Key facts
| Hindi name | Rai, sarson |
|---|---|
| Also called | Kadugu (Tamil), avalu (Telugu) |
| Flavour | Pungent and nutty when popped in oil; sharp and hot when ground raw. |
| Heat | Mild |
| Sold as | Whole seeds, split, ground |
| Stays fresh | Whole: 15 months, ground: 4 months · check your jars |
| Best substitute | Cumin seeds give a different but workable tempering. Yellow mustard seeds are milder. |
| Used in | 2 of our blends and 12 of our dishes |
How to use it
Black or brown mustard seeds start most South Indian, Gujarati and Maharashtrian tempering: they pop in hot oil before curry leaves and dals go in. Ground mustard is used in pickles and Bengali fish curries.
- Wait until the seeds pop and splutter, then lower the heat before adding anything else. Unpopped seeds taste bitter.
- Keep a lid handy: popping seeds jump out of the pan.
Substitute
Cumin seeds give a different but workable tempering. Yellow mustard seeds are milder.
Storage
Whole seeds keep for over a year.
Mustard oil, pressed from the seeds, is the traditional cooking oil of Bengal, Punjab and Kashmir.
Pairs well with
Dishes that use mustard seed
Blends with mustard seed
Panch phoron
Bengal and Odisha
A whole-seed mix of five spices in equal parts, used without grinding.
Curry powder (British-Indian style)
Britain
Curry powder is a British invention: Indian cooks rarely use one blend for everything, but it is handy and wi…
Frequently asked questions
What is mustard seed called in Hindi?
Rai, sarson. Also known as Kadugu (Tamil), avalu (Telugu).
What can I use instead of mustard seed?
Cumin seeds give a different but workable tempering. Yellow mustard seeds are milder.
How long does mustard seed keep?
Whole seeds keep for over a year.
Tips from travellers
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Questions from readers
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