Mustard seeds
राई / rai (brown mustard seed)
- Flavor and role
- Small seeds of the mustard plant; brown and black ones are hot, yellow ones mild. In India they are added to hot oil and fried until they pop (tempering) for a nutty aroma.
- Typical dishes and uses
- Indian tempering (tadka), coconut chutney, sambar, pickles, wholegrain mustard. In this book: idli and coconut chutney.
- Substitutes
- There is no good substitute for whole seeds. For tempering use cumin seeds; for pickles use ½ the amount of mustard powder.
- Storage
- In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
- Main countries
- India · Canada
Updated 2026-10-10