Spice guide / Mustard seed
What is Mustard seed?
Black, brown, or yellow seeds for tadka and pickles. Allergen: mustard.
Short answer: Mustard seed (Hindi: राई / सरसों) is Brassica juncea / Brassica nigra / Sinapis alba. Pungent, nutty when tempered. Culinary use only — not a medicine.
| Common name | Mustard seed |
|---|---|
| Hindi | राई / सरसों |
| Sanskrit | — |
| Botanical name | Brassica juncea / Brassica nigra / Sinapis alba |
| Family | Brassicaceae |
| Origin | India |
| Main producing regions | Rajasthan, Gujarat, Uttar Pradesh, Madhya Pradesh |
| Flavour | Pungent, nutty when tempered |
| Aroma | — |
| Forms | seeds, powder |
| Retail packs | 100g–5kg (typical; see products) |
| Bulk | 10kg+ |
What is Mustard seed?
Indian kitchens use brown/black mustard (rai) and yellow mustard. Mustard is a major allergen and must be labelled.
History of Mustard seed
Origin
India
Growing regions
Rajasthan, Gujarat, Uttar Pradesh, Madhya Pradesh
How it is grown
Harvest
Processing
Grades
- Standard: Admin-configured commercial grade
- Premium: Admin-configured higher visual/purity selection
- Export Grade: Only show when export specifications exist for the lot
- Machine Cleaned: Machine cleaned — confirm process for the lot
Only grades that apply to a lot should be shown at purchase. These are templates, not invented industry certificates.
Flavour, aroma and colour
Pungent, nutty when tempered. . Colour: . Heat: medium.
Whole vs ground
Mustard seed is sold whole (or as seed/leaf) and as a ground form. Whole keeps aroma longer in a UK cupboard; grind or crush just before cooking when you can. Powder is convenient for daily dal, curry and marinades — buy a pack you will finish in a few months.
Culinary uses
- Pickle
- Tadka
- Fish curry
- Sambar
Traditional uses
Recorded in culinary tradition. Traditional use is not scientific evidence of a medical effect.
SpicyCenter does not claim that spices cure, treat or prevent disease.
Storage and shelf life
Nutrition
Mustard seed is a culinary seasoning. Nutrition values are pack-specific and must match the label for UK/EU sale. We do not claim that this spice treats, cures or prevents disease.
Buying guide
Retail packs typically run from 100g to 5kg. Bulk starts at 10kg. Selling prices are checkout prices. Indian market figures, when present, are indicative only.
Recipes using this spice
- Sambar — Lentil-vegetable stew with tamarind and mustard tempering.
- Goan-style vindaloo (home heat) — Vinegar-chilli curry — hotter than a korma; adjust chilli to taste.
- Malabar fish curry — Coconut or tamarind fish gravy with mustard and curry leaf.
- Misal pav — Sprouted-bean usal with a spicy rassa — Kolhapuri heat if you want it.
- Toor dal amti — Slightly sweet-sour Maharashtrian dal with goda masala.
- Bisi bele bath — One-pot rice-dal with Byadgi colour and tamarind.
- Lemon rice — Tempered leftover rice with mustard, curry leaf and turmeric.
- Puliyodarai (tamarind rice) — Temple-style sour rice paste with mustard and sesame.
