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
Tell us the quantity you need, from 100 gm to 1 metric ton. Prices are not published on this website. Availability is confirmed on the enquiry.
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.
