BROWN MUSTARD SEED
AKA ‘Indian Rai Seed / Sarson ka Dana’
These tiny Mustard seeds of mustard plants are from Andhara, the southern region
of India. Seeds are more of a maroon / brownish color, has a fresh clean aroma.
It has more pungent biting flavor, hotter than the yellow, but less than the black
Mostly used in South Indian and Andhra cuisines to flavor curry dishes, dals and stews,
especially in sambar and rasam recipes. Before adding to the dishes, the seeds are added
to hot oil (tempered) along with green chili or curry leaves. When they sizzle, seeds started to crackle. It gets less spicy and adds the sharp nutty flavor with mild-sweet aroma
to the dishes.
Mustard seeds are an excellent source of selenium and a very good source of omega-3
fatty acids and manganese.
Warning: *These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbal remedy