TongueBite Mustard Seeds

TongueBite Mustard Seeds 100g is a whole-seed spice pack for everyday Indian cooking. Known commonly as rai or sarson, mustard seeds are widely used across regional recipes for tadka, seasoning, curries, dal and spice bases.
For tempering, add the whole seeds to hot oil or ghee and allow them to pop before adding other ingredients as your recipe requires. This style of tadka is commonly used in dal tadka, sambar, rasam, kadhi, lemon rice, coconut chutney, kanda poha, dhokla and khaman. The seeds also fit well into curry preparations such as aloo gobi and vegetable jhal-style dishes where whole spices are used at the start of cooking.
Mustard seeds are also used in many Indian pickle preparations, including aam ka achar and nimbu ka achar, where rai or sarson is part of the traditional spice mix. For recipes that call for a mustard paste, the whole seeds can be ground as needed and used in dishes such as shorshe begun, machher paturi, dimer bhapa and Bengali-style curries.
The 100g pack is convenient for regular home kitchens that use mustard seeds in small quantities across multiple dishes. Keep it with your everyday spice collection and use as directed in recipes for tadka, dal, curries, seasoning, chutneys, snacks, rice dishes and achar preparations.

• TongueBite Mustard Seeds come in a 100g pack of whole seeds, suitable for everyday Indian cooking when you need rai or sarson for tempering, seasoning and spice bases.
• Use the whole seeds in hot oil or ghee for tadka, then add to dal, sambar, rasam, kadhi or curries to build the familiar mustard-seed bite in home-style dishes.
• Useful for South and West Indian recipes such as lemon rice, dhokla, khaman, coconut chutney and kanda poha, where popped rai adds texture and a sharp seasoning note.
• The 100g pack size is easy to keep on the spice shelf for small-batch cooking, regular dal tadka, curry bases, achar recipes and quick breakfast or snack preparations at home.
• Can be used whole or ground as required by the recipe, including mustard paste-style preparations for dishes such as shorshe begun, machher paturi and Bengali-style curries.