Black Mustard Seeds (Rai Dana)
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Description
Black mustard seeds, also called rai dana, develop a sharp, nutty aroma when they crackle in hot oil. Their stronger flavour suits bold savoury dishes.
Best for: tarka, pickles, curries, vegetables and homemade spice blends. Heat gently until the seeds begin to pop, then add the remaining ingredients without letting them burn.
Ingredient: whole black mustard seeds.
Storage: Keep airtight in a cool, dry place away from heat, sunlight and moisture.
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Black mustard seeds, also called rai dana, develop a sharp, nutty aroma when they crackle in hot oil. Their stronger flavour suits bold savoury dishes.
Best for: tarka, pickles, curries, vegetables and homemade spice blends. Heat gently until the seeds begin to pop, then add the remaining ingredients without letting them burn.
Ingredient: whole black mustard seeds.
Storage: Keep airtight in a cool, dry place away from heat, sunlight and moisture.