Yellow Mustard Seeds | Rai Daana (پیلی سرسوں)

Bring the authentic, nutty, and pungent flavor of traditional Pakistani cuisine to your kitchen with Yellow Mustard Seeds (Rai Daana) from The Plants Mall, Pakistan. These premium whole yellow mustard seeds are carefully selected from high-quality mustard plants, sun-dried to perfection, and delivered whole to preserve their natural essential oils, pungent heat, and distinctive nutty aroma.

Yellow mustard seeds, known as Rai Daana or Sarso in Urdu, are an essential spice in Pakistani and Indian cooking. Whether you are tempering daal, pickling vegetables, preparing authentic fish curry, extracting mustard oil, or creating homemade spice blends, these tiny golden seeds deliver a unique pungent kick that no other spice can replicate.

At The Plants Mall, we bring the finest whole spices directly to your doorstep across Pakistan—100% pure, non-GMO, and packaged with care.

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❖ What are Yellow Mustard Seeds (Rai Daana)?

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❖ Yellow Mustard vs Brown vs Black Mustard Seeds

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❖ Health Benefits of Yellow Mustard Seeds

Yellow Mustard Seeds offer a range of scientifically supported and traditionally revered wellness benefits:

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▸ How to Use Yellow Mustard Seeds (Rai Daana)

◇ For Tempering (Tarka / Baghar)

Method:
➊ Heat oil or ghee in a pan
➋ Add ½–1 teaspoon yellow mustard seeds
➌ Wait for them to crackle and pop (10–15 seconds)
➍ Immediately add other spices or ingredients
➎ Pour over daal, vegetables, or curry

Best For: Daal, vegetable dishes, curries, and raita

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◇ For Pickling (Achar)

➊ Dry roast mustard seeds lightly (optional)
➋ Coarsely grind or use whole
➌ Mix with salt, turmeric, fennel, and fenugreek seeds
➍ Add to pickling brine with oil and vinegar
➎ Let pickle mature for 1–2 weeks

Best For: Mango pickle, mixed vegetable pickle, lemon pickle

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◇ For Fish Curry (Bengali/Pakistani Style)

➊ Grind yellow mustard seeds into a coarse paste
➋ Mix with turmeric, green chilies, and salt
➌ Coat fish pieces and cook in mustard oil
➍ Simmer with water or coconut milk

Best For: Traditional mustard fish curry (Shorshe Ilish)

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◇ For Homemade Mustard Paste

➊ Soak ½ cup yellow mustard seeds in water for 2–4 hours
➋ Drain and grind to a fine paste
➌ Add vinegar, salt, honey, and turmeric
➍ Store in refrigerator for up to 2 weeks

Best For: Sandwich spread, hot dogs, salad dressings

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◇ For Vegetable Dishes

▶ Aloo Rai — Add to potato curry for authentic Punjabi flavor

▶ Saag — Essential in traditional sarson ka saag

▶ Mixed Vegetables — Temper with rai before adding vegetables

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◇ For Oil Extraction (Cold-Pressed Mustard Oil)

Yellow mustard seeds are the primary source for cold-pressed mustard oil (Sarso ka Tel), widely used in Pakistani and Bengali cooking.

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▸ Cooking & Usage Quick Reference

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◇ Pro Tips for Best Results

✦ Crackle, Don't Burn — Heat oil until hot, add seeds, and remove from heat as soon as they pop to avoid burning.

✦ Grind Fresh — For mustard paste, grind fresh seeds for maximum pungency and flavor.

✦ Soak Before Grinding — Soaking seeds for 2–4 hours makes them easier to grind into a smooth paste.

✦ Store Whole — Keep seeds whole until ready to use to preserve essential oils.

✦ Combine with Other Spices — Rai pairs well with cumin, fenugreek, fennel, and curry leaves.

✦ Use in Pickling — Mustard seeds act as a natural preservative in pickles.

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▸ Storage Instructions

Store in a cool, dry place away from direct sunlight, heat, and humidity. Reseal the pouch tightly after each use. For maximum freshness and extended shelf life, transfer to an airtight glass jar. Properly stored, yellow mustard seeds maintain their pungency and flavor for up to 18–24 months.

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▸ Ingredients

100% Pure Yellow Mustard Seeds (Rai Daana / Sarso) – Sinapis alba.

No additives, preservatives, fillers, artificial colors, or flavors.

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▸ Available Sizes

Contact The Plants Mall for wholesale pricing and bulk orders. We deliver across Pakistan.

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▸ Frequently Asked Questions

Q: What are yellow mustard seeds (Rai Daana)?

A: Yellow mustard seeds (Rai Daana or Sarso) are small, round, pale yellow to golden seeds from the Sinapis alba plant. They are used in Pakistani cooking for tempering, pickling, and fish curries.

Q: Are these seeds different from brown or black mustard seeds?

A: Yes. Yellow mustard seeds have a milder, nuttier flavor compared to the hotter, sharper brown and black mustard seeds.

Q: How do I use yellow mustard seeds in tempering (tarka)?

A: Heat oil in a pan, add ½–1 teaspoon mustard seeds, wait for them to crackle (10–15 seconds), then add other ingredients.

Q: Can I use yellow mustard seeds for pickling?

A: Yes, yellow mustard seeds are excellent for pickling. Use them whole or coarsely ground in mango pickle, mixed vegetable pickle, or lemon pickle.

Q: How do I make mustard paste at home?

A: Soak ½ cup yellow mustard seeds in water for 2–4 hours, drain, grind to a paste, then add vinegar, salt, and honey.

Q: What are the health benefits of yellow mustard seeds?

A: They support digestion, heart health, metabolism, and are rich in selenium, magnesium, and omega-3 fatty acids.

Q: Can I extract mustard oil from these seeds?

A: Yes, yellow mustard seeds are the primary source for cold-pressed mustard oil (Sarso ka Tel). Contact us for bulk quantities.