Black Mustard Seeds (Rai Dana)

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.