Black mustard seeds are also known as rai or sarson, which are mainly used to temper daal and various other Indian recipes. They are small seeds of the mustard plants. The size of these mustard seeds is about 3 mm in diameter. Mustard seeds are great to add to pickling brine, lending their tangy taste to whatever is being preserved, and they are also a wonderful addition to salad dressing. Black Mustard seeds have been highly prized culinary oil seeds being in use since earlier times. Its origin dates between 5500 and 2300 BC, in Afghanistan, others in eastern India and China. These seeds are now cultivated on all five continents. These black mustard seeds are stronger than their yellow counterpart, and their flavours range from pungent to hot and are slightly sweet. Simply grind or crush them, cook them in a little olive oil with onions and add them to your meats, whether white or red and especially to your simmered dishes. INGREDIENTS Mustard Seeds (100%)

Simply grind or crush them, cook them in a little olive oil with onions and add them to your meats, whether white or red and especially to your simmered dishes. Black Mustard seeds have been highly prized culinary oil seeds being in use since earlier times, These black mustard seeds are stronger than their yellow counterpart, and their flavours range from pungent to hot and are slightly sweet. Essential flavour for your Indian dishes, this can greatly elevate other cuisines as well. High purity, intense aroma and great taste! All Organic and natural. No artificial colours, flavors or preservatives.