Mustard Seed (rai/sarso)

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods

Mustard Seed– Names in different Indian Languages.
Hindi–  Sarson , Bengal –  Sorshe, Gujrati –  Rai , Punjabi –   Sarson & Marathi- Mohori
Tamil -     Kadugu, Urdu –    Sarson

Nutritional Information

Some of the many vitamins and nutrients that mustard seeds are high in are selenium and omega 3 fatty acid.

Culinary Uses

In Indian cooking yellow and dark brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. The larger yellow variety, known as white mustard are much les pungent. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water.

In eastern part of India oil extracted from mustard seeds is used as cooking oil. The Bengalis and the Oriya community relishes their Fish and vegetables cooked in mustard oil only. It is also main ingredient of Kasundi  a popular mustard sauce , which is used in sandwiches and burgers. In Northern part of India mustard leaves are eaten as Saag , popularly known as Punjabi Sarso da Saag. In Maharashtra, it is called as mohari, and is used frequently in Maharastrian recipes
The seeds can be put whole into very hot oil and popped. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles. Mustard is also used as an ingredient in mayonnaise and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil.


Because of its antibacterial properties, mustard does not require refrigeration; it will not grow mold, mildew, or harmful bacteria.Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place.Mustard can last indefinitely, though it may dry out, lose flavor, or brown from oxidation.] Mixing in a small amount of wine or vinegar will often revitalize dried out mustard.


Adding too much of mustard paste in curry can make it bitter.