Rai/ Mustard Seeds

Brown Mustard Seeds:
Specifically, it often denotes the smaller, darker brown mustard seeds, which are distinct from the larger, yellow mustard seeds.
These seeds are a staple in many Indian regional cuisines.
They are frequently used in "tadka" or "tempering," where they are heated in oil until they pop, releasing their pungent, nutty flavor.
They are also used in pickles, curries, and other savory dishes.
Essentially, when you hear "rai" in an Indian culinary context, think of small, brown mustard seeds that add a distinct, sharp flavor to dishes

Pack Size: 100gm