Organic
Mustard
Rai / Sarson
राई / सरसों · Brassica juncea
- Origin:
- Rajasthan, Haryana, MP, West Bengal
- Flavour:
- Pungent, nutty and sharp — heat releases with water
TemperingBengaliExportMustard Oil
About Mustard
India grows primarily brown mustard (Brassica juncea) — the most pungent and aromatic variety. Mustard has been cultivated since at least 5,000 BCE and was the most widely used spice in ancient Rome. In Indian cooking, mustard tempering (rai ka tadka) is fundamental to South Indian and Bengali cuisines.
Health Benefits
- Sinigrin and glucosinolates — compounds with anticancer research interest
- High in selenium — an antioxidant mineral that supports thyroid function
- Mustard oil contains heart-healthy omega-3 fatty acids
- Heating increases bioavailability of glucosinolate breakdown products
Culinary & Industrial Uses
- South Indian tempering — mustard seeds pop and crackle first into hot oil
- Bengali panch phoron (five-spice blend) — essential component
- Global mustard condiment production (Dijon, American, English)
- Mustard oil pressing for cooking and therapeutic massage oil
Processing & Grades
Cleaned to remove impurities. Available: whole brown, yellow or black seeds; cold-pressed mustard oil; mustard powder. Graded by moisture content and allyl isothiocyanate (pungency) level.
