Rai Seeds
Category: Spices
Short Details
Usage
Culinary Uses of mustard seeds, sarson, rai Mustard seeds, along with cumin seeds, turmeric powder, asafoetida, etc., are commonly used to temper south and north Indian foods. A tempering of mustard is indispensable in all south Indian foods, be it a curry, chutney, sambhar or rasam. Mustard seeds are known to give relief from the number of migraine attacks you get. - Mustard seeds are very rich in calcium, manganese, omega 3 fatty acids, iron, zinc, protein and dietary fiber — include them in your diet. - For people who suffer from a bad appetite, here's something that will be really helpful.
Family: Cruciferae/Brassicaceae. Mustard seeds have been the most ancient spices and one of the widely used, commonly named as Rai. These are tiny round reddish brown to black coloured seeds, mainly used in Indian cooking. They are used whole, as a paste, in powdered form or in broken pieces. Called as Rai in Hindi, brown mustard seeds are the fruit pods got from the mustard plant belonging to the Brassica family. Though brown mustard is native to Asia Minor, they are also cultivated as a commercial crop across countries like Canada, China, India and some regions of Europe. Very widely used in cooking, mustard seeds have numerous health benefits. Brown mustard is available in stores in several forms including whole seeds, powder, sauces and pastes.
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