TRS Brown Mustard Seeds Whole 400g

TRS Brown Mustard Seeds Whole 400g. Also known as Rai or Sarson, brown mustard seeds are a staple ingredient in Indian and South Asian cuisine, widely used for tempering, pickling, curries and spice blends.

When heated in oil, these small seeds release their distinctive nutty, spicy aroma, making them ideal for enhancing everyday meals. TRS Brown Mustard Seeds are a versatile pantry essential for traditional recipes and home cooking.

Key Features

• Brand: TRS

• Product: Brown Mustard Seeds Whole

• Net Weight: 400g

• Flavour: Pungent, spicy and earthy

• Form: Whole brown mustard seeds

• Cuisine: Indian and South Asian

• Ideal for: Tempering, pickles, curries, chutneys and vegetable dishes

Uses in Cooking

• Indian tempering (tadka): Adds aroma to dal, sambar and vegetable dishes.

• Pickles: A popular ingredient in traditional Indian mango and vegetable pickles.

• Curries: Enhances the flavour of vegetable and lentil curries.

• Chutneys: Adds a distinctive spicy flavour to homemade chutneys.

• Vegetable dishes: Perfect for cabbage, potatoes and other sautéed vegetables.

• Spice blends: Can be ground and combined with other spices for homemade seasoning.

Cooking Instructions

1. For Dal Tadka

1. Heat 1–2 tablespoons of oil or ghee in a small pan.

2. Add ½ teaspoon of TRS Brown Mustard Seeds.

3. Allow the seeds to pop, taking care as they may splutter.

4. Add curry leaves, dried red chilli or other spices if desired.

5. Pour the tempering over cooked dal and mix before serving.

2. For Indian Vegetable Curry

1. Heat oil in a pan.

2. Add ½ teaspoon of mustard seeds and allow them to pop.

3. Add chopped onions or vegetables, followed by your preferred spices.

4. Cook until the vegetables are tender and the flavours are well combined.

3. For Homemade Pickles

1. Lightly roast the mustard seeds in a dry pan if your recipe requires it.

2. Crush or grind them coarsely.

3. Mix with the other pickle spices and ingredients according to your recipe.

Cooking tip: Add mustard seeds to hot oil and wait for them to pop before adding other ingredients. This helps release their characteristic flavour.