Black Mustard Seeds (Rai)
パチパチ弾けたら完成の合図！南インドとベンガルの魂
Description
Tiny black/brown mustard seeds. When dropped into hot oil, they furiously 'pop' and crackle, releasing a nutty, roasted aroma and subtle pungent heat into the oil.
Classification: Everyone, Whole Spice, Tempering Essential, Popping Aroma
Shops selling Black Mustard Seeds (Rai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black mustard seeds
Instructions
- Heat oil in a pan, add mustard seeds.
- Once they furiously pop and crackle (Tempering), pour the oil and seeds over curries or stir-fries.
Learn more Substitutes, pairings, tips
Key spices
Roasted nutty aroma and pungent heat
Substitutes at Japanese supermarkets
(Yellow mustard seeds, but flavor is weaker)
Pairing
South Indian Curries / Coconut dishes / Pickles
Trivia
[Trivia] While Western mustard uses yellow seeds, India overwhelmingly uses the highly pungent black seeds. They must be popped, otherwise they taste bitter.
Eating tips & etiquette
[Unique Eating] Often used for 'Tadka' (Tempering) - pouring the hot, violently popping seeds and oil directly over the finished curry right before serving.
Allergen
Mustard