Mustard Seeds / Rai
油で弾けて香りが爆発！南インドとベンガルを支配する小さな粒
Description
A black (or yellow) grain spice absolutely essential for South Indian tempering and Bengali cuisine, releasing nutty savoriness and faint heat when heated.
Classification: For Maniacs,Whole Spice,Savoriness
Shops selling Mustard Seeds / Rai
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mustard seeds(Black or Yellow)
Instructions
- Heat oil in a pot on medium, add a pinch of mustard seeds.
- Wait until seeds pop and jump in the oil (*must fully pop, otherwise bitterness remains).
- Once popping settles, quickly add next spices/ingredients to prevent burning.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese mustard seeds (different flavor but as same mustard seed)
Pairing
Poriyal (veg stir-fry), Sambar, Fish dishes
Trivia
[Hardcore] South India mainly uses black (brown) mustard as the tempering star. East India's Bengal region crushes yellow mustard into paste to add intense pungent heat to fish curries.
Eating tips & etiquette
[Unique Eating] Bite and crush as is to taste the savoriness, serving as a crispy texture accent in curries or veg stir-fries!
Allergen
None