Desi Kitchen Small Mustard Seeds 100g (Rai) brings the smaller, more delicate variety of black mustard seeds preferred in many South Indian tempering preparations. These tiny seeds bloom quickly in hot oil and deliver an intense, pungent pop of flavor. Available at Anoras Cash N Carry in Los Angeles.

Small-Variety Black Mustard Seeds for Fine Tempering

• Small rai variety — preferred in South Indian tempering for faster blooming
• 100g pack ideal for lighter users or trying the small-variety rai
• Pungent, aromatic tempering spice essential in dal, sambar, and chutneys
• Slightly milder than large black mustard seeds but equally important in South Asian cooking

How to Use

Heat ghee or oil in a pan until hot, add small rai seeds, and cover until popping subsides. Use this base tadka for coconut chutney, tomato dal, curd rice, and rasam. Add to South Indian pickle preparations. Include in mustard-coconut paste for Kerala-style fish or vegetable curries.

Frequently Asked Questions

What is the difference between small and large mustard seeds? Small rai variety is slightly less pungent and blooms faster in oil — preferred in some South Indian and Sri Lankan recipes where a lighter mustard flavor is desired.

Are these the same as white or yellow mustard seeds? No — these are black/brown mustard seeds which are significantly more pungent than white mustard seeds used in Western yellow mustard.

Can I use small mustard seeds in North Indian cooking? Yes, though North Indian recipes more often use the larger black mustard variety — small rai works perfectly well in all tempering preparations.

Allergen note: Contains mustard (a major allergen). Check label for the most current information.