Mahendragarh Black Mustard Seeds | Haryana Rai, Sarson ke Beej

Mahendragarh black mustard seeds (rai, sarson ke beej) are a whole spice grown in the fertile alluvial plains of Haryana. Buy this rai online in 100 g and 250 g packs for your daily tadka. The first crack of this rai in a hot pan gives a warm, nutty, slightly bitter aroma, the base note of a good tempering.

Compared with small yellow mustard, this black rai has a sharper bite. That bite is what you want in a South Indian dal, a Bengali fish curry or a jar of homemade pickle. A little of this black rai flavours a whole pot.

Why buy our black mustard seeds

• One origin: grown in Mahendragarh, where the soil and dry climate give the mustard a stronger bite and deeper colour.
• Hand-sorted: each batch is cleaned and sorted by hand to remove husk, dust and broken seeds.
• Fresh and sharp: stale seeds taste flat; fresh black rai hits hard and clean.

How to use rai

• Pop the rai in a hot pan for South Indian and Bengali tempering.
• Grind into a smooth paste for mustard fish curry.
• Use in homemade kasundi and pickling brines.
• Add to a Bengali panch phoron blend.

Some recipes call for two kinds of mustard. Use these black seeds with a lighter small mustard seed when a recipe asks for both.

Pack sizes and storage

The 100 g pack suits a small kitchen or a first try. The 250 g pack suits families who temper with rai every day or make pickles at home. Store the seeds in an airtight container away from sunlight and moisture. Keep the rai dry so it pops well.

Pairs well with

For recipes that need both varieties, add Neemuch small mustard. For Bengali cooking, try our ready Panch Phoron. See more single-origin spices from this region in our Haryana spice collection.

Weight: 100 g, 250 g
Form: Whole seeds
Origin: Mahendragarh, Haryana
Type: Black mustard (Brassica nigra)
Also Known As: Rai, Sarson, Kali Sarson
Processing: Cleaned and hand-sorted
Shelf Life: 12 months from packaging

Temper whole seeds in hot oil or ghee for dals, sambar and curries. Let them crackle before adding curry leaves or dried chillies.
Grind into a smooth paste with water or vinegar for mustard fish curry, kasundi sauce or pickling brines.
Add to pickle masala for authentic homemade achaar.
Use in Bengali panch phoron spice blend alongside fenugreek, cumin, fennel and kalonji.
Pop in oil with curry leaves and urad dal for South Indian tempering.

Best before 12 months from packaging.
Store in an airtight glass or steel container in a cool, dry place.
Keep away from moisture, heat and direct sunlight.
Whole seeds retain flavour longer than ground mustard. Grind only as needed.