Black Mustard Seeds come from Brassica nigra and are known for their sharp, pungent flavor and deep, earthy aroma. Smaller and more intense than yellow mustard seeds, they release a bold, fiery heat when cracked or toasted, making them a staple in many global cuisines.

These seeds are widely used in Indian, African, and European cooking. In hot oil, they pop and develop a nutty, aromatic flavor that forms the base of curries, lentils, pickles, and vegetable dishes. They are also a key component in blends like Panch Puran and traditional coarse mustard preparations.

Black Mustard Seeds offer both flavor and function. They add depth to dressings, chutneys, marinades, and spice mixes, and are valued for their natural oils and traditional digestive benefits.

Botanical Name: Brassica nigra

Also known as: Rai, Sarson, Kali Sarson, Schwarzer Senf, Moutarde noire, Senape nera, Mostaza negra, 黑芥末籽, الخردل الأسود