Gajanand Mustard

Mustard seeds, famous as Rai or Sarson in India, mostly added as a tempering, lend an interesting bite, exotic flavour and tempting aroma to Indian foods.

Tadka or Tempering is a method of seasoning. Mustard seeds alongwith Cumin seeds, Turmeric Powder, Asafoetida etc., are commonly used to temper most of the Indian Dishes. They are also used as an ingredients or for salad dressings.

Whole Mustard seeds are a very good source of fatty acids as well as calcium, dietary fibre, iron, protien, zinc etc.


hath-badle
mustard