Our black mustard is a traditional Desi variety grown by farmer Rohit Jain in the tribal belt of Udaipur, which runs along the Aravali Range. Locally called "barik rai," the small, dark seeds are prized for their nutty flavor and classic sharpness. The seeds mellow with cooking — bloom in fat until they pop or toast for stir-fries, stews and vegetable dishes. Or use them for pickling!
Highlights
Origin:
Rajasthan, India
Aliases:
Barik rai
Process:
Sun-dried
Ingredients:
Black mustard seeds (Brassica nigra)
Tasting notes:
Wasabi • Pistachio • Sweet Burn
Pairs well with:
Prasad's Curry Leaf, New Harvest Turmeric, Smoked Black Cardamom
Cooking tips
- Bloom in fat or toast in a hot dry pan at the start of cooking stews and stir-fries
- Toss with vegetables and oil and roast in a hot oven
- Add to brine for pickling vegetables
- Sprinkle over any dip or spread for a crunch and pop of flavor
RECIPES
SOURCING
Mustard grows on plants that produce bright yellow flowers on tall stalks. The seeds, which come in a variety of colors, are widely used to make the familiar condiment but also very commonly used in South Asian cooking. The pods are edible as well.
Our partner farmer Rohit Jain grows this exceptional black mustard on his farm in Udaipur.
Supermarket
Fair Trade