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Mustard seed, rai, are to South Indian what cumin seeds are to the North. In Indian cooking, the brownish-black variety is used most. The best way to cook with them is to put them in hot oil, and to cover the pan until they pop a bit. Mustard seeds can be used in everything, from salads to lentil stews to pickles. They add tartness to a dish when ground to a powder and a mustard taste when ground to a paste. Keep in mind, that a little does go a long way and imparts a slightly tangy, bitter note to your dish. Fry them up in a little oil and try them in your next potato salad for some zip.
We are proud to say that our spices contain NO additives, salt, preservatives, and/or food dyes.
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Light, fresh, citrus, and grassy are the flavors you'll get when you use coriander powder....
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No North Indian dish is complete without cumin seeds, also known as jeera. At once earthy...
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Garam Masala translated literally means 'warm spice mix,' and is an essential blend used throughout North...
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In India, we call Red Chile Powder lal mirch. This red powder made from dried chiles...
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At once earthy and warm, turmeric (haldi) is a versatile spice and critical to most...
