Black Mustard Seeds (Kala Sarson) are a cornerstone of Indian tempering (tadka), lending that signature crackle, smoky aroma, and earthy bite to dals, curries, pickles, and vegetables.
Ours are from native heirloom varieties, cultivated without chemicals, so they retain their natural oils, aroma, and the richness that modern hybrids often lack.
With their strong flavor, these seeds are indispensable in pickling and in robust dishes like sarson da saag, a winter delicacy of Punjab.
| Nutrient | Value |
|---|---|
| Energy | ~508 kcal |
| Protein | ~26 g |
| Fat | ~36 g |
| Carbohydrates | ~28 g |
| Dietary Fiber | ~12 g |
| Calcium | ~266 mg |
| Iron | ~9 mg |
| Magnesium | ~370 mg |
| Omega-3 Fatty Acids | ~5.5 g |
*Approximate values, heirloom farm-grown.
| Aspect | Black Mustard Seeds | Yellow Mustard Seeds |
|---|---|---|
| Flavor | Strong, pungent, sharp | Mild, nutty, slightly sweet |
| Texture | Smaller, darker, slightly oily | Larger, smoother, creamier |
| Culinary Uses | Pickles, curries, sarson da saag, tadka | Mustard pastes, salad dressings, marinades, lighter curries |
| Oil Content | Higher pungency oils, ~5.5g Omega-3/100g | Softer oils, ~2g Omega-3/100g |
| Best For | Bold flavors, traditional Indian dishes | Subtle flavoring, international fusion, condiments |
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