What are Mustard seeds? Rai, Rai-Kuria

Mustard seeds are small seeds of the mustard plants used commonly in India to make curries and pickles

The variety of mustard seeds cultivated in India are called brown (B. Juncea)

Archeological evidence suggests that by 3000 BC, Turmeric Cardamom Black-Peppercorn and Mustard were harvested in India.

Whole Mustard seed is called Rai in India. Normally, the seeds are fried in hot oil, the seeds crack open (pop) releasing pungent aroma in to frying oil and dispersed in the curry

Cracked Mustard seeds are called Rai-Kuria. The skin of the mustard seed is removed and discarded. The skinless mustard seeds are then ground coarse. The coarse ground skin-less mustard seed is called Rai Kuria. Rai Kuria is a common ingredient used in making Indian pickles. When mixed with water and vinegar or other acids, it creates a highly pungent anti-microbial mixture.

Mustard powder has no aroma. Mustard powder. In some of the curries mustard powder is added in the beginning of making curry. The hot flavor of the mustard is released when mixed with water and heated to make the curry sauce.

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