Mustard Seeds - Rayo or Sarysun - (तोरी, राई)
These small round seeds come from mustard plant, a common annual field crop. They range from reddish-brown to dark brown color, but when crushed they are yellow on the inside. They have a pungent, sharp flavor, but when fried in oil, they impart a mellow nutty flavor.
These small round seeds come from mustard plant, a common annual field crop. They range from reddish-brown to dark brown color, but when crushed they are yellow on the inside. They have a pungent, sharp flavor, but when fried in oil, they impart a mellow nutty flavor.
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| Preparing Nepalese pickles (achaar), the ground and coarsely ground mustard seeds are used, they are must have ingredients because of their wonderful preservative properties, which discourages mold and bacteria. |
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| Mustard Seeds bought at the Indian grocery store. |
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| In the above picture (L to R) crushed yellow mustard seeds, Dijon mustard, finely ground mustard, brown mustard seeds, Crushed brown mustard, dark-brown mustard seeds, and the center is pale-yellow mustard seeds |
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| Mustard seeds range from reddish-brown to dark brown in color. Photo taken at Nepali spice markets. |
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| Yellow mustard seeds (sarsyan) are used to cook fish and are believed to eliminate fishy odors. |
