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DRY FRUITS
WHOLE SPICES
SEEDS
BERRIES & FRUITS
Berry Mix jar
300
Rai • Sarson • Mustard Seeds • Aavalu • Kadugu • Sasive • Rai Dana • Mohori
Rai refers to mustard seeds used widely across Indian cooking. These seeds come from the mustard plant and are known for:
- sharp earthy flavor
- strong aroma
- natural pungency
- rich oil content
Different regions use different varieties:
- black mustard
- brown mustard
- yellow mustard
In Ayurveda, rai has traditionally been valued for:
- warming properties
- stimulating digestion
- enhancing flavor naturally
- balancing rich foods
Traditional Indian cooking often used rai not only for taste but also for functional balance in meals.
Tadka (Tempering)
The most iconic use.
Rai is added to:
- hot oil
- ghee
The seeds begin popping and release aroma.
Used in:
- dal
- sambhar
- kadhi
- vegetables
- chutneys
That popping sound basically announces: “Food is about to get serious"
Pickles (Achar)
Rai has been traditionally used in:
- mango pickle
- lemon pickle
- mixed achar
Why?
Because its strong flavor and natural compounds work beautifully in preservation-style recipes.
South Indian Cooking
Especially important in:
- coconut chutney
- sambhar
- rasam
- lemon rice
- curd rice
Rai is almost the opening ceremony of South Indian tadka.
Rai Paste & Traditional Gravies
Ground mustard used in:
- Bengali mustard curries
- fish preparations
- vegetable gravies
Creates sharp, rich flavor.
