Mustard seeds without skin in a powdered form. The Indian names include Aavalu, Kadugu, Rai, Sarson, Sasive, Rai , Shorshe, Shorisha, Rai, Kaduku, Yellow mustard powder.
Mustard seeds have been highly prized both as a medicinal as well as culinary spice for many years. The earliest reference to mustard dates back to 500 BC in early writings from India. Black mustard seeds have a well deserved reputation for their pungent spicy aroma and flavor. Most common in Indian cooking black mustard seeds are often fried in oil, making them sweet and mild while releasing a nutty aroma