A little seed with a reputation contrasting to its size. Black Mustard seeds also known as “Mohri” in Marathi and “Rai” in Hindi, belonging to the “Brassicaceae” family are one of the three types of mustard seeds available globally. They are most commonly found and used in India for their strong flavor. We Indians usually use hot oils to temper these seeds to bring out their natural nutty flavor into our dishes, a process which is locally called “tadka.” The darker the mustard seed, the hotter and more flavorful it is. In India, Black Mustard seeds are used in chutneys, pickles, spice blends, dal, rice, and curries. They are usually used as a flavoring agent.
Mohri (मोहरी) is a Good Source of:
Per 100 gms of Mustard Seeds constitute of:
- Carbohydrates: 23g
- Fat: 39g
- Protein: 20g
- Dietary Fiber: 1g