Mustard Seed

Rai Na Dana

Appears in

By Niloufer Ichaporia King

Published 2007

  • About

Parsis use whole mustard seeds in a vaghar, where they are popped in hot oil along with other seasonings as a finishing touch to a dish. Mustard seeds (Brassica spp.) come in three colors: dark ivory (often called yellow), brown, and black. For Parsi food, stick with the brown. Mustard seeds need preliminary popping in hot oil to release their nutty flavor; otherwise, they float around doing not much of anything. I’ve seen recipes in which some innovative cook throws unpopped mustard seeds into a dish, but the results are not happy.