Black Mustard Seed

Black mustard seeds, locally known as ‘rai ko daal’ in Nepal, are an important spice used in Nepali cuisine. They are often used in a traditional spice blend called ‘panch phoron,’ which is made up of equal parts of black mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds.

In Nepali cooking, black mustard seeds are typically tempered in hot oil or ghee with other spices to release their flavors and aromas. They are commonly used in lentil dishes, pickles, and vegetable curries, and can also be added to soups and stews to add depth and heat.