Bindu Black Mustard

Black mustard seeds are at their best when they're tempered. Add them to hot oil or ghee and let them crackle before adding the rest of your ingredients. Use them to build the base for dals, curries, vegetables, chutneys, and coconut dishes, or add them to homemade pickles, salad dressings, and roasted vegetables for extra depth.

Whole black mustard seeds are a foundational spice in Indian cooking. They're most commonly tempered in hot oil to release their essential oils before being added to dals, curries, vegetable dishes, rice, chutneys, and pickles. Buying whole seeds also means they stay fresh much longer than ground mustard, giving you the brightest flavor every time you cook.

Indian black mustard seeds are prized for their bold flavor, high natural oil content, and the way they transform when tempered. In just a few seconds, they become deeply nutty, aromatic, and slightly peppery, making them essential mustard seeds for Indian cooking and the foundation of countless South Asian dishes.

Heat a little oil or ghee then add the mustard seeds. Once they begin to pop and dance in the pan, they're ready. This technique, known as tempering or tadka, unlocks the seeds' full aroma before you add onions, curry leaves, lentils, vegetables, or other ingredients. It's one of the simplest ways to build big flavor from the very beginning of a dish.

Our farm partners have been cultivating spices using practices that go "beyond organic" for well over five years. Although they haven't obtained USDA certification yet, this is primarily because the initial certification can be costly and may lead to cycles of debt. To meet USDA standards, four years of inspections and certificates are required after the first certification. However, we consider this process redundant and unnecessary since we conduct thorough testing on every batch we procure. It's a prerequisite for Diaspora Co. to select farm partners whose soil health and agricultural practices align with our internal standards of growing food regeneratively.

Most of the spices are good 2 years from the mill date, which is listed on the harvest label sticker on the jar or bag. That being said, our spices are extremely potent and fresh as we take incredible care to source yearly and aim for quality, so 2 years is our most conservative guideline, compared to most spices in the grocery store which are often 5-10 years old upon purchase.

We do! You can search for our wholesalers using our store locator here. And if you are a wholesaler and don’t see yourself on the locator, please email wholesale@diasporaco.live and we will add you to this ASAP! Thank you!

Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.