15 Pantry Essentials Every Indian Kitchen Needs

6. Mustard seeds (rai)

Mustard seeds are central to many tempering techniques, especially in South and East Indian cooking. The tiny seeds pop and release a nutty, pungent aroma when heated in oil; black, brown and yellow seeds each bring slightly different heat and intensity. Black and brown are common for heavy tadka and fish curries, while yellow seeds suit milder applications. Store seeds sealed and use a small pan to test by popping a few—if they crackle and smell sharp, they’re good. Mustard oil is often used for tempering in regional dishes and gives a characteristic pungency; it’s sold labeled as culinary oil in many ethnic stores and online retailers in North America. If you can’t use mustard oil, neutral oils plus a touch of mustard paste can simulate flavor in some recipes, but it’s not identical. Learning to temper mustard seeds is an easy technique that brightens dals, pickles, and vegetable dishes with immediate aroma.