Black Mustard (rai) is farmer sourced from the affluent state of Bihar where a group of farmers practice Regenerative Agriculture Practices. Black mustard seeds are a common ingredient in Indian cooking. Black mustard seeds are ideal for tempering and garnishing dishes. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali curries. Health Benefits: The mustard seeds are naturally packed with minerals and are rich in calcium, potassium, magnesium and phosphorous. These seeds are used liberally in traditional medicine since they help relieve cold symptoms, aid in digestion, reduces aches, pains and lessens respiratory issues. Usage: Sauté just a small amount of mustard seeds in oil and add it to your pickles, chutneys OR veggies. You can keep them as whole or fried or toasted before adding to a dish. Did you Know: The whole mustard seeds can last up to one year and the grounded ones last as long as six months.