Mustard Seeds ('Rai')
Mustard sough are ordinarily used in annealing or 'baghaar' in South India and along the coast. They have a sharp smack and fragrance when they are popped in hot oil. In Bengali cooking, mustard seeds are ground to a paste, which is used to make the well known fish curry. Mustard sow are fantabulous preservatives and are widely used for pickling.
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