Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
They are the tiny, reddish-brown seeds of the Sisymbrium plant, commonly used in Unani and Ayurvedic medicine and as a cooling ingredient in Persian beverages.
Since they are very small and often contain sand, place them in a bowl of water, stir, and let the grit settle at the bottom. Carefully pour the seeds and water into another container, leaving the sediment behind.
For texture in drinks, basil seeds (sabja) or chia seeds can be used, though they have different medicinal properties. For culinary spice, brown mustard seeds are the closest visual match.
When stored in an airtight container in a cool, dry place, they remain potent and safe to consume for about 1 year.
Yes, they can be frozen in an airtight bag to extend shelf life, but it is generally unnecessary if they are kept dry at room temperature.
In Persian cuisine, they are used to make 'Khakshir,' a refreshing drink where the seeds are soaked in water with rosewater and sugar.
Yes, they can be eaten raw, but they are most commonly soaked or boiled into a decoction for better digestion and medicinal efficacy.
Look for seeds that are uniform in color (reddish-brown), free from visible dust, stones, or clumps, and have a clean, slightly spicy scent.
dried sisymbrium seeds is a versatile ingredient found in cuisines around the world. With 385 calories per 100g and 24.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the nut seed category with complete nutrition information.
View all nut seed →Discover 0 recipes featuring dried sisymbrium seeds with step-by-step instructions.
Browse recipes →No, while they belong to the same botanical family (Brassicaceae), sisymbrium seeds are much smaller and have different medicinal uses compared to culinary mustard.