kasundi
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A crispy, golden-brown croquette with a surprise inside! A spicy mashed potato mixture encases a hard-boiled egg, creating the perfect Bengali tea-time snack. It's delicious with a side of kasundi.
Crispy, savory fritters made from fresh fish roe, mixed with onions, spices, and chickpea flour. This authentic Bengali delicacy is a perfect appetizer or side dish, best enjoyed hot with a squeeze of lime and a side of kasundi.
Crispy, golden fish fillets marinated in a zesty blend of ginger, garlic, and green chilies. This iconic Kolkata street food snack is perfect as an appetizer, served with tangy kasundi and onion rings.
A beloved Kolkata street food classic! Hard-boiled eggs are halved, encased in a spicy potato and mashed yolk filling, then crumb-coated and deep-fried to crispy, golden perfection. An irresistible savory snack, best enjoyed with tangy kasundi.
Kasundi offers several health benefits due to its mustard seed base and spices like turmeric. It contains glucosinolates, which may have anti-inflammatory properties, and antioxidants that combat cellular damage. While beneficial, it is calorie-dense due to its oil content, so moderation is key.
Per 100g, kasundi is quite calorie-dense, providing approximately 350 calories. It contains about 9g of protein, 15g of carbohydrates, and a significant 30g of fat, primarily from mustard oil.
Yes, the pungent compounds in kasundi, particularly from mustard, can stimulate digestive enzymes, potentially aiding digestion. Some traditional beliefs also suggest it can boost metabolism. As a fermented product, it may also contribute to gut health, though pasteurization in commercial versions can reduce probiotic benefits.
Generally, yes, traditional kasundi is vegan. It is made from mustard seeds, spices, oil, vinegar, and sometimes fruit or vegetables, without any animal products. Always check the ingredient list for specific brands, as formulations can vary.
Typically, kasundi is gluten-free as its primary ingredients (mustard, spices, oil, vinegar) do not contain gluten. However, cross-contamination during processing can occur, so look for certified gluten-free labels if you have severe sensitivities.
Kasundi is not typically considered keto-friendly due to its carbohydrate content. With approximately 15g of carbs per 100g, even a small serving can contribute significantly to daily carb limits on a ketogenic diet.
Kasundi is a versatile condiment, traditionally served with fried fish, pakoras, or samosas in Bengali cuisine. It can also be used as a pungent dip for snacks, a spread in sandwiches, a marinade for meats or vegetables, or to add a spicy, tangy kick to curries and stir-fries.
kasundi is a versatile ingredient found in cuisines around the world. With 350 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Kasundi has a distinct pungent, sharp, and spicy flavor with a tangy undertone from vinegar. It's intensely mustardy, often with notes of garlic, chili, and other spices, creating a complex and fiery taste that awakens the palate.
Unopened kasundi should be stored in a cool, dark place, away from direct sunlight. Once opened, it must be refrigerated to maintain its freshness and prevent spoilage. Ensure the lid is tightly sealed after each use.
Unopened, kasundi can last for several months to over a year, depending on the best-before date. Once opened and refrigerated, it typically remains good for 2-3 months, though its pungency and flavor might slightly diminish over time. Always check for any signs of spoilage.
