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Also known as: mustard seeds, rai, sarson, kadugu, ava, shorshe
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Sorisa is the Odia term for mustard seeds, a common spice used in Indian cooking for tempering and making pungent pastes.
Whole mustard seeds last for about 12 months when stored in an airtight container in a cool, dry place.
Yes, but black seeds (rai) are much more pungent and spicy than yellow or brown seeds.
Mustard paste can be bitter if the seeds are ground dry or if they are not soaked. Adding a little salt or turmeric while grinding can help.
Look for seeds that are uniform in size, color, and free from dust or stones. They should have a sharp, pungent aroma when crushed.
Yes, pure mustard seeds are naturally gluten-free.
It is used in Macha Besara (fish in mustard gravy), pickles, and as a tempering for dals and vegetable stir-fries.
It is not necessary to freeze them, but you can. However, keeping them in a dry pantry is usually sufficient.
sorisa is a versatile ingredient found in cuisines around the world. With 508 calories per 100g and 26.08 grams of protein, it's a nutritious addition to many dishes.
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