Whole Spices
Black Sarso
काली सरसों
Pungent, Bold and Made for Achaar.
Pungent black mustard seeds for tadkas and achaar.
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Inside the jar
Some flavours belong to grandmothers' kitchens — and the sharp bite of black mustard in a jar of achaar is one of them.
Imamdasta Black Sarso is pungent black mustard seed for tadkas and pickles.
The Bite That Makes Pickles Sing.
Sharp when crushed. Nutty when fried.
Crushed into achaar, black sarso brings a nose-tingling heat; spluttered in oil, it turns warm and nutty — two flavours from one seed.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Whole black mustard seeds
- Sharp, pungent bite
- Essential for pickles
- Nutty when tempered
- Homemade with traditional care
That Summer Achaar Ritual?
Raw mango, mustard oil, crushed sarso and a jar left in the sun.
A taste that lasts all year.
Ingredients
01Just one ingredient
Use It In
- 01Mango & mixed pickles
- 02Tadkas
- 03Kasundi
- 04Bengali fish curry
- 05Sarson wali sabzi
- 06Chutneys
Instant Nimbu Mirch Achaar
You'll need
- 10 green chillies, slit
- 2 tbsp Imamdasta Black Sarso, coarsely crushed
- ½ tsp Imamdasta Haldi Powder
- Juice of 2 lemons
- 2 tbsp mustard oil, salt
The method
- 1
Mix the masala
Mix crushed Imamdasta Black Sarso, haldi and salt.
- 2
Coat the chillies
Toss the chillies in the masala and lemon juice.
- 3
Add oil & rest
Pour warm mustard oil over, mix and rest in a clean jar for a day.
To serve: Serve with dal-chawal, parathas or khichdi.