Black Mustard Seeds

Black Mustard Seeds (Kalo Shorisha) — Bold, Nutty Seeds for Tempering & Curries

Black Mustard Seeds bring a sharp, nutty aroma and distinctive savoury character when heated in oil. Commonly known in Bangladesh as Kalo Shorisha or Shorisha Dana (কালো সরিষা / সরিষা দানা), they are widely used in fish curries, mustard gravies, bhaji, dal, pickles, chutneys and tempering. Use them whole, lightly cracked or ground according to the recipe.

Bold Aroma Released in Hot Oil

• Sharp, nutty mustard character
• Classic seed for Bengali tempering
• Blooms quickly in hot oil
• Useful whole or ground for selected recipes

From Phoron to Mustard Gravies

Heat gently until the seeds begin to crackle, taking care not to burn them.

• Fish curries and mustard gravies
• Vegetable bhaji and dals
• Pickles, chutneys and relishes
• Panch phoron-style tempering and spice mixes

Keeping the Seeds Dry & Potent

Dry storage helps preserve the natural oils and prevents clumping.

• Store in an airtight jar
• Keep away from steam and sunlight
• Use a dry spoon
• Refer to the label for origin and best-before guidance

Kalo Shorisha Details

• Product: Black Mustard Seeds
• Common name: Kalo Shorisha
• Available sizes: 100 g, 250 g, 500 g
• Product format: Whole ingredient
• Best suited for: Fish curries and mustard gravies, Vegetable bhaji and dals, Pickles, chutneys and relishes
• Storage: Keep sealed in a cool, dry place and follow the pack instructions.