Have you noticed how most of the Indian dishes have tempering with mustard seeds? This isn’t just a condiment, it is a historical and cultural thread woven into the fabric of Indian cuisine.
With roots going back over 11,000 years, mustard seeds were first cultivated between 9224 and 8753 BCE, making them one of the oldest known spices used by humans. Over centuries, they’ve transcended borders and tastes, finding their place in cuisines across the globe.
But in India, they hold a unique place of pride. Let us take you through the journey of mustards in India.
How mustard unites India
While regional tastes differ vastly, mustard oil is one ingredient that manages to bring together states as distinct as Punjab and West Bengal. In Bengal, mustard goes beyond just oil. It's ground into a paste that becomes the heart of several iconic dishes, like the tangy, fiery shorshe ilish or paturi, where fish is steamed with mustard paste wrapped in banana leaves.
Another Bengali staple is kasundi, a fermented mustard seed paste that's as sharp as it is flavourful, commonly enjoyed with fried snacks like fish fry or beguni. Punjab, on the other hand, uses mustard oil to cook its earthy dishes, infusing them with warmth and depth.
In Punjab, the famous winter dish sarson da saag pays homage to this golden plant, served with makki di roti and a dollop of white butter. But mustard’s reach isn’t limited to Punjab. In Bihar, mustard oil is a pantry essential, used to prepare everything from fried vegetables to non-vegetarian curries. Its pungent aroma and distinct taste have made it a beloved staple across kitchens in North India, proving that mustard isn’t just an ingredient, it’s a shared tradition.
Mustard in the south: A Tempering delight
While mustard oil may not be a dominant cooking medium in South India, mustard seeds are indispensable to the region’s culinary identity. South Indian cuisine relies heavily on tadka or tempering, a technique where spices are briefly fried in oil to release their aromas.
Whether it’s sambhar, rasam, or coconut-based curries, this tempering with mustard seeds forms the backbone of countless beloved dishes.
But who produces the highest mustard seeds in the world?
Despite mustard’s deep roots in Indian cuisine, the country isn’t among the world’s top producers. According to a 2021 report by the UN Food and Agriculture Organisation, Nepal holds the title of the largest mustard producer.
Following Nepal are Russia and Canada—nations not typically associated with the spice-rich culinary world that mustard often evokes.
