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The authentic taste of Chukde Kali Sarson is perfect to uplift any dish you create.
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Mustard is a yellow-flowered plant with a small round seed related to the cabbage and broccoli family. The mention of this magical plant and spice is in the ancient Vedic scriptures dating back about 5,000 years ago. Most of the world’s mustard is grown throughout North-West India, the North American prairies, Pakistan and Nepal.
The most common type of mustard seeds that are cultivated is yellow, black, and brown mustard. Black mustard is black or dark brown and the most pungent one amongst all varieties.
When dry, these seeds exhibit a strong pungent taste. Once roasted, they add a rich and nutty flavour to the dish.
Black Mustard is a common inclusion in many traditional Indian cuisines, especially Bengali cuisine. It is usually added to the 'tadka' or tempering for it to release its nutty flavour. It's also a common ingredient in many spice blends like Panch Puran, Podi, etc.
We get all our spices from the most authentic sources, working closely with local farms and following ethical practices.
Our spices go through 27 chemical and microbial tests before entering the processing unit.
All the chosen spices then go under a 7-day fumigation process to further get rid of any unwanted substances.
The spices are further cleaned and sorted with state-of-the-art machinery which includes Clean O Grader, De Stoner, Gravity Separator, Rare Earth Magnets, and Color Sorter.
We go a step further in our safety measures and clean and sort the spices manually, picking what the machines might have missed.
All our spices pass through ETO Sterilization Plant which controls the microbial load in the spices before packing them.
We then pack and seal the freshness and flavors of the safest spices of India.
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