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Let the mild bite of the Chukde Peeli Sarson capture your senses and tingle your taste buds.
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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. Yellow mustard is the same size as black mustard but is the mildest of all mustard seeds.
Yellow mustard is mellow in its taste and only mildly pungent.
Yellow Mustard seed is mostly used in European cooking. The mustard sauce available worldwide is made of these seeds. In Indian cooking, they are added to dishes that require pungency without heat. They are added to marinations, pickles, and curry bases.
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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