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Get Chukde Rai for the safest and cleanest spices crackling with fresh earthy flavours.
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Made in India
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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. The Brown Mustard or Rai finds its Description in the Himalayas and is smaller in size than Black and Yellow ones.
The Brown Mustard seeds are similar to Black Mustard in taste and bite, with lesser heat than it. But it's stronger than the Yellow Mustard.
Rai is a commonly used tempering ingredient added along with curry leaves and chiiles over West and South Indian dishes like Dhokla, Idli, Curd Rice, Coconut Chutney, etc. It is also used as an alternative to the Black Mustard due to similar flavour profiles.
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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