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Ayurvedic Dravya · Spice · — kcal / 100g

Black mustard seed Krishna Sarshapa

Also known as: rai, kadugu, sarson (black)

The crackle that opens Indian cooking — rai popped in hot oil converts its harsh pungency into nutty warmth; raw-ground, it is medicine-grade heat.

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Black mustard seed — Ayurvedic Spice & USDA Nutrition

Black mustard seed — Rasa: Pungent, Bitter · Virya: Heating · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Increases (+2) Kapha: Strongly Pacifies (-2)
Rasa (Six Tastes)
Pungent, Bitter
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Sharp, Oily, Penetrating, Light
Digestibility & Agni
4/5 · Agni 2
Seasons & Timing
Varsha, Hemanta, Shishira · Midday

Classical Ayurvedic Profile & Preparation

The crackle that opens Indian cooking — rai popped in hot oil converts its harsh pungency into nutty warmth; raw-ground, it is medicine-grade heat.

Traditional Preparation (Samskara)

Always tempered in hot oil until it pops, or ground for deliberate heat. Classical texts respect sarshapa as potent — a spice that behaves like a therapy.

Classical Provenance: Charaka Samhita (sarshapa); Bhavaprakasha.

Synergistic Combinations (Samyoga)

  • popped in the tadka with curry leaves (the universal opening)
  • ground with curd in southern pachadis
  • kasundi-style fermented mustard (Bengal)

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: pitta excess — acidity, skin heat, bleeding tendencies
  • Contraindication: ulcers
  • Contraindication: hemorrhoids (classical sarshapa caution)

Verified USDA Nutrition Facts for Black mustard seed

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 tsp (2g):

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