Black mustard is the smallest of the mustard seeds and is oblong in shape. Black mustard seeds have a well deserved reputation for their pungent spicy aroma and flavor. Most common in Indian cooking black mustard seeds are often fried in oil, making them sweet and mild while releasing a nutty aroma.
Black kokum (wild mangosteen) is native to south India. It has a slightly sweet and sour aroma and imparts a refreshing sour taste, similar to tamarind. Kokum can be used to enhance coconut-based curries, especially fish curries or vegetable dishes such as Okra or Dal.
Bajra (Pennisetum glaucum) or Pearl millet is an important nutria-cereal or coarse grain cereals. Bajra is consumed both as grain and used for fodder purpose. Bajra is staple diet in many States of India. The “Bajra ke Roti” is an important part of Indian cuisine in Rajasthan, Haryana and other parts of North India.
Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.