Sarson | Rai | Yellow Mustard

Yellow mustard seeds, also known as rai or sarson, are indeed a versatile ingredient used in various cuisines, including Nepali cuisine. In Nepali kitchens, mustard seeds and mustard oil hold significant importance, contributing flavor and nutrition to many traditional dishes.

Let's delve deeper into their significance and usage in Nepali cuisine. Mustard oil is my beloved ingredient from my kitchen cabinet. One of the must popular kitchen in Nepal is Newari kitchen and they used sarson oil very wisely.

History and Seasonality: Yellow mustard seeds have a rich history in Nepali cuisine, dating back centuries. They are commonly grown in Nepal and are available throughout the year. Mustard plants thrive in the temperate climate of Nepal, making them a staple in the local diet.

Varieties in Nepali Cuisine:

1. Mustard Oil (Toriko Tel): Mustard oil is a fundamental ingredient in Newari cuisine, a prominent culinary tradition in Nepal. It's often used for frying, seasoning, and marinating various dishes. Mustard oil lends a unique and pungent flavor to Newari specialties. It is must have ingredients for Nepalese Purano Achar, Nepalese naturally fermented vegetable pickles.
2. Pickles (Achar): Mustard seeds are a key component in Nepali pickles, or achar. The seeds are typically soaked, ground into a paste, and mixed with various spices and vegetables to create tangy and spicy pickles. These pickles are enjoyed as condiments alongside meals. I love to toast first and when it completely cool then make powder and I use when we needed.
3. Curries and Gravies: Mustard seeds and mustard oil are used in preparing curries and gravies, enhancing the overall taste of the dishes. One popular example is "Gundruk," a fermented leafy green dish cooked with mustard oil and spices.I had great experience in adding to thicken goat curry in very special occasion when we back from groom house on the way there is tradition have meal and called Janti Bakhro.
4. Sekuwa: Sekuwa, a traditional Nepali dish featuring marinated and grilled meat, often includes mustard oil and mustard seeds in its marinade. This imparts a robust and smoky flavor to the meat.
5. Momo Dipping Sauce: Mustard seeds are used to create a flavorful dipping sauce for momos, Nepali dumplings. The seeds are typically mixed with other ingredients like soy sauce, vinegar, and chili to create a spicy and tangy dip. This is my way of serving one of dipping sauce for momo.
6. Mustard Greens: Mustard greens, derived from the same plant as the seeds, are commonly consumed as a leafy vegetable in Nepali cuisine. They are stir-fried, steamed, or added to Thukpa soups and curries.
7. We make fish curry and sauce made from sarson paste which normally thicken the sauce, compliment the fish with pungent taste and also remove fishy smell and turn into nice aroma.

Health Benefits:

Yellow mustard seeds and mustard oil offer several health benefits, which are appreciated in Nepali culture:

• Rich in omega-3 fatty acids, they contribute to heart health.
• Mustard seeds contain nutrients like magnesium, which can help regulate blood pressure.
• The antioxidants and phytonutrients in mustard seeds have potential cancer-fighting properties.
• Mustard seeds can be beneficial for those with migraines and may help alleviate symptoms.
• In Newari cuisine, the use of mustard oil and seeds aligns with traditional practices that emphasize natural and holistic wellness.

Yellow mustard seeds and mustard oil are integral to Nepali cuisine, particularly in Newari cooking. Their unique flavor and health benefits make them indispensable ingredients in a variety of dishes, from pickles to curries, enhancing both taste and nutritional value in Nepali meals.

Mustard Oil in Nepal, A Struggle to Preserve Tradition

Mustard oil, once a cherished specialty of Nepal's picturesque village of Khokana, located just 8 km south of Kathmandu, is facing a challenging journey as it attempts to maintain its cultural heritage and economic relevance. Here's a closer look at the story of mustard oil in the context of Nepal.

Historical Significance:

Khokana's history of oil processing dates back nearly a century when Rana Prime Minister Juddha Shumsher commissioned the establishment of Gabu Jaaysha Oil Mill. This small traditional Newar village and its mustard-oil seed industrial heritage were even nominated for UNESCO World Heritage Site status in 1996.

The Decline of Mustard Farming: However, in recent years, the rolling fields of Khokana, which used to turn bright yellow during winter months, have become barren. Farmers have abandoned mustard farming due to the rising cost of production. The repercussions of a 2012 ban on mustard oil for edible consumption in the European Union, the United States, and Canada, primarily due to its erucic acid content, further exacerbated the situation.

Import Dependency:

Today, Nepal heavily relies on imported edible oils, including crude soybean, vegetable oil and palm oil, valued at billions of rupees annually. Mustard oil production has dwindled, and most mills now operate using imported mustard seeds, with local farmers producing mustard in small quantities.

Efforts to Preserve Tradition:

Despite these challenges, some locals are making efforts to revive the former glory of Khokana's mustard oil. Owners of local mills are exploring ways to unite and adopt a uniform strategy for marketing, pricing, and operating oil mills. They aim to maintain a unified inventory for all local mills and sell the oil under the same brand name to prevent counterfeit products.

Nepal's Mustard Seed Production:

Nepal's significance in mustard seed production globally cannot be understated. According to the Food and Agriculture Organization of the United Nations, Nepal ranks at the top in mustard seed production worldwide, ahead of Russia and Canada.

The story of mustard oil in Nepal reflects the delicate balance between tradition and economic realities. As efforts continue to preserve the cultural heritage of Khokana's mustard oil and connected to whole newari kitchen and culture , the hope remains that this flavorful and culturally significant oil will continue to have a place in Nepal's culinary and economic landscape.

This is working progress article...