Mustard Seeds
Brown, yellow, and black mustard seed from Rajasthan — India's largest producing state at 40–50% of national output. Supplied for spice, condiment, and oil-extraction buyers worldwide.
About Indian Mustard Seeds
Mustard seed comes from one of three related plants — black mustard (Brassica nigra), brown or Indian mustard (Brassica juncea), and white/yellow mustard (Sinapis alba). India's mustard trade is dominated by brown/Indian mustard — known locally as rai or sarson — with Rajasthan alone contributing an estimated 40–50% of national production, making it the country's largest producing state by a wide margin.
Mustard serves two distinct buyer segments that Nexus Global Exim supplies into: the spice and condiment trade (whole seed for tempering in Indian cuisine, ground mustard, and mustard paste manufacturing) and the oil-extraction industry, since India is also one of the world's largest producers of mustard oil. Buyers should specify clearly which use case they need, as seed selection and pricing differ between food-grade whole seed and oil-extraction grade.
Note on HS classification: mustard seed can fall under different HS headings depending on end use — as an oilseed (1207.50) or in some spice-trade classifications. We recommend confirming the exact code with your customs broker based on your declared end use, since misclassification is a common cause of customs delay.
| Parameter | Specification |
|---|---|
| Botanical Name | Brassica juncea (brown/Indian) · B. nigra (black) · Sinapis alba (yellow/white) |
| Family | Brassicaceae |
| Common names | Rai, Sarson, Mustard Seed |
| Origin | Rajasthan (largest producer), Madhya Pradesh, Haryana, India |
| HS Code | 1207.50 (oilseed classification) — confirm with broker per end-use |
| Seed size | 1–2 mm diameter |
| Colour range | Yellowish-white to black, depending on variety |
| Oil content | ~36–40% (whole seed basis, variety dependent) |
| Forms supplied | Whole seed, crushed/paste, powder |
The dominant variety in Indian trade. Sharp, pungent flavour — used for tempering, pickling, and oil extraction.
Milder flavour, preferred for Western-style condiment (table mustard) manufacturing.
Most pungent variety, used in traditional Indian and South Asian tempering (tadka).
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