Kasundi

Kasundi is older than recipes were written down.

It came from Bengal — a mustard-forward culture where the seed was ground, fermented, and preserved long before refrigeration existed. Every household had a version. The proportions were never standardised because they didn’t need to be. You learned it by watching, and you made it until you knew it by instinct.

This one is made from both whole brown and yellow mustard seeds, gundu chilli, salt, and water. Fermented for seven days in a sealed crock until the lactic acid bacteria have done what they have always done — transforming raw pungency into something deeper, more complex, and genuinely alive.

Nothing is added. Nothing is stabilised. There is no vinegar standing in for fermentation, no sugar softening the edge. What you get is what the process produces: fiery, tangy, deeply aromatic, with a heat that builds rather than spikes.

A teaspoon alongside grilled meat. Stirred through a marinade. Shaken into a vinaigrette. Spread under a crust before baking. Used anywhere mustard is called for and more heat is wanted.

Refrigerated. Good for 3 months. Contains live cultures.

₹399 · Refrigerated