{"product_id":"kasundi","title":"Kasundi","description":"\u003cp\u003eKasundi is older than recipes were written down.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eNothing 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.\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eRefrigerated. Good for 3 months. Contains live cultures.\u003c\/p\u003e\n\u003cp\u003e₹399 · Refrigerated\u003cbr\u003e\u003c\/p\u003e","brand":"Larder","offers":[{"title":"Default Title","offer_id":53867217518958,"sku":"TL-FC-HM-200","price":399.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0982\/5894\/4366\/files\/Kasundi5.5x2incopy.jpg?v=1780572042","url":"https:\/\/thelarder.in\/products\/kasundi","provider":"Larder ","version":"1.0","type":"link"}