Red rai seeds, also known as red mustard seeds, are tiny, reddish-brown seeds derived from the mustard plant (*Brassica juncea*). Known for their sharp, pungent flavor and earthy aroma, they are a staple ingredient in Indian and Southeast Asian cuisines. When tempered in oil, red rai seeds release a nutty, aromatic flavor that enhances curries, dals, pickles, and stir-fries. These seeds are not only celebrated for their culinary uses but also for their health benefits. Rich in antioxidants, omega-3 fatty acids, and essential minerals like selenium and magnesium, they are known to support heart health, improve digestion, and boost immunity. Red rai seeds are versatile, adding a spicy kick when ground into pastes or mustard condiments, or a subtle flavor when used whole. Their bold, peppery profile makes them a vital ingredient in traditional spice blends and savory dishes.