Red Rai seeds, also known as red mustard seeds, are small, round seeds that come from the mustard plant. They are a common ingredient in Indian cuisine, particularly in pickles, curries, and tempering for dals (lentils). Red Rai seeds are similar in shape to yellow mustard seeds but have a darker red-brown color and a sharper, spicier flavor. When heated in oil, these seeds release a pungent, tangy aroma that enhances the taste of many dishes. They are often used for tempering or "tadka," where the seeds are fried in hot oil along with other spices to release their full flavor. Red Rai seeds are also believed to have health benefits, such as improving digestion and promoting better circulation. They are commonly used in traditional remedies and are known for their antioxidant and anti-inflammatory properties. Red Rai seeds should be stored in a cool, dry place to preserve their freshness and flavor.