India is the home of oilseed diversity — coconut, groundnut, linseed, niger, mustard, rapeseed, safflower and sesame. Our food culture have evolved with our biodiversity of oilseeds. Sarson is called sarsapa and rajika in Sanskrit. Diverse varieties of sarson are grown and used in India, including Krsna Sarsapa (Banarsi Rai), Sita Sarsapa (Peela Sarson), Rakta Sarsapa (Brown Sarson), Toria and Taramira.