Jakhiya is the seed of the Cleome viscosa plant used for tempering on culinary dishes. It is mostly grown and consumed in Uttarakhand and in the Terai regions of India and Nepal
The seeds are dark brown in color, and crackles on being heated in oil. It is used in the Garhwali and Kumaoni styles of cuisines also used as a substitute for cumin and mustard
Jakhya (Black Jakhia Seed) Jakhiya is also known as wild mustard or dog mustard. The seeds are small, dark brown or black. Due to its strong pungent smell and crunchy taste, most of the Garhwalis prefer jakhiya over cumin and mustard seeds for tempering
Himalayan Jakhya or Jakhiya from Uttarakhand is a crunchy Pahari herb ingredient for most uttrakhandi dishes and is used for tempering all kinds of Pahari dishes. Hence few Pahari dish are incomplete without adding it
Due to its nutty aroma, it adds unique and crunchy flavor to any dish; our fresh Jakhya is sourced from Himalayan foothills where it is cultivated completely pollution free environment
