Mountain Bawarachi -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.
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.
Mountain Chef uses the finest Black Jakhia Seeds. Our direct relationship with the farmers enables us to choose the best Black Jakhia Seeds.
We sort and package every batch by hand to ensure that only the very best of the best make it to you.
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 no Pahari dish is complete without adding it. Due to its nutty aroma, it adds unique and crunchy flavor to any dish. , Our fresh Jakhya is sourced from high alpine forests of Himalayas where it is cultivated completely organically. Also used as a substitute for cumin and mustard.
