Description
- 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 ...
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