When it comes to the rich culinary traditions of Uttarakhand, Jakhiya holds a special place. Also known as wild mustard or dog mustard, Jakhiya (Cleome viscosa) is a tiny seed with a bold, distinctive taste that defines many Garhwali and Kumaoni dishes. Found in the hills of Uttarakhand, this spice is a staple in kitchens that celebrate simple, earthy, and nutritious food.
🌱 What is Jakhiya?
Jakhiya seeds are small, dark brown, and slightly shiny. They come from a hardy plant that thrives naturally in the rocky soils of the Himalayan foothills. Unlike common mustard seeds, Jakhiya has a unique aroma and a crunchy texture when tempered in hot oil. Its subtle bitterness and nutty flavour set it apart, making it essential for traditional dishes like pahadi aloo, urad dal, pahadi raita, and chaunk.
🍳 How is Jakhiya Used in Cooking?
In Pahaadi cuisine, Jakhiya is mostly used for tempering (tadka). When the seeds hit hot oil or ghee, they crackle and release a fragrant aroma that elevates any simple dish. Jakhiya pairs beautifully with lentils, leafy greens, potatoes, and curd-based preparations. It brings a signature crunch and depth of flavour that can’t be matched by regular spices.
💡 Why Choose Jakhiya?
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Natural & chemical-free: Traditionally grown without fertilizers.
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Rich in nutrients: It contains antioxidants and is good for digestion.
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Authentic taste: Adds a rustic charm to homemade dishes.
🛒 Where to Buy Authentic Jakhiya?
If you’re looking for pure, high-quality Jakhiya sourced directly from Uttarakhand, you can buy it from Laluri. At Laluri, we bring you handpicked Jakhiya seeds that capture the true essence of Pahaadi cooking. Experience the flavour of the hills — naturally!
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