AKA ‘Mountain Wild Mustard, Super Food of Uttarakhand, Mountain Bawarchi Jakhiya'
Jakhiya seeds grows wild in the high alpine forests of Himalayas Uttarakhand region of India and the Terai regions of Nepal.
Mostly used in the Garhwali and Kumaoni styles of cuisines for for tempering (Tadka)
on culinary dishes.
The seeds are dark brown in color, and crackles on being heated in oil. Jakhiya seeds
are frefered over cumin and mustard seeds for tempering. It gives a strong pungent smell
and a crisp texture with a nutty flavor that enhances the flavor of savory dishes.
Jakhiya is not only an impressive spice but also has many medicinal properties
because of its nutritional value.