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 colour, and crackle on being heated in oil. It is used in the Garhwali and Kumaoni styles of cuisines.

Key Features:

• 100% Natural and Organic: Free from any chemicals or preservatives, ensuring you get the most natural product possible.
• Distinctive Flavor: Adds a nutty, peppery flavour and a delightful crunch to dishes.
• Versatile Ingredient: Used in various traditional recipes, especially in Pahadi cuisine.
• Farm-Fresh Quality: Grown and harvested by local farmers in the Pahadi regions, supporting sustainable and eco-friendly farming practices.
• Heat a tablespoon of oil in a pan. Add a teaspoon of Jakya seeds and let them splutter. Add this tempering to your dal, curry, or vegetable dish.