Bhang Beej (Hemp Seeds )are tiny, greyish aromatic seeds, that used as a spice and are also roasted and grinded to a paste, combined with garlic and green chilies to make delicious chutney. The Bhang Beej can also be mix with rice and eaten raw. Roasted seeds used with the Himalayan rock salt to form flavored salt. Oil extracted from the seeds used in cooking or as a medicine. This oil is also known to be rich in Omega 3 & Omega 6, essential fatty acids. Bhang Beej seeds unlike Flax seeds are tastier and contain extra Omega fatty acids.
The people of Garhwal and Kumaon have been using the leaves and seeds of the beefsteak plant for ages to spice up their dishes. The oil from the ground seeds can even used for making pickles. Organically grown in the upper reaches of Uttarakhand, these seeds are a more nutritional substitute for cod liver oil.
Recipe for Make Chatni:-
A taste sour chutney prepared with roasted Bhangbeej seeds and cumin seeds(Sauf), mixed with Darim (a local variety of pomegranate).
- Bhangbeej Seeds – 50 gm
- Cumin Seeds – 3 gm
- Darim – One
- Salt – To taste
- Whole Red Chillies – 3
- Roast bhangbeej seeds and cumin seeds separately.
- Grind red chilies, cumin seeds, darim fruit seeds, and bhangbeej seeds into a fine paste adding little water.
- Add jaggery and salt to taste and serve
Recipe Credit Site:- https://uttarakhandtourism.gov.in/activity/bhangjeera-ki-chatni-2/