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Jakhiya Seeds

80.00230.00

Himalayan Jakhiya from Uttarakhand is a crunchy pahadi herb ingrediant to most uttrakhandi dishes and is used for tempering all types of pahadi cuisines. Jakia works best when teamed with potatoes in curries. It can be used with raw bananas or arbi ( colocasia) too. Jakhiya is allowed to crackle in a spoon or two of oil before being tossed into curries and dals. The flavour it emits when fried in oil is warm and sweet. Jakhiya helps to spice up your vegetables and can also be used as a substitute for jeera. Because of its sharp pungent smell and crunchy taste, people from the hills  prefer jakhiya over cumin and mustard seed for tempering. Leaves of jakhiya are also eaten as substitute for green vegetables in villages.

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Description

Jakhiya seeds or jakia is an interesting seed,  also known as wild mustard or dog mustard. the seeds are small, dark brown, or black in color. Actually a weed, it has grown between crops or in multi-cropping patterns.  They pack a punch in taste. The Jakhiya seeds are small, dark brown, or black. Due to its nutty aroma, it adds a unique and crunchy flavor to any dish.

Himalayan Jakhiya Seeds from Uttarakhand is a crunchy pahadi herb ingredient to most Uttrakhand dishes and is use for tempering all types of pahadi cuisines. Jakhiya Seed works best when teamed with potatoes in curries. It can use with raw bananas or arbi (colocasia) too for making it delicious. Jakhiya Seed allow crackling in a spoon or two of oil before being tossed into curries and dals. The flavor it emits when fried in oil is warm and sweet. Jakhiya Seeds helps to spice up your vegetables and can also use as a substitute for jeera. Because of its sharp pungent smell and crunchy taste, people from the hills prefer jakhiya over cumin and mustard seed for tempering. Leaves of jakhiya are also eaten as a substitute for green vegetables in villages.

 

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Weight

150 gm, 250 gm, 500 gm, 750 gm

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