Jakhiya

Pahari Jakhiya is sourced directly from certified organic farmers of Uttarakhand and carefully harvested from the high Himalayan forests of the Munsiyari region. Also known as Jakia, Jhakiya, or Jakhya, this tiny seed—often referred to as wild mustard or dog mustard—is small, dark brown to black, and even finer than mustard or sesame. Though technically a weed grown among crops in traditional multi-cropping systems, Jakhiya is prized for its powerful flavour, nutty aroma, and signature crunch.

An essential ingredient in Uttarakhandi cuisine, Jakhiya is primarily used for tempering (tadka) and is loved for the warm, sweet aroma it releases when crackled in hot oil. It pairs especially well with potatoes and is commonly used in curries with raw banana or arbi (colocasia), as well as dals and vegetables. Due to its sharp pungency and crunchy texture, people in the hills often prefer Jakhiya over cumin or mustard seeds for tempering. Even the leaves of the plant are traditionally eaten as leafy greens in villages. Rarely found in regular supermarkets, authentic Himalayan Jakhiya is now gaining recognition, encouraging farmers to cultivate it organically with greater care.

Benefits 

• Sourced from certified organic farms in Uttarakhand

• Adds a unique nutty aroma and crunchy texture to dishes

• Widely used in traditional Uttarakhandi tempering

• Excellent substitute for cumin or mustard seeds

• Traditionally used to support digestion

• Used in folk medicine for fever, inflammation, and bronchitis

• Oil extracted from seeds has medicinal applications

• Leaves traditionally used for wound and ulcer healing

• Enhances flavour of vegetables, dals, and curries

Precautions

• Use in moderation due to strong pungency

• Always crackle in oil before adding to dishes

• Store in a cool, dry place away from moisture

• Keep container tightly closed to retain aroma

• Consult a healthcare professional if using for medicinal purposes