• Organic pahadi jakhiya seeds for tempering
Jakhiya is the seed, used for tempering culinary dishes. It is mainly grown and consumed in Uttarakhand and in the Terai regions of India and Nepal. The seeds are dark brown and crackle on being heated in oil. It is used in the Garhwali and Kumaoni styles of cuisines. Jakhiya from Uttarakhand is a crunchy Pahari herb ingredient for most Uttarakhand dishes and is used for tempering all kinds of Pahari dishes. Hence no Pahari dish is complete without adding it. Due to its nutty aroma, it adds a unique and crunchy flavor to any dish. , Our fresh Jakhya is sourced from the high alpine forests of the Himalayas where it is cultivated entirely organically. Also used as a substitute for cumin and mustard. We sourced Jakhiya directly from the farmers of Uttarakhand. We sort and package every batch by hand to ensure that only the very best of the best make it to you.
We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.
- Net quantity
- 50 g
- Made in
- India, from Uttarakhand
