Jakhiya is a tiny, aromatic seed obtained from the plant Cleome viscosa, commonly found in the hilly regions of Uttarakhand. It is a lesser-known but highly valued spice in traditional Pahadi (mountain) cuisine.
The seeds are very small, dark brown to black, and resemble mustard seeds, but they have a completely different flavor and aroma. When heated in oil or ghee, jakhiya produces a crackling sound and releases a nutty, earthy fragrance, making it ideal for tempering (tadka).
It is often referred to as a “local super spice” due to its culinary and medicinal importance in re
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