Devbhoomi Collection

Jakhya (Wild Mustard)

Crunchy tempering spice (Tadka).

₹150₹200In Stock

100% Authentic Hill Produce

The Story of Jakhya (Wild Mustard)

If Jeera (cumin) is the king of spices in the plains, Jakhya is the undisputed emperor of the hills. A small, dark brown seed from the Cleome viscosa plant, it grows wild in the fallow lands of Uttarakhand. It is not farmed; it is foraged. Pahadi cuisine is incomplete without the nutty, crunchy explosion of Jakhya in the tadka. It is preferred over mustard seeds or cumin for tempering green leafy vegetables (saag) and potatoes (Aloo ke Gutke). The crackling sound of Jakhya hitting hot mustard oil is the soundtrack of a Pahadi kitchen.

How to Cook: Pahadi Aloo ke Gutke

1Boil potatoes and cut into cubes.
2Heat mustard oil to smoking point.
3Add a generous amount of Jakhya. Let it crackle aggressively.
4Add turmeric, coriander powder, and red chili powder.
5Toss the potatoes until coated and crispy.
6Garnish with coriander and serve as a tea-time snack.

Medical Benefits

Digestive Aid: Helps digest heavy mountain pulses.
Anthelmintic: Traditionally used to treat intestinal worms.
Antiseptic: crushed leaves are applied to wounds.
Respiratory Health: The oil is used to treat bronchitis.

*Traditional knowledge. Not medical advice.