Spices
Jakhiya (Tempering Seeds)
Himalayan tempering seeds from Kumaon, Uttarakhand
Also known as: Jakhiya, Jakiya, Jakhya
Jakhiya, also written jakiya or jakhya, is the small dark seed of Cleome viscosa and the signature tempering seed of Kumaoni and Garhwali cooking. It crackles in hot oil, releasing a nutty, mustard-like aroma.
Uses
- Tempering (tadka) for dals and vegetables
- Kumaoni potato dishes such as aloo ke gutke
- Flavouring for curries and pulses
- Dry vegetable dishes
At a glance
| Origin | Kumaon, Uttarakhand, India |
|---|---|
| Botanical name | Cleome viscosa |
| Form | Whole seeds |
| Ingredient | 100% jakhiya seeds |
| Available packs | 100 g |
|---|---|
| Storage | Cool, dry place |
| Testing | Lab testing on request |
| Packaging | Retail / bulk |
Trade information
Pack sizes
100 g. Retail and bulk packaging, depending on the product and order.
Private label
Available. Please tell us what you need when you enquire.
Samples
Available for qualified trade buyers.
Documentation
Product specifications available upon request. Laboratory testing can be arranged for your order.
Interested in sourcing Jakhiya?
Contact Kumaon Origin to discuss availability, specifications and trade requirements.
