Botanical Name: Cleome viscosa
Jakhiya seeds are tiny, dark brown or black seeds native to India, particularly in northern regions such as Uttarakhand. These seeds are a lesser-known but integral part of the region’s traditional cuisine, where they are used primarily for tempering or “tadka” in cooking. The seeds are known for their crisp texture and earthy, nutty flavor, which enhances the taste of simple vegetable dishes, lentils, and stir-fries.
Jakhiya seeds are often compared to mustard seeds in their culinary use due to their similar size and role in seasoning food. However, unlike mustard seeds, which have a pungent flavor, Jakhiya seeds offer a mild, earthy crunch that complements the natural flavors of the ingredients they are paired with. When heated in oil, these seeds sizzle and crackle, releasing their subtle flavor and giving the dish a distinctive aroma. Their crunchy texture adds an appealing contrast to the softness of cooked vegetables or lentils, making them a popular choice in dishes like stir-fried greens, potatoes, and lentil-based curries.
In Uttarakhand, Jakhiya is a staple seasoning, especially in rural households, where it is often used instead of cumin or mustard seeds for tempering. Dishes like “Aloo Jakhiya” (potato stir-fry with Jakhiya) are simple yet flavorful preparations highlighting the seed’s ability to elevate basic ingredients with its earthy, crunchy presence. The seeds are also used in tempering “dal” (lentils), giving the dish a unique texture and flavor different from more common tempering spices like cumin or fenugreek.