Kumaoni Netural Jakhiya Flavoured Salt

Jakhiya (also spelled Jhakhiya) is a traditional Kumaoni wild‑mustard seed used as a crunchy, smoky tempering and as an ingredient in flavoured Pahadi salts.

What Jakhiya is

• Definition: Jakhiya is the seed of a wild mustard/cleome‑type plant traditionally harvested in the Kumaon and Garhwal hills of Uttarakhand.
• Local names: Often called wild mustard, dog mustard, or pahadi jakhiya in hill communities.

How it looks and tastes: Small brown‑black seeds with a nutty, smoky aroma and a crunchy pop when cracked in hot oil; used like mustard or cumin for tempering dals, vegetables, and pickles.

Culinary uses and recipes

• Tempering (tadka): Crackle 1–2 tsp in hot oil at the start of cooking to release its nutty aroma; substitute for cumin or mustard seeds for an authentic Pahadi flavour.
• Flavoured salts (pisi loon): Jakhiya is often ground with rock salt and local spices to make pahadi flavoured salts eaten with rotis or used as a seasoning in winter when fresh produce is scarce.
• Snack/condiment: In some households, the seeds are eaten with flatbreads or mixed into chutneys for texture and aroma.

Nutritional and economic context

• Traditional benefits: Locally valued for digestive properties and as a flavour enhancer; recent interest has positioned it as a low‑cost, high‑return native spice for Himalayan farmers, supporting rural livelihoods.
• Market trend: Growing demand from urban and online markets has encouraged small‑scale cultivation and sustainable wild‑harvest initiatives.

Buying tips and cautions

• Buy from trusted sellers who state origin (Kumaon/Garhwal) and harvesting practices; look for small‑batch or community‑made labels.
• Storage: Keep in an airtight container, away from light and heat; whole seeds last longer than ground blends.
• Authenticity warning: Some packaged “pahadi salts” mix many herbs and commercial rock salt—if you want pure Jakhiya seed, check ingredient lists carefully.

FSSAI Lic. No. : 22622037000150.