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Wild Mustard Jakhya, also known as Pahadi Jakhiya, is a unique Himalayan spice treasured for its culinary and potential health benefits. This versatile ingredient boasts a savory and slightly pungent flavor profile, perfect for adding warmth and depth to curries, dals, vegetables, and pickles. Jakhya is not only delicious but also a good source of vitamins, minerals, and antioxidants. It’s traditionally used in tempering, adding whole seeds to dishes, grinding it into a powder, or even featuring in pickles. This Himalayan gem promises to tantalize your taste buds and nourish your body.
₹96.00 – ₹385.00
On the Kedar Ganga’s culinary adventure to the heart of the Himalayas with Pahadi Jakhiya! Dive into 100% organic, naturally nutritious Jakhiya, perfect for savory dishes. Its versatility meets the crunch and warmth of Jakhiya, a unique wild mustard traditionally used in curries and dals. Ethically sourced and packed with flavor, these Himalayan gems nourish your body and tantalize your taste buds. Discover a world of well-being on your plate – start your journey today!
Rich in nutrients: Jakhya is a good source of vitamins A, C, and K, as well as calcium, iron, and other essential minerals.
Antioxidant properties: Jakhya contains antioxidants that can help protect your cells from damage and reduce your risk of chronic diseases such as cancer and heart disease.
Antimicrobial and anti-inflammatory properties: Jakhya has been shown to have antimicrobial and anti-inflammatory properties, which may be beneficial for treating conditions such as wounds, ulcers, and digestive problems.
May help regulate blood sugar: Some studies suggest that Jakhya may help regulate blood sugar levels, which could be beneficial for people with diabetes.
Traditionally used for various ailments: In traditional medicine, Jakhya has been used to treat a variety of ailments, including fever, diarrhea, and mental disorders.
Tempering: Jakhya seeds are most commonly used for tempering, a technique where they are heated in oil until they crackle and release their aroma. This adds a smoky, pungent flavor to dals, curries, vegetables, and pickles.
Whole spice: Jakhya seeds can also be used whole in curries and dals, where they simmer and release their flavor slowly.
Ground spice: Jakhya seeds can be ground into a powder and used as a spice rub for meats or vegetables.
Pickle: Jakhya seeds are a key ingredient in some traditional pickles from Uttarakhand, such as “aachar.”
Medicinal uses: Jakhya seeds have also been used in traditional medicine for various ailments, such as coughs, colds, and digestive problems. However, it is important to note that there is limited scientific evidence to support these uses.
As a spice:
Tempering: This is the most common use of Jakhya seeds. Toast them in hot oil until they crackle and release their aroma. Then add other spices like onions, tomatoes, or chilies to create a base for your dish. Jakhya’s pungent aroma and nutty flavor are especially popular in Garhwali and Kumaoni cuisines.
Grinding: Grind Jakhya seeds into a fine powder for use in spice blends or marinades. It adds a unique depth and warmth to curries, dals, and stir-fries.
Whole seeds: You can add whole Jakhya seeds directly to curries, dals, or pickles for a textural contrast and a burst of flavor.
Calories 361
Fat 10.3 g
Saturated fat 1.4 g
Polyunsaturated fat 7.1 g
Monounsaturated fat 1.8 g
Cholesterol 0 mg
Sodium 2 mg
Potassium 210 mg
Carbohydrates 46.4 g
Fiber 10.6 g
Sugar 4.2 g
Protein 18.5 g
Vitamin A 532 IU
Vitamin C 58.8 mg
Vitamin E 1.5 mg
Calcium 74 mg
Iron 3.4 mg
Magnesium 42 mg
100% Organic Farming: Cultivating the fertile lands blessed by Kedarnath and Badrinath, the FPO produces pure, organic food products free from harmful chemicals.