Jakhya

Jakhya is a tiny seed used mainly for tempering (tadka) in Garhwali and Kumaoni cuisines. Native to the hills of Uttarakhand, these seeds pop when added to hot oil, releasing an earthy, slightly nutty aroma. Grown without chemicals and sun-dried with care, Jakhya brings a deep, authentic flavour to traditional dishes like phanu, kafuli, and jholi.

History & Cultural Significance

Used for generations in Pahadi kitchens, Jakhya is more than a spice — it's a part of the hills' heritage. Its presence marks festive feasts and daily meals alike, and its unique crackle in the pan is a sound every mountain child remembers. Ayurveda also notes its usefulness in aiding digestion and treating inflammation. In many villages, Jakhya is grown sustainably, and its seeds are often passed down by families — keeping both soil and tradition alive.