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Jakhya (Hindi: जख्या, also called dog mustard or wild mustard) is the seed of the Cleome viscosa plant used for tempering on culinary dishes. It is mostly grown and consumed in Uttarakhand and in the Terai regions of India and Nepal.

Jakia works best when teamed with potatoes in curries. It can be used with raw bananas or arbi ( colocasia) too. Jakhiya is allowed to crackle in a spoon or two of oil before being tossed into curries and dals. The flavour it emits when fried in oil is warm and sweet. Jakhiya helps to spice up your vegetables and can also be used as a substitute for jeera. Because of its sharp pungent smell and crunchy taste, people from the hills prefer jakhiya over cumin and mustard seed for tempering. Leaves of jakhiya are also eaten as substitute for green vegetables in villages.

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