Jakhya

Cleome viscosa

spice · nuts & seeds

Tiny brown seeds crackled in hot oil to season mountain vegetables and dals, tasting of cumin and mustard.

Origin

India (Uttarakhand)

Season (United States)

all year round

Preparation

One teaspoon of seeds sizzles for a few seconds in hot oil at the start of cooking; they are eaten with the dish.

Did you know?

In the villages of Garhwal, it replaces cumin, which does not grow at altitude.