This is an old revision of this page, as edited by Declangi (talk | contribs) at 04:46, 30 March 2020 (No flora categories for extracts etc.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
 | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Jakhya" – news · newspapers · books · scholar · JSTOR (June 2018) (Learn how and when to remove this message) |
Jakhya (Hindi: जख्या; Urdu: زخیا) (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.[1]
The seeds are dark brown in color, and crackles on being heated in oil. It is used in the Garhwali and Kumaoni styles of cuisines.
