Jakhiya or Jakia or Jhakiya or Jakhya ( Cleome viscosa ) is an interesting seed. Also known as wild mustard or dog mustard, the seeds are small, dark brown or black. Actually a weed, it is grown between crops or in multi-cropping patterns. That, of course, does not in any way take away from the magic of these tiny black seeds which are smaller than mustard or sesame. They pack a punch in taste. The Jakhiya seeds are small, dark brown or black.Due to its nutty aroma,it adds unique and crunchy flavour to any dish.

Himalayan Jakhiya from Uttarakhand is a crunchy pahadi herb ingrediant to most uttrakhandi dishes and is used for tempering all types of pahadi cuisines. 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.