mustard is grown and dehydrated in the Himalayan state of Uttarakhand mostly by the farmers of Gharwal region from higher Alpine riches and dry temperate forests in areas with 500 m to 1,500 m altitude. Because of its sharp pungent smell and crunchy taste, most Garhwalis prefer jakhiya over cumin and mustard seed for tempering. It is used in tempering of vegetables, curries, pulses—almost everything that needs to be tempered before or after cooking. The seeds are dark brown in color, and crackles on being heated in oil.
|Specialty||Suitable for vegetarians|
|Ingredients||NATURAL GREEN AND BIG SIZE FENNEL SEEDS|
|Country of Origin||India|