The dark-brown seeds of Asian flower, also called Jakhia, lend a unique flavour to Kumaoni food. The plant grows in wild in the Himalayan foothills, and its seeds are collected and dried in the sun. Jakhia spice is the dried seeds, and locals love to temper cuisines like aloo ke gutke (potato) and chaulai ka saag ( a green leafy vegetable) with jakhia.
The wonderful spice resembles mustard seeds, but it’s more crunchy and sharp in taste. The Jakhia from Hilans travels right from the villages of Nainital to the spice box in your kitchen.
The leaves of the plants are valued for their medicinal properties.