Many such precious and rare spices are hidden in the lap of hilly areas of our country which not only enhance the taste of food, but are also known as infallible medicines in traditional Ayurveda. Generally, cumin, celery and mustard are used for tempering in every home's kitchen, but have you ever heard the name of Pahari 'Jakhiya'? This small black grain, which grows in the climate of the mountains of Uttarakhand, is not only spicy in taste and fragrant, but it proves to be a greater boon for health. Nature has included many such medicinal properties in Jakhiya, which enhances the glory of Tadka, which has the power to cure even the most serious diseases in a jiffy. In today's special article, we are going to tell you about the magical benefits of this mountain spice 'Jakhiya', knowing about which you will be surprised and will not be able to stop yourself from making it a part of your kitchen.
In the hilly areas of Garhwal and Kumaon division of Uttarakhand, Jakhiya is called the king of spices. Its botanical name is Cleome Viscosa and it is a wild growing plant which has small black or brown grains. When Jakhiya is sprinkled in pahari dal, vegetable, potato gutka or cucumber raita, its fragrance spreads far and wide. Jakhiya tadka is more crisp and fragrant as compared to cumin and mustard seeds. Ayurveda experts believe that people of hilly areas have been using it for centuries not only for taste, but also as a surefire medicine to keep their immune system strong and avoid seasonal diseases. Even though people are forgetting it in the race of modern food, considering its traditional and medicinal importance, dieticians and health experts in India and abroad have also started advising to include it in their diet.
In Ayurveda, Jakhiya seeds are considered to be of hot nature which helps in instantly balancing Kapha and Vata dosha in the body. If the problem of seasonal fever, cold or body ache is continuously troubling a person, then the decoction of Jakhiya or its extract provides great relief. Apart from this, even today in the hilly areas, Jakhiya is traditionally used to get relief from problems like ear ache or ear infection. By cooking Jakhiya seeds thoroughly in lukewarm mustard or sesame oil and putting a few drops of that oil in the ear, the ear pain disappears in a moment. Its natural anti-bacterial and anti-inflammatory properties help the body fight many types of external and internal infections, making it a very powerful and reliable part of traditional medicine.
Due to poor lifestyle and uncontrolled eating habits, stomach problems like gas, acidity, constipation, indigestion and stomach ache have become common today. In such a situation, Pahari Jakhiya is no less than a panacea for your digestive system. Jakhiya is rich in natural fibers and essential oils which help in cleaning the intestines and digesting food faster. If there is often a problem of heaviness in the stomach or sour belching after eating food, then eating food sprinkled with Jakhiya strengthens the power of digestion. It accelerates metabolism in the body which also helps in controlling weight. It was used in the traditional food of the hilly districts of Uttar Pradesh and Uttarakhand so that even the heaviest things like pulses and pulses could be easily digested and the stomach always remained healthy.
It is very easy to include Pahari Jakhiya in your daily routine and it does not require any special effort from you. You can use this Pahari Jakhiya instead of cumin seeds and mustard seeds in your homemade dal, dry vegetables, chickpeas, kidney beans or tempering kadhi. When you put Jakhiya seeds in hot oil, it will crackle and release its fragrant aroma which will enhance the taste of your food manifold. If you live in Uttar Pradesh or other plain areas, you can easily order it from any good organic shop or online. By including this natural spice in your diet, you can not only enjoy the traditional Pahari taste, but can also adopt a better and healthy lifestyle while keeping your entire family safe from many diseases.