Jakhiya (Himalayan Wild Mustard)
クミンを超える山のテンパリング！ヒマラヤ山麓のカリカリ弾ける黒い粒
Description
Wild spice harvested in Himalayan foothills like Uttarakhand. Small black grains; popping in oil births intense savoriness and crispy texture surpassing cumin/mustard seeds.
Classification: For Maniacs,Whole Spice,Intense Savoriness
Shops selling Jakhiya (Himalayan Wild Mustard)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Jakhiya(Wild Cleome seeds)
Instructions
- When making Himalayan potato stir-fry 'Aloo Ke Gutke', heat mustard oil in a pot.
- Tossing a pinch of this Jakhiya makes it aggressively pop 'Pachi-Pachi-Pachi!' flying in oil.
- Add boiled potatoes and red chilies, cloaking the whole potatoes in Jakhiya's crispy texture and earthy savoriness to finish.
Learn more Substitutes, pairings, tips
Key spices
Jakhiya
Substitutes at Japanese supermarkets
Black mustard seeds (inferior savoriness but as grain tempering sub)
Pairing
Aloo Ke Gutke (Himalayan potato stir-fry), Various mountain veg stir-fries
Trivia
[Hardcore] Botanically Cleome viscosa seeds. For Uttarakhand (Garhwal/Kumaon regions) people, a soul spice used daily instead of cumin (Jeera). The explosive savoriness when heated in oil holds destructive power making regular cumin stir-fries feel lacking once experienced.
Eating tips & etiquette
[Unique Usage] Clash this Jakhiya's overwhelming crunchy/gritty texture against fluffy boiled potatoes, tasting the harsh nature of mountainous regions on the tongue!
Allergen
None