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Himalayan Jakhya, or wild mustard, is a robust plant with pungent, peppery leaves. It is used as a leafy green vegetable in Himalayan cuisine, offering a distinct flavor. Rich in nutrients and antioxidants, it is known for its health benefits. The plant is stir-fried, sauted, or used in soups and pickles. Its seeds can be ground to produce mustard oil. Himalayan Jakhya is a cherished ingredient in the culinary traditions of the Himalayan region.
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