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Jakhiya 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, pulsesalmost everything that needs to be tempered before or after cooking. The seeds are dark brown in color, and crackles on being heated in oil. It is believed that the plant seeds are used for treating fever, inflammations, liver ailments, bronchitis, and diarrhea. There might be some dust particles inside the pack, dont worry, thats just proof it has noting that came out of the chemistry lab.
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