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Himalayan Jakhiya from Uttarakhand is a crunchy pahadi herb ingrediant to most uttrakhandi dishes and is used for tempering all types of pahadi cuisines. Jakia works best when teamed with potatoes in curries. It can be used with raw bananas or arbi ( colocasia) too. Jakhiya is allowed to crackle in a spoon or two of oil before being tossed into curries and dals. The flavour it emits when fried in oil is warm and sweet. Jakhiya helps to spice up your vegetables and can also be used as a substitute for jeera. Because of its sharp pungent smell and crunchy taste, people from the hills  prefer jakhiya over cumin and mustard seed for tempering. Leaves of jakhiya are also eaten as substitute for green vegetables in villages.