Jakhiya is a name that originates from the Hindi language, referring to a plant identified with Cleome gynandra L. from the Cleomaceae family. The name Jakhiya is also used in Garhwali cuisine, where the seeds of the plant are a primary spice used for tempering dry dishes like potatoes, greens, and other vegetables. The use of Jakhiya has remained consistent in Garhwali cuisine, reflecting its importance as a readily available and flavorful spice. Its significance lies in its ease of access and versatility in traditional cooking methods.
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