Jakhiya seeds grown and dried in the Himalayan state of Uttarakhand.
Spices such as jakhiya (Cleome viscose), faran (Allium stracheyi), choru (Angelica glauca), dolu (Rheum austral) and chippi (Pleurospermum angelicoides) are sometimes used in Garwhali dishes and can leave an exotic feel on the taste buds. Jakhiya is primarily used for tempering while faran, choru, dolu and chippi are used in preparing spices and other add-ons.
The spices grow in the wild or in fallow land of the region. The Indo-Mongoloid Bhotia tribe of Garhwal have traditionally been collecting their spices from higher Alpine riches and dry temperate forests in areas with 500 m to 1,500 m altitude.