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Ayurvedic Dravya · Spice · — kcal / 100g

Wild mustard Jakhya

Also known as: jakhya, jakhiya, Cleome viscosa seed

Uttarakhand's crackle — jakhya out-pops mustard in the pahadi tadka: nuttier, wilder, the sound of hill kitchens at dinner time.

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Wild mustard — Ayurvedic Spice & USDA Nutrition

Wild mustard — Rasa: Pungent, Bitter · Virya: Heating · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Mildly Increases (+1) Kapha: Pacifies (-1)
Rasa (Six Tastes)
Pungent, Bitter
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Light, Sharp, Dry
Digestibility & Agni
5/5 · Agni 1
Seasons & Timing
Hemanta, Shishira, Varsha · Midday

Classical Ayurvedic Profile & Preparation

Uttarakhand's crackle — jakhya out-pops mustard in the pahadi tadka: nuttier, wilder, the sound of hill kitchens at dinner time.

Traditional Preparation (Samskara)

Tiny dark seeds of wild cleome, popped in hot oil like mustard but left crunchy — the crunch is the point. The hill kitchen's signature tempering.

Classical Provenance: Uttarakhand pahadi tradition.

Synergistic Combinations (Samyoga)

  • tempered for aloo ke gutke and pahadi potatoes
  • over hill greens and kandali saag
  • in place of rai wherever crunch matters

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: pitta excess in quantity
  • Contraindication: none otherwise at culinary doses

Verified USDA Nutrition Facts for Wild mustard

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 tsp (2g):

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