International Journal of Humanities, Engineering and pharmaceutical science | IJHEPS | International Pharma Journal | Callofpaper IJHEPS

e-ISSN 2320-2955, p-ISSN 2249-2569, ISBN 978-81-909047-9-7

INTERNATIONAL RESEARCH JOURNAL OF HUMANITIES,
ENGINEERING & PHARMACEUTICAL SCIENCES

(An International Registered Research Journal)
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HUMANITIES
Title JHAKHIYA THE UNREVEALED SPICE OF UTTARAKHAND, INDIA
Authors

Ramgopal
Page No 54-57
Code Int./JUNE16/H1211
Affiliation

Chitkara University, Punjab
Abstract

JHAKHIYA is a locally cultivated spice in Uttarakhand, India .This origin of the name is still not cleared as the word Jhakhiya is individually related to couple of stories such as Jhakhiya is used as a surname in India , Jhakhiya is a place in Madhya Pradesh(one of the state of India) and Jhakhiya is also a name of a spice in Himalayan region . Jhakhiya is not only grown in Uttarakhand but also the plains of India and all around the tropics of the world. The scientific or botanical name of Jhakhiya is Cleome Viscose .It is also known as Dog Mustered, Asian Spider flower or yellow Spider flower. This is a plant which is grown in Himalayas ranging approximately from 500 to 1500 altitude. This spice is used in different recipes in Uttarakhand cuisine .It is grown in sloppy areas as drained and rough soil is preferred for this plant. It consumes a very little amount of water to grow. The people of Uttarakhand use this spice as a tempering agent. As they are using this spice from ages, so they follow the same pattern till now. It is used in several dishes. They mostly use this spice for tempering of potato or dry vegetable preparations and some curries also. This plant is grown in rough parts of Uttarakhand. Earlier people never used to grow this plant as it was considered as a wild plant and could only be found in Jungles. But when the people of Garhwal developed more civilized societies then they observed that the increasing demand for the spice then only they started taking interest in this spice. There is no any evidence which shows the time that since when the people of Garhwal developed the habit of using this wild plant. Now people grow this plant as a crop and it is in demand as well. This article enlightens the different uses of Jhakhiya in different recipes of Uttarakhand cuisine and some new styles of usages, the places where it is grown in Uttarakhand and how it results to a very useful spice and a very good substitute to some of the other spices.

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