Spices, Nuts & Seeds

What are pahadi spices?

Pahadi spices are the seasonings of Uttarakhand’s mountain kitchens, several of them wild-foraged and rarely sold outside the hills. Fyonli’s range also includes Kashmiri saffron, chilli and walnuts.

• Pahadi Haldi — slow-grown hill turmeric. See pahadi haldi vs Lakadong.
• Wild Jakhya — a crunchy tempering seed used instead of mustard; read jakhya vs rai.
• Bhangjeera — wild perilla seed from Devprayag; see the bhangjeera guide.
• Pahadi Til — rain-fed sesame from the Garhwal hills.
• Kashmiri Saffron — Grade 1 kesar from Pampore, India’s GI-tagged saffron belt.
• Kashmiri Mirch Powder — sun-dried chilli for colour with mild heat.
• Anantnag Akhrot Snow White — pale, mild walnut kernels.

How is jakhya used?

Jakhya is fried in hot oil or ghee at the start of cooking, like mustard seeds, until it crackles. It suits aloo ke gutke, dals and green vegetables.

Are these spices blended or coloured?

No. Each spice is a single ingredient with no added colour, fillers or anti-caking agents.