Because of its sharp pungent smell and crunchy taste, most Garhwalis prefer jakhiyaover cumin and mustard seed for tempering. It is used in tempering of harasaags, vegetables, curries, pulses-almost everything that needs to be tempered before or after cooking. About the Company GST Registration Date: Mar 2018 Legal Status of Firm: Proprietorship Number of Employees: Upto 10 People Annual Turnover: 40 L - 1.5 Cr