जिम्बू /Jimbu is a dried, aromatic, perennial herb that is virtually unknown outside the Himalayan region. Its common name is “Nepal aromatic leaf garlic. It is a Himalayan herb belonging to the onion family which used extensively in some regions of Nepal. It has a taste in between onion and chives and is most commonly used dried. In the Mustang district of Nepal, it is used to flavor vegetables, pickles, and meat. In the rest of Nepal, it is most commonly used in garnishing black lentil, beans, vegetables and pickles. The dried leaves are fried in ghee or oil to develop their flavor.
Despite being one of the important cooking spices, Jimbu has several health benefits too. It is used to cure various medical illnesses such as flues and high-altitude sickness, to treat cough and cold and has quality of healing sore throat. It also helps to treat stomach disorder. Jimbu is full of vitamin C and helps to inhibit the growth of harmful bacteria in the body. Jimbu also contributes to the formation of red blood cells and also helps to maintain healthy skin.
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