Himali Jimbu

Himali Jimbu

Jimbu, also known as "Himalayan leek," is a type of aromatic herb that is commonly used in Himalayan cuisine, particularly in the regions of Nepal, Bhutan, and the northern parts of India. It belongs to the Allium family, which includes onions, garlic, and leeks. Jimbu has a distinct flavor and aroma and is used to add a unique, onion-like flavor to various dishes.

Jimbu is often used in traditional Nepali and Bhutanese dishes, such as dals (lentil soups), vegetable curries, pickles, and momo (dumplings). It is typically added during the cooking process to infuse its flavor into the dish. The herb is usually sun-dried and stored for later use.

The use of jimbu is one of the factors that contribute to the regional and cultural diversity of Himalayan cuisine, and it plays a significant role in enhancing the flavor of dishes in this part of the world.

weight 50 gm

Product of Nepal