Jimbu is a unique herb from the onion family, found and harvested in the Himalayan region of Nepal. It consists of dried leaves and stems and has a distinct flavor that is a cross between onion, garlic, and chives. It is a secret ingredient in many Nepali kitchens, adding a subtle but unforgettable aroma and taste.

-          Jimbu is primarily used for tempering spices (jhannu or tadka).

-          It is most famously used to flavor black lentil dal (kalo dal). The dal is first cooked, and then hot ghee or oil with fried jimbu is poured over it.

-          You can also add it to soups, pickles (achar), and cooked vegetables for a unique savory flavor.

-          Popular food items with this: Kalo Dal, Mustang Aloo, Jimbu Achar.

このジンブは、ネパールのヒマラヤ地方で収穫されるタマネギ科のハーブです。乾燥させた葉と茎からなり、タマネギ、ニンニク、チャイブを混ぜたような独特の風味があります。ネパール料理の隠し味として、料理に忘れられない香りと味を加えます。

This herb is particularly prominent in the Thakali cuisine of the Mustang region of Nepal. For many, the smell of jimbu frying in ghee is the authentic aroma of a Thakali kitchen, instantly elevating a simple bowl of dal to something special.