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JIMBU (ALLIUM HYPSISTUM)

 

Ayurvedic Herbs Of Nepal,  ALLIUM HYPSISTUM, जिम्बु, Jimbu

JIMBU (ALLIUM HYPSISTUM) 

Nepali Name: जिम्बु (Jimbu), 

Scientific Name: Allium hypsistum 

Hindi Name: जिम्बू, Jimbu

Traditional Uses and Process of Use:

1. Flavouring Substance in Local Culinary:

Jimbu is widely used as a key flavoring ingredient in various Nepali dishes, imparting a unique and pungent aroma to the cuisine.

It is particularly popular in lentil soups, pickles, and traditional curries, enhancing the overall taste and fragrance of the dishes.

2. Cure for Cough and Cold:

Jimbu is known for its medicinal properties and is often used as a natural remedy for treating cough and cold.

The herb's antimicrobial and anti-inflammatory qualities contribute to relieving respiratory discomfort.

3. Treatment for Gastritis:

In traditional medicine, Jimbu is employed to alleviate symptoms of gastritis.

The herb is believed to possess soothing properties that can help reduce inflammation and discomfort associated with gastritis.

4. Usage in Respiratory Ailments:

Jimbu can be consumed in the form of a herbal tea or added to warm water with honey to create a soothing drink for respiratory relief.

5. Incorporation in Herbal Infusions:

To harness its medicinal benefits, Jimbu can be infused in hot water to create herbal teas, which are consumed for their potential therapeutic effects.

6. Inclusion in Ayurvedic Remedies:

Ayurvedic practitioners may prescribe Jimbu in specific formulations or as part of concoctions aimed at addressing respiratory issues and gastric discomfort.


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