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.
