Nepali Name: जिम्बु (Jimbu),
Scientific Name: Allium hypsistum
Hindi Name: जिम्बू, Jimbu
Traditional Uses and Process of Use:
1. Flavouring Substance in area Culinary:
• Jimbu is broadly used as a key seasoning component in diverse Nepali dishes, imparting a special and sharp scent to the cooking.
• It is particularly popular in legume soups, pickles, and customary curries, improving the total flavor and fragrance of the dishes.
2. Cure for Cough and Cold:
• Jimbu is known for its medicinal properties and is frequently used as a natural cure for treating hack and cold.
• The herb's antimicrobial and anti-inflammatory qualities donate to easing breathing pain.
3. Treatment for Gastritis:
• In customary medicine, Jimbu is employed to abate symptoms of gastritis.
• The herb is believed to possess calming properties that can abet reduce inflammation and pain associated with gastritis.
4. Usage in Respiratory Ailments:
• Jimbu can be consumed in the form of a herbal brew or added to heated liquid with honey to make a calming beverage for breathing comfort.
5. Incorporation in botanical Infusions:
• To harness its medicinal benefits, Jimbu can be steeped in heated liquid to make herbal teas, what are consumed for their potential therapeutic effects.
6. Inclusion in Ayurvedic Remedies:
• Ayurvedic practitioners may order Jimbu in specific formulations or as atom of concoctions aimed at addressing breathing issues and gastric pain.
