Jimbu is a significant historical figure in Himalayan history. It assists in a range of ways, including improving vision and decreasing the risk of glaucoma and cataracts. The best compliment for your everyday dietary goals can be this herb.
You can use Jimbu to give your vegetables, lentils, squid, and meat a strong and spicy taste, just like garlic and shallots. To achieve the best result, ghee must be cooked to improve its aroma and taste and then used to decorate the dishes. It also works against the grip and high altitude disease. The majority of Nepalese people use it to treat various illnesses such as flues, coughs, and stomach pains. Keep it in a cool, dry, and dark position for long periods of time.
The Nepalese have a particular fondness for this plant, which they use to spice daals, fruits, salads, and pickles. Allium hypsistum, also known as jimbu, is a Nepalese herb that is widely used in some areas. The herb is most widely used dried and has a flavor similar to onion and chives.
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