Jimbu

Jimbu is a the herb dervied from the slender leaves and stalks of two wild Himalayan onions (Allium hypsistum and Allium przewalskianum) in the onion family (Amaryllidaceae). Gathered in the high country of Upper Mustang and Dolpo, it tastes of onion, garlic, and chives at once. Nepali cooks use it as a tempering spice, frying it in hot ghee or mustard oil before pouring it over dal. Just a pinch flavors lentils, pickles, and mountain vegetable dishes across Nepal and the Indian Himalaya.