Jimbu

Allium hypsistum, A. wallichii

herb

Dried leaves of a high-mountain garlic, fried briefly in ghee to flavor Nepalese dal.

Origin

Nepalese Himalayas (Mustang, Dolpa)

Season (United States)

all year round

Preparation

A pinch of dried leaves sizzles for a few seconds in hot ghee, which is then poured over the dal; they are eaten with it.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Allium sulfur compounds · Chlorophyll

Did you know?

It grows only above 3,000 meters, on the dry slopes of the Himalayas.