Jimbu, jambu, jamboo, or jhiku-cha is a dried herb used in Himalayan regions, especially in Nepal. It is the dried stalks and leaves of two species of wild onions and looks like dried grass. When fried in ghee or oil the dried herb has a pungent flavor much like garlic or shallots. After tempering in this manner it is traditionally used to flavor lentils, pickles, meat, salads, and vegetables.

Ingredients: Jimbu

(Allium hypsistum and allium przewlskinaum)