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Jimbu is a dried spice herb which is found in the hilly and Himalayas sides of Nepal. It is composed of these two dried species (allium hypsistum and allium przewalski annum). You can give the strong and spicy flavor much like garlic or shallots to your vegetables, lentils, pickles, and meat with the help of jimbu. For the best result, you have to fry it in ghee to enhance their flavors and taste, and then use it to garnish the dishes. It is also effective on flu and high altitude sickness. Mostly people in Nepal use it to cure various illnesses such as flues, coughs, and stomach pains. Keep it in a cool, dry, and dark place for long lasting life.
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