HIMALAYAN FARAN / JAMBU
Faran is a herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan states of India, like Uttarakhand, where it is called Faran or Jimbu. This dried herb has a taste in between onion and chives, is most commonly used for soups and curries. One Pack - 1.7 oz
Tasting Notes
Faran, also known as jambu, jimbu or jhambu, is a rare Himalayan herb from the onion family (Allium spp.) traditionally used in the high-altitude regions of Uttarakhand in India and parts of Nepal. Growing wild around 2,500–3,000 metres, its leaves and flower stalks are harvested and sun-dried, then used much like a seasoning or tempering agent. When briefly fried in hot ghee or oil, faran releases a strong, aromatic flavour often described as somewhere between onion, garlic and chives, and is added to dals, soups, curries, potatoes and chutneys in Garhwali and Kumaoni cooking. Beyond its culinary use, local traditions also ascribe digestive and warming properties to the herb, and it is sometimes used in home remedies for minor ailments such as indigestion and colds.