World Library  
Flag as Inappropriate
Email this Article

Jimbu

Article Id: WHEBN0022577623
Reproduction Date:

Title: Jimbu  
Author: World Heritage Encyclopedia
Language: English
Subject: Allium przewalskianum, Buknu, Uzazi, Alligator pepper, Powder-douce
Collection: Allium, Herbs, Nepalese Cuisine
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Jimbu

Jimbu is an herb that is used extensively in some regions of [1] The herb, which has a taste in between onion and chives, is most commonly used dried. In Mustang it is used to flavor vegetables, pickles, meat. In the rest of Nepal it is most commonly used to flavor urad dal or lentils. The dried leaves are fried in ghee to develop their flavor.[2]

Uses

In a 2006 study:[1]

  • 95% of households in the Upper Mustang region of Nepal use jimbu in cooking, mostly in curries.
  • 38% of households use jimbu as medicine (mostly as a treatment believed to help flu).
  • 52% of households report having been involved in jimbu collection (and this percentage varies wildly by household size, with vastly more jimbu collection in households of size 5-6 people, with much less jimbu collection in sizes larger or smaller than that number.

References

  1. ^ a b Status, Use and Management of Jimbu (Allium spp): A case study from Upper Mustang, Nepal; Author: Ram Chandra Nepal; A thesis submitted in partial fulfilment of the requirements for the award of the degree of Master of Science in Tropical Ecology and Management of Natural Resources at the Norwegian University of Life Sciences.; http://www.forestrynepal.org/publications/thesis/2596 Full report http://www.forestrynepal.org/images/thesis/MSc_RCNepal.pdf
  2. ^ "Culinary use of Jimbu and urad dal". desigrub.com. Retrieved 2010-02-02. 


This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.