Grown as a wild plant in Himalayan alpine regions, jimmu does not taste and smell good raw. Both the taste and flavor enhance when fried in ghee or oil. It has quality of healing cold and sore throat. It also helps treat stomach disorders. Not a common herb, it is traditionally used in Nepal as one of the important cooking aids as well as medicinal remedies.
Common use of jimmu is garnishing black lentil, beans, vegetables and achar. Jimmu combined with black daal makes a perfect blend to fight cold. Jimmu tea (boiled with salt and turmeric) is a popular home remedy for cough and cold in Nepal.
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