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Jimbu from Myagdi District (50 grams)
The local villagers and their family members travel several hours to the wild areas of the mountain regions in which jimbu has been growing in abundance for centuries. The villagers carefully hand-pick the green and tender foliage from the jimbu plant. After collection, the green jimbu is brought back to villages and spread on dry mats in a well-ventilated covered shady areas. Jimbu harvesters believe that drying in direct sunlight makes poor quality jimbu without color and flavor. The herb is dried for several days until all the moisture has evaporated. This is the most traditional, simplest, and least expensive way of preserving the herb in the remote areas. Which gives genuine taste of jimbu. Traditionally, jimbu is fried in clarified butter (gheu) or mustard oil(tori ko tel) to maximize its flavor and the infused oil is poured onto a ready to eat dish before serving. No pesticides. No chemical fertilizers.
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