Jambu (Himalayan Chives)

Jambu (Allium stracheyi) is a rare herb that grows only in the high alpine meadows (Bugyals) between 2500m to 3000m altitude. It belongs to the onion family but has a distinct, potent aroma that smells like dried chives with a hint of garlic. Historically, it was brought down by the Bhotia tribes during their trade migrations from Tibet. Jambu is never cooked for long; it is used exclusively for tempering (chhaunk) at the very end of cooking dals and soups to impart a smoky, grassy flavor that defines the taste of the high Himalayas.