Jimbu herb(kumaoni Jambu grass)

Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and kumaon region of India, where it is called Jambu grass.I have seen my mother putting this herb in all Tadkas (tempering style of cooking is followed in India).The aromatic herb, which has a taste in between onion and chives, is most commonly used dried. It is used to flavor vegetables, pickles, meat. In Kumaon it is most commonly used to flavor dals or lentils. The dried leaves are fried in ghee to develop their flavor.After harvest, people store Jimbu dried for later use since it is a seasonal herb.

This is one of the most important herb in flavoring of Kumauni dishes like aloo gutuk Bhatt ki Chudkani, Dupuk, Ras, dals like Urad,Gahat to name a few. They impart a wonderful aroma when used as a tempering.

Flax seed (Alsi) - A brain food

Flax seed or Alsi as we call it in hindi is very rich source of omega -3 fatty acids and dietry fibre.These small seeds can do wonders if you have high cholesterol, heart disease,diabetes type A. Also it can be taken to prevent certain cancers like prostate cancer,lung cancer,colon cancer,breast cancer. Since it is rich in essential omega-3 fatty acids, it is also consider a brain food.Some studies show it is good for kids with traits of autism.It is best when taken roasted and grounded and used as a sprinkler and seasoning in various recipes,salads,sprouts.Flax seed chutney is a tasty treat.It is also rich in protein.

Avoidance

People having low sugar level and low Blood Pressure level should avoid flax seed as it has property to lower the sugar level and B.P..
Hence
Should not be taken in plenty but to eat as a sprinkler/seasoning.

Watch out this space for my recipes made of flax seeds(Alsi).