Jamboo or Jhambu or Jambu ( Allium stracheyi) also called Faran is a perennial herb with rosy flowers whose leaves and inflorescence are dried and used for seasoning. Jambu is found at altutudes of 2500-3000 m in Alpine Himalayas of Uttarakhand. It grows at high altitudes and is used in Uttarakhand it is used very commonly as condiment to add flavor to soups and dals. Its used in Tibetan dishes as well. It’s a member of the onion family. Dal using jhambu tastes delicious, faintly smelling of onions. The best thing about this spice is that the dal then does not need any seasoning besides the salt, chilly and turmeric routine. It adds a unique flavour to food and takes its health quotient several notches up. This herb infuses a strong aroma in the dish and adds interest to it in terms of visual appeal. Faran, whether collected from the wild or cultivated in farms is dried in shade. Once dried, it can be stored for months and used when required