Jamboo, also known as Faran, is a rare alpine herb from the onion family (scientifically Allium stracheyi) that grows naturally in the high altitudes of the central Himalayas, particularly in Uttarakhand, India. It grows at elevations between 2500 to 3000 meters and has slender green leaves with small rosy flowers. This perennial herb is traditionally used in Himalayan cuisines primarily for seasoning and tempering dishes like curries, vegetables, soups, pickles, and meats.

Jamboo/Faran has a distinctive strong aroma and flavor, akin to onion and chives, which makes it a powerful natural flavor enhancer. The herb is often sautéed in ghee or cooking oil to release its aroma before adding to dishes. It's also dried and stored for use throughout the year. It is sometimes dried and fried to enhance its flavor.

Besides its culinary uses, Jamboo/Faran is valued for its medicinal properties. It is traditionally believed to support digestion, help manage cholesterol, and protect heart health. It's also known to help with diabetes, menstrual discomfort, childbirth, and lactation in women. Additionally, it is said to boost immunity, promote skin and hair health, and be useful against fever, flu, cough, stomach pain, and sore throat. The herb is harvested sustainably by local women's cooperatives from mineral-rich glacier-fed valleys in the Himalayas.