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Faran or Jambu is an alpine herb, which belongs to the Onion family. It grows between 2500 m to 3000 m altitude in the central Himalayas. Its inflorescence and leaves are used as seasoning agents. Faran is widely used as a condiment. Dried leaves of this herb are tempered in oil or ghee to flavour vegetables, curries, soups, pickles and meat.
Faran aids in digestion and controlling cholesterol.
Our Faran has been sourced from villages in the Dhauli Ganga and Pinder valley of the Nanda Devi Biosphere Reserve in Uttarakhand.Dhauli Ganga or just Dhauli is one of the six streams of the holy Ganges. It emerges from Deovan Himani at an altitude of 5000 metres in the Niti Pass of Chamoli district. Pindar originates from Pindari Glacier located in Bageshwar district. Both the rivers merge with Alakhnanda, one of the major tributaries of Ganges. Both the rivers carry with them the invaluable minerals and nutrients, which make our Faran unique in taste and aroma.
It is being processed and marketed by our women’s cooperatives.