Faran (botanical name Allium Stracheyi) is a spice from higher altitudes. It is a perennial herb with rosy flowers found at altitudes of 2500-3000 m in the Alpine Himalayas of Uttarakhand. This particular product comes from Village Tolma in the district Uttarkashi
Its inflorescence and leaves are commonly used as seasoning agents. In the Indian state of Uttarakhand, it is used very commonly as a condiment to add flavour to soups and dals.
Common name: Faran
Botanical name: Allium stracheyi
How to use
1. Take a small amount of Faran, and crush it by using your palms.
2. Put a small quantity of GHEE in the pan and heat it to normal and add FARAN just like JEERA (cumin)
4. Put the fried FARAN / GHEE in the dal/lentil/soup.
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