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Also known as: Spanish Lavender, Butterfly Lavender, French Lavender (horticulturally), Jaroob-e-Dimagh, Kushmanda (contextual), Topped Lavender.
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Scientific name: Lavandula stoechas (A resilient Mediterranean shrub easily identified by its "rabbit-ear" purple bracts).
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What it’s known for: Its robust, "medicinal" aroma. Unlike the sweet English Lavender, Ustukhuddus is prized for its high camphor and fenchone content, giving it a pungent, pine-like scent and a powerful, "clearing" energy.
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How to prepare: Steep 1 teaspoon of dried flowers in hot water (95°C) for 5–10 minutes. Because of its potency, it is often brewed as a concentrated decoction or blended with honey to balance its bold, resinous flavor.
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How it’s used: A cornerstone of traditional "Nervine" tonics; the primary ingredient in the famous Sharbat-e-Ustukhuddus; a favorite for clearing steam inhalations; and historically used in aromatic sachets to protect linens and "purify" the air of a room.
