Pisyu Loon: Everything You Need To Know About This Traditional Salt Of Uttarakhand

Many salts that have been flavoured with flavours like mustard, coriander, garlic, ginger, cumin, and red, green, and yellow chilies may be found in the Kumaon and Garhwal hills of Uttarakhand. The region's traditional food relies heavily on these salts.

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Many people believe that one of the goals of making people thirsty with pahadi salts was to keep them hydrated during the arid northern winters. All through the winter, there is a shortage of vegetables. Therefore, during these dry months, Pahadi people love eating plain rotis and parathas with delicious and robust pisyu loon.

Pisyu loon, a plethora of colourful and flavorful salts, is typically found in Uttarakhand's Garhwal and neighbouring areas. These pahadi namaks, which are literally translated as "ground salt," are made by blending rock salt with fresh herbs and spices in a sil-batta, giving them distinctive colours and flavours.

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Pisyu loon is also referred to as green salt. To make hara namak at home, combine coriander, hing, green chilies, peeled garlic, and fresh mint in a bowl. Blend it all together. Traditionally, salt is made by manually pounding it in a stone grinder or sil batta. Next, add some rock salt. Mix it well until it is moist. For the mixture to separate and acquire a crumblier consistency, it must be roasted in a skillet for a few minutes. After roasting, the hara namak is perfect. Again, when using traditional means, the mixture is normally exposed to the sun for four to five days. Like all salts, you can add them to a range of foods to improve their flavour, such as dal, salads, rice, chaat, and others.

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In the villages of Tehri and Garhwal, women make the majority of these salts. To meet demand from all over the nation, they have now turned to the internet as well. It is also their way to preserve the food and culture of their state.

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