Uttarakhand is known not just for its stunning beauty but also for its unique food. Pahadi cuisine and spices are popular in India and gaining fame abroad for their taste and quality.
One special local product is "Pisyu Loon" or “Pahadi Mix Salt", a spicy salt ground on a traditional grinding stone (silbatta). This salt is both delicious and good for digestion.
For generations, especially in rural areas, people in Uttarakhand have used silbatta to prepare salt mixed with Himalayan herbs and local spices. In the past, when vegetables were scarce, people ate rotis with this salt blend and buttermilk.
Today, some women in Uttarakhand are continuing this tradition by producing and selling this spicy salt. Their success shows the lasting appeal of this unique and tasty condiment.
Uses of Pisyu Loon
In the heart of the hills, a saying goes: "Where there's Pisyu Loon, there's no need for vegetables." This unique condiment, a spicy salt made with mountain herbs and ground in a traditional stone mill (Pahadi Manak), is a delicious and versatile way to elevate your meals. You can use this as sprinkles in salad or fruit charts. It can be used to enhance the taste of vegetables or dal.
In the mountain villages, where vegetables might be scarce, Pisyu Loon shines. Rotis dipped in a combination of Pisyu Loon and curd or buttermilk create a satisfying and flavorful meal. It's a testament to the resourcefulness of the locals who have turned a simple condiment into a culinary masterpiece. It's a legacy passed down through generations, ensuring that a taste of the Himalayas is present in every bite.
The Story of Pisyu Loon
While there's no historical record of how Pisyu Loon became a staple in Pahadi cuisine, its origins are steeped in fascinating folklore. Some say the Pahadi people, who drank less water during the harsh winters, relied on salt to stave off dehydration. They ground salt with various herbs and seeds to create new, flavorful dishes. Others believe the combination of herbs and salt was a clever way to meet the body's nutritional needs & improve digestion.
Another popular tale suggests that due to the scarcity of vegetables and pulses in the mountainous regions, people turned to readily available salt. By mixing it with local herbs, they created a tasty chutney that became a staple. This mix, known as Pahadi mix salt, was cheap and accessible, making it an essential part of the Pahadi diet. Even today, no Pahadi meal feels complete without it.
A Legacy Carried Forward
Today, Pisyu Loon isn't just a delicious condiment; it's a symbol of Pahadi heritage.This unique salt is now in demand both in India and abroad, bringing global recognition to Uttarakhand and providing employment opportunities for rural women.
Partnering with Nirvana Organic, these women skillfully grind the salt on traditional stones and deliver this organic treasure worldwide.
Haven't experienced the taste of Pisyu Loon yet? Don't wait any longer.
