Kumaoni Seasoning Flavoured Black Salt

Kumaoni Seasoning Flavoured Black Salt is a traditional Uttarakhand “pisi loon” (hand‑pounded seasoning) made by blending black salt (kala namak) with regional spices like hing (asafoetida), jeera (cumin), ajwain (carom) and roasted seeds; it’s used as a finishing salt for salads, chutneys, eggs and snacks and is sold by small Pahari producers across northern India.

What it is

• Definition: A small‑batch, aromatic flavoured salt from the Kumaon/Pahari tradition often called sil pisi loon / pisi loon — coarse or powdered black salt mixed with roasted spices and sometimes asafoetida for a pungent, savory finish.
• Typical spices: Jeera (cumin), ajwain (carom), hing (asafoetida), mustard or coriander seeds, and sometimes dry red chili; blends are hand‑pounded and sold as ready seasoning.

How Kumaoni black salt differs from plain kala namak

• Plain kala namak is a single mineral salt with a sulfurous aroma. Kumaoni seasoning is a compound condiment where kala namak is the base and spices add aroma, digestive notes, and complexity, making it a finishing seasoning rather than a straight cooking salt.

Common uses and serving ideas

• Sprinkle on: boiled or fried eggs, fruit chaat, roasted vegetables, salads, and toasted bread for instant Pahari flavor.
• In chutneys and raitas: mix into yogurt or chutney for a tangy, umami lift; use as a table seasoning for snacks and street‑style preparations.

Simple home recipe (quick, small batch)

• Ingredients: ½ cup kala namak; 1 tbsp roasted cumin seeds; 1 tsp roasted ajwain; pinch of hing; ½–1 tsp crushed dry red chili.
• Method: Dry‑roast seeds until aromatic, cool, grind coarsely, mix with kala namak, store in an airtight jar. Use within 6–8 weeks for best aroma (small batches recommended).
• Tip: Adjust chili and hing to taste; keep dry to preserve shelf life.

Buying and provenance

• Small producers and Pahari brands sell ready blends online and at specialty stores; product pages describe them as hand‑pounded, digestive‑friendly, and versatile seasonings.
• If buying, look for clear ingredient lists and small batch/handmade claims for authentic Pahari style.

Risks, limits, and labeling

• Sodium content: flavoured salts still contribute significant sodium—use sparingly.
• Allergens/strong flavors: hing and mustard can be intense; check labels if you have sensitivities. Product descriptions emphasize digestive uses but always read ingredient lists.

FSSAI Lic. No. : 22622037000150