Kumaoni Seasoning Mint and Spices Flavoured Salt

Kumaoni Mint‑Spice Flavoured Salt is a green, hand‑pounded Pahari condiment (a variant of pisyun loon) made by grinding kala namak or plain salt with fresh mint, roasted seeds and regional spices; it’s used as a finishing salt for fruit chaat, raita, eggs and snacks and is widely celebrated in Uttarakhand’s home kitchens and small producers’ offerings—easy to make at home with fresh mint and roasted cumin.

What this seasoning is

• Definition: A regional Uttarakhand flavoured salt (pisyun loon) where salt is blended with fresh herbs—often mint—plus roasted spices and asafoetida to create a bright green, aromatic finishing salt.
• Cultural note: These salts are traditionally hand‑ground on a silbatta (grinding stone) and sold by small Pahari producers; modern chefs have popularised a “green salt” version online.

Quick decision guide before you make it

• Goal A — Fresh, bright table salt: Use fresh mint + roasted cumin + kala namak for a tangy, sulfurous lift.
• Goal B — Digestive, pungent punch: Add ajwain + hing + roasted coriander.
• Key questions: Do you want kala namak (sulfurous) or regular sea salt as base? Do you prefer coarse texture (sprinkle) or fine powder (mix into raita)?
• Local sourcing tip for Lucknow: buy fresh mint and roasted spices from local markets like Aminabad or Hazratganj for best aroma.

Simple Kumaoni Mint‑Spice Flavoured Salt Recipe (yields ~1 cup)

Ingredients

• ½ cup coarse kala namak or sea salt; 1 cup fresh mint leaves (packed); 1 tbsp roasted cumin seeds; 1 tsp roasted coriander seeds; pinch hing; 1–2 green chilies optional.
  Method

1. Roast cumin and coriander lightly until aromatic; cool.
2. On a silbatta or in a small food processor, pulse mint, roasted seeds, chilies and hing until coarse‑pasty.
3. Mix in salt and grind/pound to desired texture; dry slightly in sun for 30–60 minutes if you want a drier shelf‑stable mix.
4. Store in an airtight jar; use within 4–8 weeks for best aroma.

(This mirrors traditional pisyun loon preparations and the green salt trend shared by Uttarakhand cooks and chefs).

Uses and serving ideas

• Sprinkle on fruit chaat, cucumber salad, boiled eggs, roasted potatoes, and raita.
• Stir into chutneys or use as a table seasoning for snacks and chaats to add a fresh, herbaceous note.

Storage, safety, and sourcing

• Store dry in an airtight jar; if very moist, refrigerate and use sooner. Small batches preserve mint aroma best.
• Allergens/strong flavors: hing and kala namak are potent—adjust to taste and label if sharing.
• Buy authentic pisyun loon from Uttarakhand producers or specialty sellers if you prefer a traditional hand‑pounded product.

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