Kumaoni Seasoning Mustard Base and Spices Flavoured Salt

Kumaoni Mustard‑Base Flavoured Salt is a traditional Pahadi finishing salt made by hand‑pounding rock or black salt with roasted mustard (yellow or wild) and regional spices; it’s sold by small Uttarakhand producers and works as a bold table seasoning for rotis, eggs, chutneys and chaats — you can recreate it using rock/kala namak, roasted mustard seeds, and ajwain or hing.

What it is

• Definition: A hand‑pounded Pahadi condiment (pisi loon) where rock salt or kala namak is blended with mustard (roasted yellow or wild), roasted seeds, and spices to create a pungent, savory finishing salt.
• Cultural role: These salts are a centuries‑old household staple in Kumaon and Garhwal, traditionally made on a silbatta (grinding stone) and preserved for winter use.

Typical ingredients and flavour profile

• Base salt: rock salt or kala namak (gives mineral/umami or sulfurous notes).
• Mustard: roasted yellow mustard or wild mustard seeds provide sharp, pungent heat and oiliness.
• Supporting spices: roasted cumin, coriander, ajwain, dry red chili, hing (asafoetida); some makers add garlic or ginger for depth.
• Texture: coarse to semi‑powdered; hand‑pounded blends retain rustic crunch and aroma.

Simple home recipe for Lucknow kitchens

Ingredients: ½ cup rock salt or kala namak; 2 tbsp roasted mustard seeds; 1 tbsp roasted cumin; 1 tsp ajwain; pinch hing; ¼–½ tsp crushed red chili.
Method: Dry‑roast seeds until aromatic; cool. Pound on a mortar/silbatta or pulse briefly in a grinder to coarse texture; mix with salt; spread to air‑dry 30–60 minutes if moist; store in an airtight jar. Yield: ~100–120 g; shelf life: keep dry, best within 6–12 weeks for aroma.

Uses and serving ideas

• Sprinkle on: rotis, parathas, boiled or fried eggs, fruit chaat, roasted potatoes, and raitas.
• Table condiment: used like a finishing salt to add rustic, digestive‑style punch to simple dishes.

Buying and provenance

• Small Pahari brands sell mustard pisi loon as hand‑pounded, small‑batch products online and at specialty stores; packaging often highlights “hand‑ground” and village provenance.
• Local sourcing in Lucknow: buy rock salt/kala namak and fresh roasted spices from Aminabad or Hazratganj markets for authentic flavor.

Risks, storage, and tips

• Sodium: flavoured salts still add significant sodium — use sparingly.
• Allergens: mustard and hing are potent allergens/irritants; label clearly if sharing.
• Storage: keep dry in an airtight jar; refrigerate only if very moist. Make small batches to preserve freshness and aroma.

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