Salts & Seasonings

What is pahadi namak?

Pahadi namak, or pisyu loon, is salt hand-ground with garlic, chilli, herbs and spices, a staple on Uttarakhand dining tables. Fyonli makes two versions in small batches in Devprayag.

• Pahadi Lyoon — a herb salt of nine ingredients, including pahadi garlic, ginger, Kashmiri chilli, black pepper, cumin and asafoetida. 200 g.
• Himalayan Nettle Mineral Salt — wild Himalayan nettle with pink salt, roasted cumin and garlic. 200 g.

How do you use pahadi namak?

Sprinkle it on cucumber, guava, raw mango or citrus, stir it into buttermilk or raita, or use it as a finishing salt on dal and roasted vegetables. Because it is already seasoned, you’ll need less of it than plain salt.

How is nettle salt different from table salt?

It is still salt, so the sodium is similar; what changes is the flavour from nettle, cumin and garlic and the absence of anti-caking agents. Our nettle salt vs table salt guide goes through the details.

Is nettle salt iodised?

No, it is not artificially iodised. If you rely on salt for iodine, keep using iodised salt for everyday cooking alongside it.