NEW DELHI: Salt may seem like the most ordinary ingredient in the kitchen, but it is also the one that decides whether a dish truly comes alive or falls flat. Beyond everyday table salt, Indian kitchens today experiment with everything from smoked salts and sea salt to kala namak and Himalayan pink salt. Yet, tucked away in the hills is a lesser-known gem that deserves the spotlight—Pahadi namak, a rustic Himalayan salt blend packed with herbs, garlic, and warming spices. Once you taste it, you realise how a simple homemade mix can instantly elevate everyday food.
WHAT IS PAHADI NAMAK MADE OF?
Also called pisyu loon, Pahadi namak is a coarse, aromatic blend made with coriander seeds, cumin, ajwain, hing, fresh coriander leaves, garlic leaves, black peppercorns, dry ginger, garlic cloves, and a mix of salts—black salt, rock salt, and regular salt. Together, these ingredients create a robust, mountain-style seasoning with deeply earthy and savoury notes.
WHAT DOES PAHADI NAMAK TASTE LIKE?
The flavour is bold and slightly pungent, with strong herbal and garlicky undertones. Ajwain, ginger, garlic, and black salt add warmth and complexity, giving dishes a sharp, savoury kick that lingers pleasantly on the palate.
WHAT IS PAHADI NAMAK USED FOR?
Traditionally, Pahadi namak is sprinkled over fruits, salads, chaats, parathas, snacks, curries, dals, and even soups. It works best as a finishing salt, adding aroma and depth just before serving. In many Himalayan households, it is also used as a digestive seasoning after meals.
HOW LONG DOES HOMEMADE PAHADI NAMAK LAST?
When stored in an airtight jar in a cool, dry place, homemade Pahadi namak keeps well for three to four months without losing its aroma. Ensuring the mixture is completely dry is key to preventing moisture, clumping, or mould. For maximum freshness, it’s best to make small batches.
CAN YOU MAKE PAHADI NAMAK WITHOUT SUN-DRYING?
Yes. If sun-drying isn’t practical, especially during monsoons or in humid regions, the mixture can be air-fried or oven-dried at low heat. Just ensure it dries evenly so it stays fresh and stores well.
CAN YOU USE PAHADI NAMAK INSTEAD OF REGULAR SALT WHILE COOKING?
You can, but it’s best used as a finishing touch rather than a cooking salt. Prolonged cooking can mute its herbal aroma. Use regular salt while cooking and add Pahadi namak at the end for maximum flavour impact.
HOW TO MAKE PAHADI NAMAK AT HOME
Ingredients & Method
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Coarsely grind coriander seeds, cumin, ajwain, hing, fresh coriander leaves, garlic leaves, black peppercorns, dry ginger powder, garlic cloves, regular salt, rock salt, and black salt.
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Spread the mixture in a thin, even layer to ensure uniform drying.
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Sun-dry completely, or air-fry at 150°C for 4-5 minutes, stirring halfway, until fully dry and crisp.
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Cool completely and store in an airtight jar.
Once prepared, this traditional Himalayan salt blend becomes a simple, everyday way to add depth, aroma, and character to your meals—one sprinkle at a time.
