This healthy salt prepared from herbs and hemp seeds, ground in a mortar and pestle, will make every meal a superhit.

Ground salt has its own special identity in the kitchen of Uttarakhand. It is called Pisyu Loon or Pisi Noon in the local dialect. This salt, made by grinding it by hand on a silbatta, not only enhances the taste of food, but is also a symbol of hill culture and tradition. This salt has become the pride of every Uttarakhandi house.

Ground salt is not just salt, but fresh herbs and spices are added to it. Ingredients like garlic, green chilli, coriander, mint, asafoetida and hemp make it spicy, aromatic and spicy. Their balanced mixture gives a unique taste to the food and warmth in cold weather.

Hemp seeds are lightly roasted and ground, which gives a different aroma and taste to the salt. It tastes delicious with plain rice, boiled potatoes or Manduay roti and is very popular in the mountains.

Ground salt prepared from garlic and ginger helps in keeping the body warm in cold weather. It helps in digesting food quickly and is also effective in increasing appetite. Besides, it strengthens the digestive system and provides relief from problems like gas and indigestion.

Ground salt strengthens the digestive system and provides relief from problems like gas and indigestion. The herbs present in it also help in cold and fatigue. Being rock salt, it is lighter and more balanced than normal salt.

In Uttarakhand, this salt is used in everyday food along with dal-bhaat (rice), vegetables, parathas and chutney. It becomes a simple, nutritious and tasty option while working in the fields or while travelling.

Pisyu Loon is not just a spice but a cultural heritage of Uttarakhand. Its every taste gives a glimpse of the simplicity of the mountains, connection with nature and traditional lifestyle. Even today, this salt remains a symbol of memories and taste in the hearts of people.