What Is
Pahadi Green Namak
, And Why Is It A Healthy Addition To Snacks

0 Like

Save

0 Like

Save

Quick Summary

Some social media trends go viral and then disappear in the blink of an eye. Others, especially those related to healthy living and good eating, tend to last through the courses, pun intended. Case in point – pahadi green namak or hara namak, the condiment getting decoded across reels, posts, and more. But what makes this traditional Indian green salt the internet’s new obsession? Find out below.

Deep Dive

From the hilly mountains to the arid deserts, every part of India has something unique to offer – be it the landscape, the culture, or the food. Indian cuisine is highly adaptable, and every region has dishes, techniques, and ingredients that are not only local to the area but also used in specific ways to make the most of local conditions. It’s why dessert regions came up with unique ways to use limited veggies, why ghee is common to winter desserts, and why seafood dominates the coastal areas. This article talks about one such regional ingredient that’s slowly making its way across the nation, thanks to social media and the newfound love for authentic and healthy ingredients. It’s the pahadi green namak, locally known as hara namak or pisyun loon. Read ahead to find out how it’s made, its properties, and best uses.

Wooden Spoon with Green Bath Salts on Surface

What is Pahadi Green Namak?

Pahadi Hara Namak or pisyun look is a flavourful seasoning, local to the mountain regions of India, particularly in Uttarakhand. Technically, it’s a Himalayan green salt made by grinding natural rock salt with fresh herbs and spices. A traditional condiment, it’s distinct in both appearance and flavour. It has a greenish tinge, due to the presence offresh green herbs like mint, coriander, green chillies, garlic, and spices.

It has a herbal, refreshing, tangy, spicy, and salty taste with a distinct mountain freshness. Traditionally, it was made by hand-grinding ingredients without water on a stone slab (sil batta). The mix was then sun-dried or oven-dried. Consequently, pahadi green namak has a coarse texture (coarser than table salt or even black salt), with a slight crunch from the herbs.

Why use it?

Similar to black salt, green namak is known to reduce bloating and flatulence. It also contains trace minerals and stimulates digestion. Lastly, it’s a flavour multiplier, but traditionally, also considered to have cooling properties.

How to Make Pahadi Green Namak

The best part about pahadi green namak is that you can make this at home. There is no single “authentic” recipe. Every household recipe is different. Families adjust herbs, garlic intensity, and salt levels based on altitude, climate, and local crops, making it a deeply personal condiment. While it takes a little time, it’s not a highly complicated process.

Here are the ingredients

Green garlic: ¼ cup
Fresh coriander: ½ cup
Mint Leaves: ¼ cup
Green chillies: 2-3 (adjust as per your spice preference)
Garlic cloves: 7-8
1-inch ginger
Coriander seeds: 2 tbsp
Jeera/Cumin: 1 tbsp
Black pepper corns: 5-7
Pink Salt: ½ cup
Black salt: 2 tbsp

Here’s the recipe:

Step 1 - Grinding: Dry roast the coriander seeds, cumin and pepper corns. Now, add the roasted ingredients, along with all the other ingredients to a mixer and pulse till a coarse mixture is formed. Traditionally, these are ground by hand, on a stone slab. If you grind in a mixer-grinder, the texture will be smoother.
Step 2 - Dehydrating: Traditionally, the mix is either sun-dried or oven-dried. In this case, you can use an oven or even an air fryer. To dehydrate, spread the ground mixture on a tray or a casserole and place it in an oven or air fryer. Stir the mix with a fork every 10 minutes.
- Oven: 90–100°C for 45–60 minutes
- Air fryer: 80–90°C for 25–35 minutes
Step 3 - Cooling and Final grind: Allow the dehydrated mix to cool down to room temperature. Now, grind it again on a stone slab or a mixer grinder. It’s ready to use. You can also store it in an airtight container for 3-6 months.

Pahadi Green Namak: Best Uses

While green namak has several advantages, it is not a cooking salt, i.e. it’s not meant for sabji or regular cooking. It is similar to the flaky finishing salts used in European cuisines and thus, best used raw as a finishing seasoning or sprinkled on fruits or chaat just before eating.

With Fruits: The best use for pahadi green namak is to sprinkle it on top of freshly cut fruits or use it as a flavour enhancer in a fruit chaat.
With Lassi or Raita: During the summer season, pahadi green namak can be mixed with buttermilk or raita. It aids digestion, cools the body, and enhances the taste.
With Soups: Because it is intensely aromatic, garlic-forward, and spicy, pahadi green namak can be added to certain broths or soups. Sprinkle a little on top, right before serving (and don’t use it while cooking).
With Chaat: Whether you’re making a bhel chaat or a sweetcorn mix, pahadi green namak can improve the overall flavour profile. You can even use this instead of store-bought chaat masala for a refreshing, herby twist to the chaat.

The Green Flag Of Salt World

The pahadi green namak, with its many uses and benefits, just goes to show that in the world of cooking, a little sprinkle goes a long way. Not only is this condiment a natural flavour enhancer, but it also packs multiple health benefits. This is one trend that might just be worth hopping onto!