A Pinch of Inspiration
NEW DELHI, (IANS) – Himalayan Herb salts are a part of a very special tradition and flavor from Uttarakhand. They evoke a pinch full of living, folk songs echoing in the valleys, a happy chorus followed by spirited giggles, the rhythmic breaking of salt granules, and the flavorful burst of herbs and spices crushed on the sil-batta (traditional mortar-pestles).
Makrana marble was used to make the flat mortar-and-pestle grinder known as sil-batta. Its origins can be traced back to the Tittiriya Samhita, a ritual manual written during the Vedic period. The smaller stone (batta) is moved back and forth on the larger stone (sil) to grind the ingredients to the desired consistency. Freshly ground spices have a distinct aroma and fragrance that enhances the flavor and healthfulness of the food. The vigorous movement of the stones generates heat, which combines with the natural oil of the spices and other ingredients, bringing out all the flavors.
Made with great love and care by pahadi folk women farmers, they carry the warmth and care of hand-made goodness with them.
Pahadi namaks are made by combining Himalayan rock salt, Himalayan fresh herbs, and spices, and ‘sil-batta’ using age-old techniques passed down from generation to generation.
It is a non-processed, all-natural food that is high in micronutrients. Making it is pure joy; a group of women sit together and hand-grind the salt while singing traditional Chinese songs. Because of the harsh winters and lack of vegetation, the salts or Pisyun Loon has long been a companion of rotis and parathas for the people of Uttarakhand and is said to aid in immunity, digestion and respiraton.
Next time you are in India, look for authentic salts from Uttarakhand.