₹194 · Moms Tree, Kamola. Cash on delivery across India. मिर्च लहसुन नमक — pili mirch lahsun loon, a Pahadi salt ground with yellow chilli and garlic…
मिर्च लहसुन नमक — pili mirch lahsun loon, a Pahadi salt ground with yellow chilli and garlic. The listing records its origin as Nainital, at about 1,400 metres.
Yellow chilli brings heat with a slightly fruity note, and the garlic makes this a sharp, savoury salt. Sprinkle it over cucumber, radish or guava, mix it into curd, or put a little beside a plate of dal and rice.
It is sold by Moms Tree in Kamola, Uttarakhand; check the label for the pack weight. Moisture makes flavoured salts clump, so close the jar after each use and spoon it out dry.
Yes. Moms Tree takes cash on delivery, so nothing is paid up front and nothing is charged until the parcel is in your hands.
Arrives by Mon, 16 Nov for most addresses. It is packed and sent by Moms Tree in kamola — not from a warehouse — so it leaves the hills the same week you order it.
Moms Tree, in kamola. Basket of Pahad does not hold stock or pack parcels — the shop does both. We take the payment and hold it until the order reaches you.
Food that has been opened cannot be returned. Anything that arrives damaged, leaking, short, or not what the page said is refunded in full — tell us within 48 hours.
Pisyu loon is salty first, then sharp with garlic and chilli, with a green note from fresh coriander or mint, or a nutty one where roasted bhang seed has been ground in. The smell when you open the jar is strong, because the herbs were pounded in fresh.
It is used at the table, not in the pot. Hill families sprinkle it on cucumber, radish and guava, stir it into curd, dip boiled potatoes and roasted bhatt in it, and eat it with plain rice and ghee. Use about half the amount you would of plain salt and taste as you go.
Keep it in a tightly closed glass jar and always use a dry spoon. Blends heavy with fresh garlic or herbs keep their colour and smell best in the fridge once opened. Moisture makes it cake, so keep it away from the steam of the stove.
Drier blends usually keep for months sealed, while fresh-herb blends are best used within weeks of opening. The jar's label gives the shop's own best-before date.
The green of coriander and mint, and the orange of fresh chilli, fade with light and time. The salt is still good to eat; the smell is a better guide than the colour. Keeping the jar in a dark cupboard or the fridge slows it down.
No. Salt draws in moisture from the air, especially in humid weather. Break the lumps with a dry spoon. If it smells sour or mouldy rather than garlicky, throw it away.
You can, but heat dulls the fresh herbs and garlic that make it worth buying. Use ordinary salt for cooking and keep loon for finishing a plate.