₹1,804 · Moms Tree, Kamola. Cash on delivery across India. Every salt Mom's Tree makes — fifteen of them — in one box. Pisi noon is the hills' own…
Every salt Mom's Tree makes — fifteen of them — in one box.
Pisi noon is the hills' own seasoning: rock salt ground on a stone slab with whatever the kitchen has, which is why no two households make it the same way. Thirteen of these are ground with something.
Hing jeera. Hing ajwain. Bhang lahsun. Bhanga. Alsi. Bhuni mirch jeera. Hari mirch lahsun adrak. Jeera lahsun lal mirch. Adrak lahsun lal mirch. Pili mirch lahsun. Pudina dhania. Pudina nimbu adrak. And the shop's own mix.
The last two are plain and do different jobs: pink rock salt, and kala namak.
Bought one at a time, the fifteen come to ₹1,430.
Packed by hand and sent from the shop in Nainital.
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.