Pahari Haat Jubilant Jakhya Silbatta Salt is a Pahadi Namak, hand-pounded on a stone silbatta with Himalayan pink salt and Jakhya seeds — no machines, no heat, no additives. 100g jar, handcrafted by women artisans in Kasar Devi, Almora.
Jakhya is the seed of the Cleome viscosa plant, native to the Garhwal and Kumaon regions of Uttarakhand. It resembles mustard seeds in size and behaviour — it crackles in hot oil — but it's botanically distinct from true mustard, offering an earthy, nutty flavour with a subtle bitterness. Ground fresh on a traditional stone silbatta, this seasoning brings an authentic taste of Pahadi kitchens.
What Is Pahadi Namak?
Pahadi Namak — also called Pisi Loon or Pisyu Loon in Uttarakhand — literally means "mountain salt." It's a category of hand-ground, flavour-infused salts that have been part of Uttarakhand's kitchens for generations. Pahari Haat's Jubilant Jakhya Silbatta Salt is the nutty, earthy variant of this tradition, made with wild Jakhya seeds.
Why Choose Pahari Haat Jubilant Jakhya Silbatta Salt?
- Hand-Pounded on Traditional Stone Silbatta
- Made With Real Jakhya Seeds (Cleome viscosa)
- Distinctive Nutty, Earthy Flavour
- No Anticaking Agents or Artificial Flavouring
- No Added Preservatives
- FSSAI Certified
- Women-Led Himalayan Enterprise
Pahari Haat Silbatta Salt vs Commercial Seasoning Mixes
| Feature |
Pahari Haat Silbatta Salt |
Commercial Seasoning Mix |
| Grinding |
✓ Cold-ground by hand on stone |
✗ Machine-ground, often heated |
| Ingredients |
✓ Pink salt and Jakhya seeds only |
✗ Often diluted with fillers |
| Sourcing |
✓ Traceable to Garhwal-Kumaon, Uttarakhand |
✗ Unknown blend origin |
| Processing |
✓ Small-batch, artisan-made |
✗ Mass-manufactured |
Every purchase supports Pahari Haat, a women-led Himalayan enterprise working with rural communities across Uttarakhand to promote sustainable livelihoods while preserving traditional Pahadi Namak-making practices.
Disclaimer:
This product is a food condiment intended for culinary use only. It is not intended to diagnose, treat, cure, or prevent any disease. If you are pregnant, nursing, or have any medical condition, allergy, or dietary restriction, please consult your physician before consuming this product.
Product Name: Jubilant Jakhya Silbatta Salt
Brand: Pahari Haat
Product Type: Pahadi Namak / Silbatta Salt
Form: Coarse Hand-Ground Salt
Ingredients: Himalayan Pink Salt, Jakhya Seeds (Cleome viscosa)
Net Weight: 100g
Origin: Garhwal-Kumaon Region, Uttarakhand, India
Colour: Natural Pink with Dark Brown Jakhya Flecks
Aroma: Earthy, Nutty
Taste Profile: Nutty, Earthy, Subtly Bitter
Artificial Flavours: None
Preservatives: None
Anticaking Agents: None
FSSAI Certified: Yes (License No. 12622001000014)
Suitable For: Vegetarians & Vegans
Shelf Life: 12 Months from Date of Packaging
Storage: Store in an airtight container in a cool, dry place away from direct sunlight and moisture. Reseal tightly after each use.
Usage Recommendation: A pinch (¼–½ tsp) per serving, adjusted to taste — not intended as a 1:1 replacement for everyday table salt.
Best Enjoyed With: Dal tempering (tadka), vegetables, pickles, roasted snacks.
Ideal For: Home cooks who love earthy, nutty flavours, and gifting to lovers of authentic regional condiments.
Pahari Haat Jubilant Jakhya Silbatta Salt brings an earthy, nutty flavour to everyday Pahadi cooking — a kitchen staple across Garhwal and Kumaon households.
Everyday Uses
🍛 Dal Tempering (Tadka): Sprinkle a pinch while tempering dal for the traditional crackling nutty flavour.
🥔 Vegetables: Dust over roasted or sautéed vegetables for an earthy finish.
🥒 Pickles: Mix into homemade pickles for a distinctive Pahadi flavour.
🍿 Roasted Snacks: Sprinkle over roasted makhana, peanuts, or other snacks.
Pro Tips
✔ Start with a small pinch and adjust to taste — the flavour is bold and earthy.
✔ Add during tempering for the classic crackling effect and aroma.
✔ Store in an airtight container away from moisture to keep the flavour fresh.
✔ Keep away from direct sunlight and heat.
Perfect For
✔ Everyday Garhwali-Kumaoni cooking
✔ Home cooks who love earthy, nutty flavours
✔ Gifting to lovers of authentic regional condiments
✔ Anyone building a stone-ground spice collection
Why Choose Jubilant Jakhya Silbatta Salt?
Hand-Pounded on Traditional Stone Silbatta
Cold-pounded on a stone silbatta rather than machine-ground, preserving the natural earthy aroma of the Jakhya seeds without heat processing.
Made With Real Jakhya Seeds
Jakhya (Cleome viscosa) is native to the Garhwal-Kumaon region of Uttarakhand — a traditional tempering spice, not a mass-farmed substitute.
No Additives, No Preservatives
Just two ingredients — Himalayan pink salt and Jakhya seeds. No anticaking agents, no artificial flavouring, no preservatives.
A Genuine Pahadi Namak
Rooted in generations-old Garhwali-Kumaoni kitchen tradition, this is a genuine hand-pounded Pahadi Namak (also called Pisi Loon) — not a modern spice blend dressed up as one.
Naturally Pure
✔ 2-Ingredient Recipe Only
✔ No Artificial Flavours
✔ No Preservatives
✔ No Anticaking Agents
✔ Hand-Pounded, Small-Batch
Supporting Himalayan Communities
Every purchase supports Pahari Haat, a women-led Himalayan enterprise working with rural communities across Uttarakhand under Kartavya Karma Trust's Project Udyogini, promoting sustainable livelihoods while preserving traditional Pahadi Namak-making practices.
Why Customers Choose Pahari Haat Jubilant Jakhya Silbatta Salt
✔ Real Jakhya Seeds
✔ Hand-Pounded on Stone Silbatta
✔ Zero Additives
✔ FSSAI Certified
✔ Women-Led Himalayan Enterprise
