Pahari Haat Tickling Timur Silbatta Salt is a bold Pahadi Namak, hand-pounded on a stone silbatta with Himalayan pink salt and wild-harvested Timur (Himalayan Sichuan pepper) — no machines, no heat, no additives. 100g jar, handcrafted by women artisans in Kasar Devi, Almora.
Timur berries carry a citrusy aroma and a distinctive tingling sensation known locally as jhanjhanahat — quite unlike the burning heat of chili. Ground fresh on a traditional stone silbatta, this seasoning brings an authentic Uttarakhand flavour that's hard to find outside the hills.
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 Tickling Timur Silbatta Salt is the peppery, tingling variant of this tradition, made with wild-harvested Himalayan Timur.
Why Choose Pahari Haat Tickling Timur Silbatta Salt?
- Hand-Pounded on Traditional Stone Silbatta
- Made With Wild-Harvested Himalayan Timur
- Distinctive Citrusy, Tingling Flavour (Jhanjhanahat)
- No Anticaking Agents or Artificial Flavouring
- No Added Preservatives
- FSSAI Certified
- Women-Led Himalayan Enterprise
Pahari Haat Silbatta Salt vs Commercial Sichuan Pepper Seasoning
| Feature |
Pahari Haat Silbatta Salt |
Commercial Seasoning Mix |
| Grinding |
✓ Cold-ground by hand on stone |
✗ Machine-ground, often heated |
| Ingredients |
✓ Pink salt and Timur only |
✗ Often diluted with fillers |
| Sourcing |
✓ Wild-harvested, traceable to 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: Tickling Timur Silbatta Salt
Brand: Pahari Haat
Product Type: Pahadi Namak / Silbatta Salt
Form: Coarse Hand-Ground Salt
Ingredients: Himalayan Pink Salt, Timur (Himalayan Sichuan Pepper)
Net Weight: 100g
Origin: Kasar Devi, Almora, Uttarakhand, India
Colour: Natural Pink with Rust-Coloured Timur Flecks
Aroma: Citrusy, Peppery, Aromatic
Taste Profile: Tingling, Citrusy, Mildly Peppery
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: Momos, chutneys, grilled dishes, sauces, dips, salads.
Ideal For: Home cooks who love bold, citrusy-peppery flavours, and gifting to lovers of authentic regional condiments.
Pahari Haat Tickling Timur Silbatta Salt brings a distinctive citrusy, tingling flavour to everyday cooking — a favourite for Pahadi snacks, momos, and grilled dishes.
Everyday Uses
🥟 Momos & Dumplings: Sprinkle over momos or dumplings as a finishing salt for an authentic Himalayan kick.
🍢 Grilled Dishes: Dust over grilled vegetables, meats, or tofu just before serving.
🥣 Chutneys & Dips: Mix into chutneys, dips, or salad dressings for a citrusy, tingling twist.
🥗 Salads: A light sprinkle elevates simple salads with a unique flavour dimension.
Pro Tips
✔ Start with a small pinch — the tingling sensation builds with quantity.
✔ Add as a finishing touch rather than during cooking to preserve the citrusy aroma.
✔ Store in an airtight container away from moisture to keep the flavour fresh.
✔ Keep away from direct sunlight and heat.
Perfect For
✔ Momos, chutneys, and Pahadi snacks
✔ Home cooks who love bold, citrusy-peppery flavours
✔ Gifting to lovers of authentic regional condiments
✔ Anyone building a stone-ground spice collection
Why Choose Tickling Timur Silbatta Salt?
Hand-Pounded on Traditional Stone Silbatta
Cold-pounded on a stone silbatta rather than machine-ground, preserving the natural citrusy aroma of wild-harvested Timur without heat processing.
Made With Wild-Harvested Himalayan Timur
Timur, also known as Himalayan Sichuan pepper, is wild-harvested from the hills of Uttarakhand — not a mass-farmed, imported substitute.
No Additives, No Preservatives
Just two ingredients — Himalayan pink salt and Timur. No anticaking agents, no artificial flavouring, no preservatives.
A Genuine Pahadi Namak
Rooted in generations-old Uttarakhand 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
The Science Behind the Tingle
Timur's signature tingling sensation — locally called jhanjhanahat — comes from a naturally occurring compound called hydroxy-alpha-sanshool. Research published in Proceedings of the Royal Society B (2013) found that this compound activates mechanoreceptors in the skin at frequencies of roughly 50Hz — the same nerve fibres that detect light vibration and flutter — rather than the heat or pain receptors that chili's capsaicin triggers. It's a genuinely different sensory experience from spicy heat, not just a milder version of it.
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 Tickling Timur Silbatta Salt
✔ Wild-Harvested Himalayan Timur
✔ Hand-Pounded on Stone Silbatta
✔ Zero Additives
✔ FSSAI Certified
✔ Women-Led Himalayan Enterprise
1. What is Timur?
Timur, also known as Himalayan Sichuan pepper (botanically related to Zanthoxylum), is a wild-harvested Himalayan spice known for its citrusy aroma and distinctive tingling sensation, locally called jhanjhanahat.
2. What does Tickling Timur Silbatta Salt taste like?
It has a citrusy, aromatic flavour with a distinctive tingling sensation — different from the burning heat of chili.
3. Is this the same as regular Sichuan pepper?
Timur is closely related to Sichuan pepper (same botanical genus, Zanthoxylum) but is wild-harvested from the Himalayan hills of Uttarakhand rather than farmed.
4. Does it contain any preservatives or additives?
No. It contains only two ingredients — Himalayan pink salt and Timur. No preservatives, additives, or anticaking agents.
5. How should I use it?
Sprinkle as a finishing salt over momos, grilled dishes, chutneys, dips, or salads. Start with a small pinch and adjust to taste.
6. How should I store it?
Keep it in an airtight container in a cool, dry place away from moisture, since it has no anticaking agents and can absorb humidity.
7. What other Silbatta Salt flavours does Pahari Haat make?
Three other hand-pounded flavours — Gourmet Garlic, Heavenly Heeng (asafoetida), and Jubilant Jakhya (wild mustard) — each ₹260 for 100g.
8. Is this FSSAI certified?
Yes, all Pahari Haat products are manufactured in accordance with FSSAI standards.
9. Where is this product made?
It is handcrafted in Village Matena, Kasar Devi, Almora, Uttarakhand by women artisans supported by Kartavya Karma Trust's Project Udyogini.
10. Where can I buy Tickling Timur Silbatta Salt online?
You can order it directly from our official website, paharihaat.in. Every jar is hand-pounded and packed fresh in small batches, delivered across India.
