highlights
Nowhere has the variety of pickles as much as in India.
Eating pickle strengthens immunity and also improves digestion.
BC 2030 The Tigris Valley people of Mesopotamia used to pickle cucumbers.
Benefits of pickle and its history: Indian food is incomplete without pickles. Be it a vegetarian or a non-vegetarian family, pickle is everyone’s favourite. A mixture of salt, oil and various spices infuses life and flavor into the pickle. Hearing or seeing the name of any vegetable, dish or food should not make the mouth water, but the pickle is such that the mouth starts watering as soon as the name is remembered. The specialty of pickle is that it not only keeps the digestive system healthy, but also strengthens the immune system.
Nowhere is there as much variety of pickles as in India.
Cucumber pickle is more famous in western countries, but in India, mango, lemon, carrot, cabbage, chilli, karonda, amla, jackfruit, radish, ginger, garlic etc pickles are eaten here. Even bamboo pickle is sold in the market. Not only this, it is common to find pickle of chicken, fish and prawns in South India, Punjab and hilly areas. In the North-East states, there are also discussions about frog pickles. In villages and cities, some housewives are so expert in putting pickles that it is considered better to get pickles from them. There is a thinking that the pickle poured by their hands does not get spoiled. Pickle is a mixture of salt, oil and different types of spices. The amount of spices may vary in different states, but the taste will be such that it is common to get water in the mouth. Pickle is served with Matthi, Fafda, Namakpare etc. in the morning breakfast, and it is an essential element in the lunch. People enjoy it in the evening breakfast as well, and it is a tradition to eat it in the dinner as well.
Pickles of mango, lemon, carrot, cabbage, chili, karonda, amla, jackfruit, radish, ginger, garlic etc. are eaten a lot in India.
Read this also: Journey of taste: Dry mango improves digestion by relieving acidity, this spice has been used for thousands of years.
The older the pickle, the stronger it tastes
Now every type of pickle is available in the markets. Panipat city of Haryana is famous for pickles in India and abroad. The Pachranga pickle here is considered to be the tastiest, but it is said that some chemicals etc. are added to the pickles sold in the market to keep them safe for a long time, but nothing like this happens in the pickles made at home. Rich spices and oil (especially mustard) do not allow the pickle to spoil for a long time. The older the pickle, the more its taste and nutrition will increase continuously. Pickles have been an integral part of Indian food culture for centuries, but there is no direct mention of it in authentic history or any Ayurvedic text. It is a different matter that the fruits etc. which are pickled, such as Kaith, mango, amla, garlic, ginger etc., are described in the ancient texts of India. On the other hand, information about the taste of pickle, acidic, salty, bitter, astringent, etc., is also found in these texts.
The older the pickle, the more its taste and nutrition will increase continuously.
Read this also: Journey of taste: Almonds make brain sharp and bones strong, interesting things related to this dry fruit
It has been used as a spicy food for years.
According to the official information on pickles, the Pickle History timeline of the New York Food Museum states that by 2030 BC the people of the Tigris Valley of Mesopotamia used to pickle cucumbers. In 350 BC, philosopher Aristotle has also praised the effective effect of pickled cucumbers at some places in his works. It is also said that Roman Emperor Julius Caesar (100-44 BC) was also fond of pickles. History books also raise the possibility that in ancient times seafaring merchants carried pickles with them to avoid food shortages.
India’s food historian KT Achaya has told in his book ‘A Historical Dictionary of Indian Food’ that there is no doubt that India has a rich heritage of pickles. Most of the pickles here are made by keeping vegetables or fruits with oil and water. Salt and spices are put in this mixture and kept in the sun, where they can be prepared well after getting heat. On the other hand, Ibn Battuta, a Moroccan scholar who came to India in the fourteenth century, has given information about many types of pickles in India. He also says that it is found in most of the Indian food and if it is missing, then the food seems almost incomplete.
It is also said that Roman Emperor Julius Caesar (100-44 BC) was also fond of pickles.
Every variety of pickle is full of qualities and nutrition
Pickle enhances the taste of food and also stimulates the appetite. It has many properties, that’s why it is being consumed for thousands of years. Food experts and pickle producing companies say that Indian pickles contain vitamins A, C, K, folate (a chemical that protects cells from damage) and essential minerals and vitamins such as calcium, iron and potassium, so it is beneficial for the body. is also beneficial. Food expert and home chef Simmi Babbar According to, there is no doubt that pickle is an essential element of Indian food. Even children and elders eat it a lot. Not only does it taste great, it also keeps the digestive system healthy. Most pickles are rich in antioxidants, so they keep the body’s immune system strong. Due to this, the body is saved from many common diseases. It is also helpful in making bones strong and can also treat anemia.
There is no problem if you eat pickle like chutney, otherwise…
According to Simmi Babbar, gooseberry and lemon pickle is very beneficial for the body. It purifies the blood and also protects the liver from diseases. The problem of muscle cramps can be avoided by consuming different pickles. Spices and oil are added to the pickle, so it does not allow the sugar level to increase. If pickle is eaten in less quantity i.e. less like chutney, then there is no harm to the body, but if it is eaten in excess, it can spoil the system of the throat. There may also be cramps in the stomach. Since salt and spices are more in pickle, people suffering from high BP, heart problems should be careful while consuming it. The amount of oil in pickle is also high, so cholesterol can also increase. It would be better not to eat pickle bought from the market, because different chemicals are used in it.
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FIRST PUBLISHED : November 22, 2022, 07:05 IST
