Indian pickle excite the taste buds, aids digestion and delivers essential nutrients. Pickle is pro-biotic in nature. It is a means to extend the shelf life of seasonal produces while at the same time develop a healthy culture of essential bacterial life.
It would be almost impossible to trace the origins of Indian pickles. No doubt that it was a labour of food enthusiasts to make flavours last beyond their seasonal limitations. Curing by dehydrating, salting and other mediums to preserve were some of the earlier attempts. When food was available in short and bountiful harvests it was just a natural desire to make it last longer that would have been the driving force behind the early chemistry of pickling.
It’s no wonder that every civilization around the world has a storied legacy when it comes to curing and pickling.
Pickle excites the taste buds, aids in digestion and also provides nutrients during the lean months when vegetables and fruits are scarce. Pickle makes the mouth water. It generates essential enzymes necessary for a healthy metabolism.
Raw mango and lime pickles are one of the the all season favourites in India. Naturally fermented pickles following traditional practices are healthier and should be sought after when in the market for some.
In many parts of the world, pickling is essentially just storing in brine.
Indian pickles come in a myriad of tastes, colors, choice of natural preservatives and ingredients. Each state and every district has it’s own favourites. A good pickle will never be loose and runny, which is a sign of too much vinegar or bulking material.
Pickle will easily spoil if it is not made diligently by following all safety precautions. It will also loose much shelf life if it is not handled appropriately whilst consuming. Pickles immersed in oil, vinegar or brine is convenient to make since these agents provide a safe enveloping layer to prevent attacks from harmful microbial cultures. The challenging pickles are the ones prepared without such immersing agents. Very few are available on our market shelves these days.
A good home made pickle prepared with locally available and seasonal ingredients which is allowed to ferment for the proper amount of time are loaded with good bacteria which assists in the smooth functioning of our gastrointestinal tract. Its a good source of probiotics, vitmain K, salt and other trace minerals from fruits, vegetables and spices.
Modern science has begun to look closely into the benefits of vitamin K. This vitamin is essential for the production of Menaquinone which is used to strengthen bones and arteries. This vitamin is easily available for meat eaters however but is hard to come by for vegetarians.
Commercially available pickles are a store house of different types of salts, bad oils, vinegar and other undesirable chemicals. The motivations driving these enterprises are not interested in the pro-biotic and other benefits of a pickle. They are more keen to keep production costs low, increase shelf life and enhance flavours to overpower even the spiciest of foods. A pickle when had with dal-chawal or curd-rice can afford to be tempered in flavour than the ones available locally that need to be super-flavourful to overpower even a biriyani.
Commercial pickles are destroying our taste buds. The high doses of salt, spices and oil re-calibrate our taste buds such that it becomes harder and harder to taste subtle flavours. This was not the original intention of pickle. In the olden days people mostly ate bland food and it was the duty of the pickle to tickle the thoracic and salivary glands. The smell and taste of the pickle would extract all the necessary enzymes essential to a healthy metabolism. Pickle looses its very purpose on our plates loaded with salty, spicy and oily preparations.
These following steps may help you in identifying a good quality pickle:
- Viscosity – A good pickle is viscous and densely packed. Most commercial pickles are loose
- Oiliness – Too much of oil is not good. Traditional pickle will have very little oil. It is used mainly to provide flavour rather then as a barrier against microbes.
- Pungency – If its too spicy or acidic, its better to stay away.
- Ingredients – If the label states too many ingredients or ingredients with numbers in their names, stay away.
- Mass produced – Big brands with lot of stock in every other store is not a good sign.
- Preservatives – Most commercial pickles have chemical preservatives. Stay away from such ones.
To rediscover the benefits of pickle it is necessary to tone down our daily meals. A pickle can adorn a plate with simple flavours like a jewel. But it may become a nuisance when surrounded by overbearing tastes.
