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.
