Do you know the most requested package to be carried overseas from India?
It’s our favorite Indian Pickles or Achar!
A food item that instantly reminds one of home, Indian pickles are packed with as much love as they are with flavor.
Pickling fruits and vegetables is a cherished Indian tradition, rooted in centuries of expertise.
With more than 100 different Indian pickles, India, a land of vibrant flavors, boasts a diverse array of pickles, each region offering its unique twist.
It involves preserving fruits, vegetables, and other foods using a mixture of spices, salt, and oil, a method that has ensured the availability of seasonal flavors throughout the year.
Pickling is the oldest culinary tradition in the world and provided safely preserved food since thousands of years.
But Why do we love Pickles?
India has solidified its position as the "Pickle King of the World," achieving over $200 million in exports of agricultural processed products like pickling cucumbers, gherkins, and cornichons in the last financial year.
This milestone has established India as the world's leading exporter of cucumbers and gherkins.
Achar is made by selecting fresh produce, meticulously cleaning it, and combining it with spices, salt, vinegar, and other ingredients to make a long-lasting flavourful mix.
The preparation is then sealed in jars and left to age for days or weeks, allowing the flavors to develop and intensify over time.
With their diverse and bold flavors, pickles enhance and complete everyday meals, becoming an essential part of the Indian palate.
India’s History with Pickles:
According to the Pickle History Timeline from the New York Food Museum,
One of the earliest traces of pickling dates back to 2030 BC, when native Indian cucumbers were pickled in the Tigris Vally in Wayanad.
The word “Pickle” comes from the Dutch word “pekel”, meaning saline or brine.
The Hindi word "Achar" has its origins in practices of preserving food through methods like salting, pickling, or using vinegar, honey, or syrup.
The Linga Purana by Gurulinga Desika (1594 CE) documents over 50 types of pickles.
Among Indian pickles, mango pickle stands are unrivaled, claiming a vital place in most meals. Without it, meals often feel incomplete.
Other beloved varieties include pickles made from green and red chilies, gooseberries (amla), tomatoes, and an assortment of mixed vegetables and fruits, each contributing its unique flavor to Indian dining.
These ingredients, transformed by the creativity and expertise of local communities, evolve into identity-defining foods that inspire culinary traditions and movements, highlighting the seamless blend of heritage and innovation.
In India, pickles are far more than simple accompaniments—they are deeply woven into the fabric of cultural and culinary identity.
Health Benefits of Indian Pickles:
Indian Pickles are Good for Digestion:
One of the reasons why Achar is served with most Indian meals is its abundant digestive properties.
The fermentation process used in many traditional pickles promotes the growth of probiotics, which are beneficial for gut health.
The probiotic properties of traditional Indian pickles provide a natural resistance to infectious diseases in the gastrointestinal tract.
Our naturally fermented Indian Achar encourages the growth of these bacteria for a balanced gut microbiome, improves nutrient absorption, and aids in breaking down food, making digestion smoother and more efficient.
Indian Pickles are a Rich source of Vitamins and Minerals:
Besides the unripe vegetables, Indian pickles also have a number of leafy vegetables such as coriander, curry leaves, fenugreek, and mint.
These leafy vegetables pack several essential vitamins such as Vitamins C, A, and K, and minerals such as iron, calcium, and potassium which are not provided in our normal diet, adequately.
Hence, consuming Indian pickles can suffice the requirement of these vitamins and minerals in your body.
Indian Achar is Full of Anti-Oxidants and Pro-Biotics:
Indian pickles are made using fresh fruits and vegetables, which is a great way of preserving the essential phenolic acids and anti-oxidant capacities.
Antioxidants are micronutrients that protect the living body against the attack of free radicals.
Free radicals are like tiny troublemakers in your body, stealing electrons from healthy cells and causing damage.
Pickles Enhance the Immunity Power:
When Indian pickles are prepared a lot of turmeric powder.
Turmeric powder, incorporating a chemical called Curcumin , has long been used for the treatment of wound healing, inflammation, digestive disorders, and pain relief.
This chemical contains anti-inflammatory properties which help your body counter the attack of several bacteria and viruses.
Research has also validated the traditional use of Turmeric in preventing and managing diabetics, with its role in enhancing insulin secretion by the pancreas.
Summing up with Indian Pickles:
The rich tradition of Indian Pickles reflects our culture’s expertise in bleeding taste and health benefits.
We can savor the high-nutritional values of achar by using organic fruits and vegetables which can further elevate a cleaner, toxin-free diet for a healthy body.
Embrace the power of organic ingredients in traditional pickles here.
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