Blogs and Recipes

In recent years, probiotics have gained importance as necessary elements of a balanced diet. These good bacteria that are essential for maintaining our bodies, helps in digestion, gut health, and enhancing immunity. Fermentation processes responsible for making pickles has led to it being popularized as a good source of probiotics. However, the question still lingers, which pickle has the highest probiotic content? Let’s take a closer look at the area of concern: The Science Behind Probiotic-Rich Pickles Fermentation is a process utilized for food preservation. There are certain micro-organisms such as bacteria and yeast that help in fermentation. Bacteria and...

Pregnant women wonder whether the satisfaction of pickle cravings represents a pregnancy essential or something they need to avoid.  Pregnancy cravings - the unexpected, mysterious phenomenon that often turns you into a person you barely recognize . Cravings change faster than your moods  and one of the most infamous  cravings are those of pickles and Imlis.  At this moment you find yourself standing in  front of the refrigerator door with your eyes fixed on the jar of pickles. You’re certainly not alone. The main issue is if pickles serve health benefits during pregnancy or if their sodium content poses dangerous health risks to...

Lemon pickle (nimbu ka achar), with its delightful "khatta-meetha" (sour and sweet) taste, has earned a special place in many of our hearts  and along with is khatta-meetha” achar there’s also another crowd pleaser in nimbu ka achar: Sweet Lemon Pickle also known as lemon sweet achar. Its unique blend of tangy, spicy, and savory flavors makes it an irresistible accompaniment to any meal. But is lemon pickle good for your health? Let’s find out. As someone who works in a pickle factory as a production executive, I have the privilege of seeing how this beloved condiment is made. Every...

History of Mango Pickle Mango pickle reminds me of my “Nani ka Ghar” (my mom’s maternal home). I come from the Vidarbha region of Maharashtra, and every summer, when we visited her, she would serve this amazing mango pickle, also called keri lonche, with Jowar Bhakri (millet chapati) along with Peetla (a famous Maharashtrian curry made with besan, or gram flour). I always cherished the pickle, and its taste resonated with my grandmother’s love. My grandmother’s mango pickle was made using groundnut oil, black mustard seeds, and yellow mustard seeds. I am not sure what her secret ingredients were, but...