We
all know the health benefits of probiotics, however most of us do
not know that Pickles are also a source of probiotics. They are an
accompaniment to Indian meal. Every culture across the globe enjoys an
assortment of pickled foods. Kimchi in Korea, miso in Japan, salted duck eggs
in China, salsas in Mexico, are some to name. Lemon
is one of the popular fruit used for making pickle and keeping the digestive
system healthy. Store-bought lemon pickle have oil but traditional
pickles of North India does not contain any oil.
Housewives
in India always take some time out in the afternoons blending the myriad spices
needed for yearly supply of pickles, preserves and chutneys. Each household has
their own twist on pickles. This is a typical countryside Punjabi pickle which
has black salt, black pepper and ajwain (carom seeds) as the essential spices.
They are all good in terms of regulation of bacterial growth and keeping the
digestive system in good shape.
Ajwain is
widely used with some vegetables that are quite complex to digest, as I did in
my oven fried Arbi. Black salt, also known as kala namak or sanchal, is
actually pinkish, rather than black and has a very distinctive mineral taste.
As per Ayurveda it is a cooling spice with full of therapeutic benefits. It is
in fact the most beneficial form of salt, because unlike ordinary salt it does
not increase the sodium content of the blood. From a strong
immunity to helping you sleep well, turmeric is a spice that does wonders! The
easiest and the most effective way to include turmeric in your diet is drink
turmeric milk or haldi doodh or turmeric latte as it is popularly called. But
that's not it. You can also make a tangy turmeric pickle and eat it daily to
make turmeric a part of your diet. Nutritionist Pooja Makhija, who regularly
shares health tips on her Instagram, talks about turmeric pickle, and how you
can easily make it at home.