It’s the season to make traditional pickles and eat them for a few good reasons. A lot of us might worry about its salt content and oil in our desi achaar. But hey, if you take it in the right, balanced amount it might do wonders.
Now, let’s tell you why we must eat the tangy lip smacking stuff!
Good Bacteria For Gut health– Lactose fermentation is what happens when we add salt and oil to pickles, which prevents bad bacteria formation, and hence it’s good for gut health.
Great Digestive Agents – From Kairi to Nimbu ka achaar, pickle enzymes are great for breaking down food, keeping the water content at the right level. Some simple pickles like Ginger-Hari Mirch pickles also help in releasing gases and good for digestion.
Suffice the need for Vitamins– Pickles have vitamin C, Vitamin A, Vitamin K2 depending on the mix you are having, replacing the loss of electrolytes and keeping insulin and thyroid at bay. For eg: Gajar and Shaljam ka achaar have good water content when made just with salt and mustard seeds.
Taste Maker- Indian pickles are great accompaniments with meals like homemade daal chawal, roti sabzi, and even snacks like mathri and khakhra. Jab Kuch achcha na lagey, tab achar ke Saath roti Kha Lena they say!
Seasonal Mixes for right weather conditions and body temperature– Carefully selected mixes of pickles in the right season are right for your body too. For example- Beetroot- Garlic pickles in winters can keep you warm from inside & Amla pickles in summers can keep your body cool and moderate.
May you have great flavorsome pickles as immunity boosters, anti-oxidants in moderation to gain benefits, as overconsumption may lead to health problems.