This thing of grandmothers used to be a treasure of gut health, not just taste, it is important to include it in your plate.

Pickles served with food have special importance in Indian food. Not only to enhance the taste but also for many health related reasons, pickles have been considered a part of food for centuries. In earlier times, pickles were prepared in homes with great effort, keeping in mind the right spices and season. So that it remains safe for a long time and maintains the taste of the food. In earlier times, grandmothers and grandfathers believed that properly prepared pickle keeps the digestion healthy, helps in increasing appetite and balances the taste of the food. Even though the trend of fast food and packaged items has increased in today’s era, traditional tastes and their benefits still retain their place in people’s plates. In such a situation, let us tell you today how grandmother’s pickle is not only a taste but also a treasure to get health.

The old relationship between pickles and health

In ancient times, pickles were considered not only a part of food but also a home remedy to improve gut health. The pickle prepared with salt, mustard oil and spices helped in keeping the digestive system active. This is the reason why some pickle was definitely served with dal, rice, paratha or khichdi.

Which pickles are more beneficial for health?

Healthy pickle was made from local fruits like Lasoda

Gunda, a small summer fruit also known as Lasoda or Indian Cherry, was often used as a pickle. This fruit is rich in protein, fiber, calcium, phosphorus and iron. Its pickle is considered to strengthen digestion and cool the body.

Chilli, Garlic and Mango Pickle

Chilli and garlic pickle not only makes the food spicy but also helps in improving digestion. The antibacterial properties present in garlic keep the stomach healthy. Raw mango pickle is also considered helpful in increasing appetite and improving digestion.

Why are mustard oil and salt necessary in pickles?

Actually, mustard oil is considered to be the biggest preservative of pickles. This not only enhances the taste but also keeps the pickle safe. At the same time, salt works to protect against bacteria and fungus. For this reason, grandmothers used to add the amount of salt in pickles very thoughtfully.

Why is homemade pickle important even today?

Today, preservatives and adulteration have become common in the pickles available in the market. In such a situation, homemade pickle made in the grandmother’s way is not only better in taste, but is also considered more beneficial for gut health. Properly prepared pickle strengthens digestion and also doubles the pleasure of eating.

Also read-Fatty Liver Disease: Is the face giving alert of fatty liver? Know these 5 signs before ignoring them