In India, pickles are the spice of life and no meal is complete without them. In most Indian households, big glass jars filled with freshly made pickles can be seen. Achar or pickles have been an intrinsic part of the Indian culinary sphere for decades. Every Indian state has several unique varieties of pickles that can spice up our palate as well as taste buds. Mangoes, chilies, and lemons are the most preferred ingredients used for making pickles. Some of the Indian pickles that have been adding more charisma to Indian cuisine are:
Mango Pickle (Aam ka Achaar)
Gajar Gobhi Shalgam Achaar
Mirchi Ka Achaar
Indian pickles contain innumerable raw and unripe ingredients and they are a rich source of antioxidants. These micronutrients protect our bodies against the attack of free radicals. Few other benefits of pickles have been discussed below:
Rich source of essential nutrients, vitamins, and minerals
Apart from unripe vegetables and fruits, Indian pickles also contain curry leaves, coriander leaves, mint leaves, and fenugreek leaves. They also contain essential minerals like iron, calcium, and potassium which are not provided in our routine diet, adequately. Pickles can also boost our psychological health.
Boost your immunity
Raw turmeric or turmeric powder is added in an ample amount while making Indian pickles. Turmeric powder is rich in Curcumin that has anti-inflammatory properties. It also promotes the count of a growth hormone of your brain known as a brain-derived neurotrophic factor (BDNF) that helps in keeping various brain-related diseases at bay.
Naturally fermented Indian pickles encourage the growth of healthy gut bacteria which can help you to restore your digestive health. Fermented pickles that are probiotic-rich can also prevent minor stomach issues.
Indian pickles made from gooseberry or amla have hepatoprotective properties that protect the liver from various ailments and keep it healthy.
Improves insulin sensitivity
Vinegar based pickles can help in controlling blood sugar levels in people with insulin resistance or type 2 diabetes. The acetic acid present in vinegar is responsible for this phenomenon.
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