Achaar & Papad: Balancing Tradition with Health in Every Bite

Aachar or pickles have been a part of the Indian diet for thousands of years.

The word creates happy images of the picking and cutting of mangoes and lemons or green chillies, the aroma of spices in the air and finally the arrays of jars glistening in the summer sun.

With the heightened awareness around nutrition, this mouthwatering food item has come under the public scanner.

This article will help you decide if it is good, bad or somewhere in between.

Pickles are preserved fruit or vegetables or even fish/meat. They may be made without fermentation (like chutneys and relishes) or by using some fermentation method.

Preservation is carried out by the use of salt, vinegar, sugars and oils. Air-tight containers? ensure anerobic digestion of the contents by good bacteria. This process also ensures the release of antioxidants. Spices act as carminatives (help reduce flatulence) and digestives.

Pickles

• Rich in antioxidants
• Boost immunity
• Prevent cellular damage
• Enhance taste and flavour
• Improve digestion
• Enhance good intestinal bacteria
• Act as Digestives and Carminatives

Some believe that the high salt, sugar and oil content may lead to obesity, hypertension or even diabetes! For pickles to be solely responsible for this, one would have to eat them in sizeable quantities!

Verdict : Enjoy your pickles. They are good for you. Be mindful that they are an accompaniment to your meal and not the main dish; so a small amount at a time is sufficient.

Be aware that commercially available pickles may have preservatives, colors or taste enhancers in them. Homemade is always better!

Reference : https://pubmed.ncbi.nlm.nih.gov/29666512/

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