Achar(Pickle)
🌺Pickling is a traditional method of preserving food naturally through fermentation . 😋
🌺Seasonal fruits and vegetables are pickled so that they can be relished through out the year.👌
🌺In desert land where less vegetables are available pickles are good option.
🌺In Ancient times when traveling to one place to another takes many days, people used to carry pickles with them which do not got spoiled.👍
🌺 For us pickles are inseparable part of our culture. 😀
🌺Tangy pickles improves taste in food, from smell and seeing achar saliva secrets.😋
🌺It Contains 6 rasa. Spicy, piercing and hot in nature. It increases all 3 doshas.
🌺Rich in vitamin C. Helps in growth of good bacteria in intestine. 😎
🌺 Vegetables, fruits and even meat are used to make pickles.
🌺 Use of lot of spices in pickle helps in improving digestion. ☺️
🌺 Use only homemade achar, you can add ingredients as your requirement like hing for bloating, methidana for pain and amla for diabetes.
🌺 In market pickles vinegar and other preservatives are added,not sure about quality of oil and spices used.
🌺 Eat achar only in small amount, do not eat it like sabji.❎
🌺 Do not eat it on daily basis.❎
🌺 Avoid it in acidity,bleeding disorders, Indigestion, IBS, high blood pressure and headache.❎
🌺 children and old people should avoid it. ❎
🌺 It is rajasic and tamasic in nature, so take it in limited amount.