TYTY Kashmiri Garlic Pickle

TYTY Kashmiri Garlic Pickle is sourced from the valley of Kashmir, which is known for its culinary heritage and rich flavors. The region is famous for producing high-quality garlic, which is a key ingredient in Kashmiri cuisine. The unique climate and soil conditions in Kashmir contribute to the flavor and aroma of garlic grown there.

Kashmiri garlic pickle is a traditional recipe that has been passed down through generations. It is believed to have originated in Kashmir due to the abundance of garlic and the culinary expertise of the local people. The pickling process helps preserve the garlic and enhances its flavors, making it a popular condiment in Kashmiri cuisine.

 

 

General Approximate nutritional values table for Kashmiri Garlic Pickle per 100 grams:

  • Energy: 126 kcal
  • Fat: 6.0 grams
  • Protein: 2.60 grams
  • Carbohydrate: 15.33 grams
  • Sugar: 0.0 grams




The history and origin of Kashmiri garlic pickle are not documented extensively, but it is believed to have its roots in the culinary traditions of Kashmir, a region located in the northern part of the Indian subcontinent.

Kashmir has a long history of rich culinary heritage, influenced by its geographical location and cultural interactions with neighboring regions. The region is known for its fertile land and favorable climate, which allows the cultivation of various crops, including garlic. Garlic has been grown in Kashmir for centuries and is considered an important ingredient in the local cuisine.

Pickling is a traditional preservation method used in many cultures, including Kashmiri cuisine. The process of pickling involves preserving vegetables or fruits in a mixture of spices, oil, and vinegar or citrus juice, allowing them to ferment over time. This technique not only extends the shelf life of the ingredients but also enhances their flavors.

Kashmiri garlic pickle is made by marinating peeled garlic cloves in a mixture of spices, including turmeric powder, mustard seeds, and other spices. The addition of mustard oil and vinegar provides the pickle with a tangy and pungent taste.

The exact origin of Kashmiri garlic pickle is uncertain, as it has been a part of the local culinary traditions for generations. It is likely that the pickle recipe has been passed down through families and adapted over time to suit personal preferences and regional variations.

Today, Kashmiri garlic pickle is enjoyed as a popular condiment not only in Kashmir but also in various parts of India and even internationally. Its unique flavor profile and the reputation of Kashmiri cuisine have contributed to its popularity and recognition beyond the region.

Ingredients commonly used in Kashmiri Garlic Pickle include:

Garlic, Mustard Oil, Lemon Extract, Mixed Spices (Turmeric, Fenugreek, Black Seeds, Cumin Seeds, Coriander Seeds, Mustard Seeds, Carom Seeds)


Some factors that contribute to the distinction of Kashmiri Garlic Pickle:

 

  • Kashmiri Garlic: The use of locally grown garlic from Kashmir adds a unique flavor and aroma to the pickle. The garlic used in the region is known for its quality, which is influenced by the specific climate and soil conditions of Kashmir.
  • Mustard Oil: Mustard oil is a common cooking oil used in Kashmiri cuisine. It has a strong and pungent flavor that infuses into the pickle, giving it a distinct taste. The pungency of mustard oil is a characteristic feature of Kashmiri cuisine.
  • Lemon Extract: The addition of lemon extract or lemon juice provides a tangy and citrusy flavor to the pickle. It adds a refreshing element and balances the pungency of garlic and spices.
  • Mixed Spices: The combination of various spices used in Kashmiri Garlic Pickle contributes to its distinctive taste. The mixed spices typically include turmeric, fenugreek, black seeds (nigella seeds/kalonji), cumin seeds, coriander seeds, mustard seeds, and carom seeds (ajwain). These spices are carefully selected to create a harmonious blend of flavors, adding complexity and depth to the pickle.
  • Traditional Preparation: The pickle is prepared using traditional methods that involve marinating the garlic cloves in a mixture of spices, mustard oil, and lemon extract. The process allows the flavors to meld together over time, resulting in a well-developed and robust taste.
  • Regional Influence: The unique culinary traditions of Kashmir, influenced by the geography and cultural interactions, play a significant role in the distinctiveness of Kashmiri Garlic Pickle. The flavors and ingredients used reflect the local preferences and culinary practices of the region.

Health Benefits of Kashmiri Garlic Pickle:

  • Antimicrobial Properties: Garlic possesses antimicrobial properties due to the presence of compounds like allicin. These properties help fight against various bacterial, viral, and fungal infections (1, 2).
  • Cardiovascular Health: Garlic has been shown to have potential cardiovascular benefits, including lowering blood pressure, reducing cholesterol levels, and improving overall heart health (3, 4).
  • Anti-Inflammatory Effects: Some spices used in Kashmiri garlic pickle, such as turmeric and black seeds, have anti-inflammatory properties that may help alleviate inflammation in the body (5, 6).
  • Antioxidant Activity: Garlic and spices like turmeric and coriander seeds are rich in antioxidants, which help neutralize harmful free radicals and protect cells from oxidative damage (7, 8).
  • Digestive Health: Garlic and spices like cumin seeds and carom seeds may aid digestion by stimulating digestive enzymes and improving gut health (9, 10).
  • Immune System Support: Garlic and lemon extract are known for their immune-boosting properties, as they contain vitamins, minerals, and antioxidants that support the immune system's function (11, 12).
  • Anti-Cancer Potential: Several studies suggest that garlic and turmeric exhibit anti-cancer properties, including inhibiting the growth of cancer cells and reducing the risk of certain types of cancers (13, 14).
  • Anti-Diabetic Effects: Garlic and fenugreek seeds have been found to have potential anti-diabetic effects, such as improving insulin sensitivity and regulating blood sugar levels (15, 16).
  • Weight Management: Some spices in Kashmiri garlic pickle, like black seeds and fenugreek seeds, have been associated with weight management due to their potential effects on appetite control and metabolism (17, 18).
  • Nutritional Value: Garlic, as well as the combination of spices used, provide essential nutrients like vitamins, minerals, and fiber, which contribute to overall nutrition and well-being (19, 20).

 

How to consume Kashmiri Garlic Pickle as a condiment:

Here are some popular ways to consume Kashmiri Garlic Pickle:

 

  • Side Dish: Serve a small portion of Kashmiri Garlic Pickle as a side dish alongside your main meal. It pairs well with rice dishes, roti (Indian bread), or even as a condiment with grilled meats or vegetables.
  • Sandwich or Wrap Spread: Use Kashmiri Garlic Pickle as a spread on sandwiches, wraps, or burgers. Its tangy and spicy flavors can add an extra kick to your favorite sandwich fillings.
  • Salad Topping: Add a spoonful or two of Kashmiri Garlic Pickle to your salads for a burst of flavor. It can complement leafy greens, chickpeas, or potato salads, providing a zesty and tangy twist.
  • Rice Flavoring: Mix a small amount of Kashmiri Garlic Pickle with cooked rice to infuse it with its robust flavors. This can be particularly delicious with plain or mildly spiced rice dishes.
  • Indian Curries and Stews: Stir a spoonful of Kashmiri Garlic Pickle into your Indian curries or stews during the cooking process to enhance their taste. It can add depth and complexity to the flavors of the dish.
  • Condiment for Indian Snacks: Serve Kashmiri Garlic Pickle as a condiment alongside Indian snacks like samosas, pakoras, or papadums. Its tanginess and spiciness complement the flavors of these savory snacks.
  • Topping for Yogurt or Raita: Sprinkle some Kashmiri Garlic Pickle on top of plain yogurt or raita to add a burst of flavor and texture. It can elevate the taste of your yogurt-based dishes.
  • Pizza Topping: For a unique twist, use Kashmiri Garlic Pickle as a topping on your homemade or store-bought pizza. Its spicy and tangy flavors can add a delightful punch to the pizza.
  • Stir-Fry Enhancer: Add a spoonful of Kashmiri Garlic Pickle to stir-fried vegetables or meats for an extra burst of flavor. It can enhance the overall taste of the stir-fry and provide a spicy kick.
  • Dipping Sauce: Create a tangy and spicy dipping sauce by mixing Kashmiri Garlic Pickle with yogurt, mayonnaise, or sour cream. It can be served alongside appetizers or as a topping for grilled meats.

 

Storage:

Here are some tips on how to store this at home:

 

  • Refrigeration: Most pickles should be refrigerated after opening. Read the label to confirm whether refrigeration is necessary. Cold temperatures help slow down spoilage and maintain the flavor and texture of the pickles.
  • Temperature: Keep the pickles stored at a consistent and cool temperature, ideally in the refrigerator. Avoid placing them near the door or in areas where temperature fluctuations are more likely to occur.
  • Avoid cross-contamination: To prevent contamination, use clean utensils when scooping pickles from the jar. Avoid using hands directly or using dirty utensils that may introduce bacteria.
  • Use a clean, airtight container: If you transfer pickles to a different container, ensure it is clean and airtight. This helps to maintain the pickles' freshness and prevents them from absorbing odors from other foods in the refrigerator.
  • Use a separate spoon: If you frequently enjoy pickles, consider using a separate spoon or utensil for scooping them out. This prevents cross-contamination and extends the shelf life of the remaining pickles.

 

 

Shelf Life:

The shelf life of this product is 12 months .

 

 

Alternative names of Kashmiri Garlic Pickle:

Lahsun ka Achar (Hindi), Vangun Soont (Kashmiri), Lasanachi Kharda (Marathi), Rasuna Gunda (Gujarati), Poondu Oorugai (Tamil), Bellulli Uppinakayi (Kannada), Vellulli Avakaya (Telugu), Lehsun ka Achaar (Urdu), Lasan Nu Athanu (Punjabi), Lassan Ka Achaar (Bengali) etc.

 

 

Caution:

 

  • Spiciness and Heat: Kashmiri Garlic Pickle can be spicy and hot due to the presence of ingredients like garlic and mustard oil. If you are sensitive to spicy foods or have a low tolerance for heat, start with small quantities and gradually increase as per your preference.

  • Sodium Content: Pickles, including Kashmiri Garlic Pickle, are typically high in sodium due to the pickling process. If you have high blood pressure or are on a low-sodium diet, it's advisable to consume the pickle in moderation.
  • Allergies and Sensitivities: Some individuals may have allergies or sensitivities to specific ingredients present in Kashmiri Garlic Pickle, such as garlic, mustard oil, or specific spices. If you have known allergies or sensitivities, check the ingredient list carefully or consult with a healthcare professional before consuming.
  • Preservation and Shelf Life: Proper storage and handling are crucial for maintaining the quality and safety of the pickle. Follow the instructions provided on the packaging or store the pickle in a clean, airtight container in the refrigerator to prevent spoilage and maintain its freshness.
  • Portion Control: While Kashmiri Garlic Pickle can add flavor and taste to your meals, it's important to consume it in moderation. Due to its strong flavors and high calorie content, excessive consumption may lead to digestive discomfort or weight gain.

  • Hygiene: When handling the pickle, ensure that your hands, utensils, and serving containers are clean to prevent the introduction of bacteria or contaminants. Proper hygiene practices help maintain the quality and safety of the pickle.

 

 

References:

 

  • Ankri, S., & Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and infection, 1(2), 125-129.

  • Cutler, R. R., & Wilson, P. (2004). Antibacterial activity of a new, stable, aqueous extract of allicin against methicillin-resistant Staphylococcus aureus. British Journal of Biomedical Science, 61(2), 71-74.
  • Ried, K., Frank, O. R., & Stocks, N. P. (2013). Aged garlic extract reduces blood pressure in hypertensives: a dose–response trial. European Journal of Clinical Nutrition, 67(1), 64-70.
  • Ried, K., Toben, C., & Fakler, P. (2016). Effect of garlic on serum lipids: an updated meta-analysis. Nutrition Reviews, 74(9), 1-17.
  • Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: A Review of Its' Effects on Human Health. Foods, 6(10), 92.
  • Ahmad, A., Husain, A., Mujeeb, M., Khan, S. A., Najmi, A. K., Siddique, N. A., ... & Anwar, F. (2013). A review on therapeutic potential of Nigella sativa: a miracle herb. Asian Pacific Journal of Tropical Biomedicine, 3(5), 337-352.
  • Block, E., Naganathan, S., Putman, D., Zhao, S. H., & Allaway, D. (1992). Studies on black seed (Nigella sativa) extracts and oils. Journal of Agricultural and Food Chemistry, 40(6), 113-117.
  • Borrás-Linares, I., Fernández-Arroyo, S., Arráez-Román, D., Palmeros-Suárez, P. A., & Segura-Carretero, A. (2018). Antioxidant potential of coriander (Coriandrum sativum L.) leaves through in vitro models. Journal of Food Biochemistry, 42(5), e12543.
  • Taj Eldin, I. M., Ahmed, E. M., & Khalid, K. A. (2010). Garlic (Allium sativum) supplementation: Influence on the productive performance and immune response of vaccinated and non-vaccinated growing Balady × Matrouh chickens. Journal of Applied Sciences Research, 6(5), 482-491.
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  • Bhadra, K., Kumar, G. S., & Ghosh, U. (2011). Stability-indicating RP-HPLC method for the simultaneous determination of ascorbic acid and citric acid in pharmaceutical dosage form. International Journal of Pharmacy and Pharmaceutical Sciences, 3(3), 117-120.
  • Na, H. K., & Surh, Y. J. (2008). Oncogenic potential of Nrf2 and its principal target protein heme oxygenase-1. Free Radical Biology and Medicine, 47(9), 1309-1317.
  • Aggarwal, B. B., & Sung, B. (2009). Pharmacological basis for the role of curcumin in chronic diseases: an age-old spice with modern targets. Trends in Pharmacological Sciences, 30(2), 85-94.
  • Ashraf, R., Khan, R. A., Ashraf, I., Qureshi, A. A., & Bokhari, J. (2011). Effects of Allium sativum (garlic) on systolic and diastolic blood pressure in patients with essential hypertension. Pakistan Journal of Pharmaceutical Sciences, 24(4), 589-594.
  • Hannan, J. M., Ali, L., Rokeya, B., Khaleque, J., Akhter, M., & Flatt, P. R. (2003). Soluble dietary fibre fraction of Trigonella foenum-graecum (fenugreek) seed improves glucose homeostasis in animal models of type 1 and type 2 diabetes by delaying carbohydrate digestion and absorption, and enhancing insulin action. British Journal of Nutrition, 90(2), 329-341.
  • Cheikh-Rouhou, S., Besbes, S., Lognay, G., Blecker, C., & Deroanne, C. (2008). Sterol composition of black cumin (Nigella sativa L.) and Aleppo pine (Pinus halepensis Mill.) seeds. Journal of Food Lipids, 15(4), 465-476.
  • Bassil, N. M., & Bin-Jaliah, I. (2019). Exploring the effect of fenugreek seeds on metabolic disorders: A comprehensive review. Journal of Diabetes Research, 2019, 1-14.
  • Amagase, H., & Petesch, B. L. (2009). Moringa oleifera: A review of the medical evidence for its nutritional, therapeutic, and prophylactic properties. Part 1. Trees for Life Journal, 5(12), 1-15.

  • Barriuso, B., Pereira, S., & de Oliveira, J. M. (2019). Mustard (Brassica spp.) seeds and sprouts: A review of their phytochemical composition, nutritional value, food applications, and potential health benefits. Food Chemistry, 278, 734-772.

 

 

Disclaimer

The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.

 

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