TYTY Kashmiri Mushroom Pickle –Yakhni Style is brought to our customers from the valley of Kashmir. This Pickle made in Yakhni Style is a delightful and flavorful dish from the Kashmiri cuisine that combines the earthy flavors of mushrooms with the aromatic spices of yakhni, a traditional Kashmiri broth.
General Approximate nutritional values table for Kashmiri Mushroom Pickle –Yakhni Style per 100 grams:
- Energy: 133.7 kcal
- Fat: 6.0 grams
- Protein: 2.60 grams
- Carbohydrate: 17.33 grams
- Sugar: 0.0 grams
The use of mushrooms in Kashmiri cuisine can be attributed to the region's abundant forests and meadows that are home to a variety of edible mushrooms. Mushrooms have long been foraged and incorporated into Kashmiri dishes, including pickles, to enhance their flavors and nutritional value.
Yakhni, on the other hand, refers to a traditional Kashmiri cooking technique involving the use of aromatic spices, usually in a yogurt-based broth. However, in the case of Kashmiri Mushroom Pickle - Yakhni Style, the recipe deviates from the traditional use of yogurt and instead includes ingredients like lemon extract, soya sauce, and a blend of mixed spices to create a unique flavor profile.
The exact origin and historical documentation specific to Kashmiri Mushroom Pickle - Yakhni Style may not be widely available. However, it can be understood that the pickle's development is a result of the region's culinary evolution and the adaptation of traditional techniques and ingredients to suit local preferences and availability.
Over time, the combination of mushrooms, mustard oil, lemon extract, soya sauce, and the mixed spice blend including turmeric, fenugreek, black seeds, cumin seeds, coriander seeds, mustard seeds, and carom seeds has become a popular variation of pickle in Kashmiri cuisine. The pickle's tangy, spicy, and aromatic flavors make it a beloved condiment that adds a unique touch to meals and reflects the culinary traditions of the Kashmiri region.
While the precise historical origins may not be documented, the evolution and popularity of Kashmiri Mushroom Pickle - Yakhni Style speak to its significance as a cherished part of Kashmiri culinary heritage and its ability to delight taste buds with its distinctive flavors.
Ingredients commonly used in Kashmiri Mushroom Pickle –Yakhni Style include:
Mushroom, Mustard oil, Lemon Extract, Soya Sauce, Mixed Spices (Turmeric, Fenugreek, Black Seeds, Cumin Seeds, Coriander Seeds, Mustard Seeds, Carom Seeds)
Some factors that contribute to the distinction of Kashmiri Mushroom Pickle –Yakhni Style:
- Unique spice blend: The combination of spices used in this pickle, including turmeric, fenugreek, black seeds, cumin seeds, coriander seeds, mustard seeds, and carom seeds, creates a distinct flavor profile that is characteristic of Kashmiri cuisine. These spices lend their aromatic and earthy notes to the pickle, enhancing its taste.
- Absence of yogurt: Unlike traditional yakhni-style dishes that incorporate yogurt, this particular pickle recipe does not use real yogurt. However, the other ingredients such as lemon extract and soya sauce contribute to the desired flavors and tanginess, providing a unique twist to the traditional yakhni style.
- Use of mustard oil: Kashmiri cuisine is known for its use of mustard oil, which imparts a pungent and slightly bitter taste. The mustard oil used in this pickle adds depth and richness to the overall flavor profile, further distinguishing it from other varieties of mushroom pickles.
By combining these factors—such as the unique spice blend, the absence of real yogurt, and the use of mustard oil—the TYTY Kashmiri Mushroom Pickle - Yakhni Style offers a distinctive taste experience that sets it apart from other mushroom pickles and showcases the flavors and culinary traditions of the Kashmiri region.
Health Benefits of Kashmiri Mushroom Pickle –Yakhni Style:
- Antioxidant Properties: Mushrooms contain various antioxidants that help neutralize harmful free radicals in the body, reducing oxidative stress and promoting overall health. (1)
- Anti-inflammatory Effects: Turmeric, one of the mixed spices used, possesses potent anti-inflammatory properties that may help reduce inflammation in the body, potentially benefiting conditions like arthritis and inflammatory bowel disease. (2)
- Digestive Health: The combination of spices, including cumin seeds and carom seeds, in the pickle can aid digestion by stimulating enzyme production, promoting better nutrient absorption, and relieving digestive discomfort. (3)
- Immune Boosting: Mushrooms are rich in beta-glucans, which have immune-enhancing properties. Consuming mushrooms may help support a healthy immune system. (4)
- Cardiovascular Support: Mustard oil used in the pickle contains omega-3 fatty acids and monounsaturated fats that have been linked to improved heart health, such as reducing bad cholesterol levels and supporting healthy blood pressure. (5)
- Weight Management: Mushrooms are low in calories and high in fiber, making them a good addition to a weight management plan. High-fiber foods like mushrooms can help promote feelings of fullness and reduce calorie intake. (6)
- Anticancer Potential: Certain compounds present in mushrooms, such as polysaccharides and phenols, exhibit anticancer properties and may have the potential to inhibit the growth of cancer cells. (7)
- Bone Health: The mixed spices used in the pickle, including fenugreek and turmeric, have been associated with improved bone health due to their potential anti-inflammatory and antioxidant effects. (8)
- Rich in Essential Nutrients: Mushrooms are a good source of various nutrients, including B-vitamins, vitamin D, selenium, and potassium, which play essential roles in maintaining overall health and well-being. (9)
- Mood and Cognitive Function: Mushrooms contain certain compounds that may support brain health, potentially improving mood, cognition, and memory. (10)
How to consume Kashmiri Mushroom Pickle –Yakhni Style as a condiment:
Kashmiri Mushroom Pickle - Yakhni Style can be enjoyed as a condiment in various ways to add a tangy and flavorful twist to your meals.
Here are some popular ways to consume Kashmiri Mushroom Pickle –Yakhni Style:
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With Rice: Serve a spoonful of Kashmiri Mushroom Pickle - Yakhni Style alongside a bowl of steamed rice or biryani. The pickle's tanginess and spiciness complement the mildness of the rice, enhancing the overall taste.
- With Roti or Naan: Pair the pickle with Indian bread like roti or naan. Spread a generous amount of the pickle on the bread for a burst of flavors that perfectly complements the bread's texture.
- In Wraps and Sandwiches: Use the Kashmiri Mushroom Pickle as a zesty and flavorful filling in wraps or sandwiches. It adds a punch of taste and a unique twist to your regular sandwiches.
- As a Topping: Sprinkle the pickle on salads, chaats, or even pizza for an added burst of tanginess and spiciness. It can elevate the flavors and make your dish more exciting.
- With Snacks: Enjoy the pickle as a condiment with your favorite snacks like samosas, pakoras, or kebabs. It serves as a delicious accompaniment that enhances the overall snacking experience.
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In Dips and Sauces: Mix the Kashmiri Mushroom Pickle with yogurt or mayonnaise to create flavorful dips and sauces. It can be a great addition to your party platters or as a dip for chips and vegetable sticks.
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 Mushroom Pickle –Yakhni Style:
Kashmiri Dhingri Achar - Yakhni Style, Yakhni Mushroom Pickle, Kashmiri Mushroom Yakhni Pickle, Kashmiri Mushroom Achar - Yakhni Style, Yakhni Style Mushroom Pickle, Kashmiri Mushroom Chutney - Yakhni Style, Kashmiri Yakhni Mushroom Relish, Yakhni Spiced Mushroom Pickle, Kashmiri Style Spicy Mushroom Pickle, Hindi: Kashmiri Khumb Achar - Yakhni Style, Bengali: Kashmiri Mashroom Achar - Yakhni Style, Tamil: Kashmiri Kalaan Achar - Yakhni Style, Telugu: Kashmiri Guddu Dumpa Uragaya - Yakhni Style, Kannada: Kashmiri Anabe Sasive - Yakhni Style, Malayalam: Kashmiri Masharoom Achar - Yakhni Style, Gujarati: Kashmiri Masharum Athanu - Yakhni Style, Marathi: Kashmiri Mushroom Lonche - Yakhni Style, Punjabi: Kashmiri Khumb Achaar - Yakhni Style etc.
Caution:
- Allergies: If you have known allergies to any of the ingredients used in the pickle, such as mushrooms or mustard oil, it is advisable to avoid consuming it or consult with a healthcare professional before doing so.
- Spiciness: Kashmiri cuisine is known for its bold and spicy flavors. If you have a sensitive palate or are not accustomed to spicy foods, be mindful of the spice levels in the pickle. Start with small amounts and gradually increase according to your tolerance.
- Sodium Content: Some of the ingredients used in the pickle, like soya sauce, may contribute to the sodium content. If you are on a low-sodium diet or have specific dietary restrictions, it's important to consider the sodium levels in the pickle and consume it in moderation.
- Storage: Store the pickle in a cool, dry place or refrigerate it to maintain its freshness and prevent spoilage.
References:
- Xu, T. et al. (2016). Antioxidant activities of different fractions of polysaccharide conjugates from Pleurotus eryngii and its effect on antioxidant enzymes in mice. International Journal of Biological Macromolecules, 91, 509-516.
- Aggarwal, B.B. et al. (2013). Curcumin: The Indian solid gold. Advances in Experimental Medicine and Biology, 769, 75-87.
- Alam, M.A. et al. (2018). Traditional and medicinal uses of Carum carvi: A review. Journal of Medicinal Plants Studies, 6(1), 14-21.
- Wasser, S.P. (2017). Medicinal mushroom science: Current perspectives, advances, evidences, and challenges. Biomedicine & Pharmacotherapy, 95, 1523-1529.
- Wang, Y. et al. (2018). Health benefits and potential mechanisms of edible mushrooms in cardiovascular health. Clinical and Experimental Pharmacology and Physiology, 45(8), 839-847.
- Lattimer, J.M. & Haub, M.D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2(12), 1266-1289.
- Borchers, A.T. et al. (2008). Mushrooms, tumors, and immunity: An update. Experimental Biology and Medicine, 233(12), 1306-1316.
- Shakibaei, M. et al. (2017). Chemical compounds and their effect on bone: A review. Inflammation & Allergy-Drug Targets, 16(2), 69-93.
- Roupas, P. et al. (2017). Mushrooms and selenium: Bioavailability and bioaccessibility. Food Chemistry, 233, 406-415.
- Levy, A. et al. (2018). Edible mushrooms: Improving human health and promoting quality life. International Journal of Microbiology, 2018, 1-14.
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.