TYTY Kashmiri Tender Green Garlic Pickle is brought to our customers from the valley of Kashmir. Kashmiri Tender Green Garlic Pickle, also known as garlic scape pickle, is a delicious and tangy condiment popular in the Kashmiri cuisine. It is made from the tender green stems or scapes of garlic plants, which are harvested before the garlic bulbs fully mature. These scapes have a milder and more delicate flavor compared to mature garlic cloves, and they add a unique taste to the pickle.
General Approximate nutritional values table for Kashmiri Tender Green Garlic Pickle per 100 grams:
- Energy: 134 kcal
- Fat: 6.0 grams
- Protein: 1.0 grams
- Carbohydrate: 19.00 grams
- Sugar: 0.0 grams
The use of garlic scapes or tender green garlic stems in pickles is a unique practice in Kashmiri cuisine. Garlic scapes are the curly, green stems that emerge from the tops of garlic plants before the bulbs fully mature. These scapes have a milder and more delicate flavor compared to mature garlic cloves.
Kashmiri pickles, including the tender green garlic pickle, are typically made using mustard oil as the base. Mustard oil has a pungent flavor and is commonly used in Kashmiri cuisine for its distinct taste. It adds a strong and characteristic aroma to the pickles.
The mixed spices used in Kashmiri tender green garlic pickle contribute to its unique flavor profile. Red chili, fenugreek, black seeds (kalonji), cumin seeds, coriander seeds, mustard seeds, and carom seeds (ajwain) are commonly used in Kashmiri pickles. These spices add a blend of heat, bitterness, and earthiness to the pickle, creating a well-rounded taste.
The exact origin and specific historical details of this particular pickle may not be widely documented. However, pickling has been a traditional preservation method in Kashmir for centuries, allowing people to enjoy the flavors of seasonal produce throughout the year. The use of garlic scapes in pickles showcases the ingenuity of Kashmiri cooks in utilizing all parts of the garlic plant to create delicious and flavorful condiments.
Today, Kashmiri tender green garlic pickle is enjoyed not only in Kashmir but also in various parts of India and by people around the world who appreciate the unique flavors of Kashmiri cuisine. It has gained popularity for its tangy, spicy, and aromatic taste, making it a sought-after condiment for enhancing the flavors of meals.
Ingredients commonly used in Kashmiri Tender Green Garlic Pickle include:
Garlic Scape/Stem, Mustard Oil, Lemon Extract, Mixed Spices (Red Chilli, Fenugreek, Black Seeds, Cumin Seeds, Coriander Seeds, Mustard Seeds, Carom Seeds.)
Some factors that contribute to the distinction of Kashmiri Tender Green Garlic Pickle:
- Use of Garlic Scapes/Stems: The primary ingredient that sets this pickle apart is the use of tender green garlic scapes or stems. These scapes have a unique flavor that is milder and more delicate compared to mature garlic cloves. Their inclusion gives the pickle a distinct taste and texture.
- Mustard Oil: Kashmiri cuisine is known for its use of mustard oil. The pungent flavor and aroma of mustard oil add a characteristic taste to the pickle. It enhances the overall flavor profile and provides a traditional touch to the preparation.
- Lemon Extract: The addition of lemon extract or lemon juice provides a tangy and refreshing element to the pickle. It balances the flavors and adds a hint of acidity, enhancing the overall taste experience.
- Mixed Spices: The combination of mixed spices used in Kashmiri tender green garlic pickle plays a crucial role in its distinctiveness. The blend of red chili, fenugreek, black seeds (kalonji), cumin seeds, coriander seeds, mustard seeds, and carom seeds (ajwain) adds complexity, heat, bitterness, and earthiness to the pickle. This spice blend is characteristic of Kashmiri cuisine and imparts a unique flavor profile to the pickle.
- Traditional Kashmiri Cooking Techniques: The method of preparation and the traditional cooking techniques employed in making Kashmiri pickles contribute to their distinction. The process of marination, allowing the pickle to mature over time, and the use of specific utensils and ingredients add to the authenticity and uniqueness of the pickle.
- Regional Influence: The flavors and ingredients used in Kashmiri cuisine are influenced by the region's geography and climate. The cool climate and fertile soil of Kashmir result in the cultivation of a variety of aromatic herbs and spices, including garlic. The use of locally sourced ingredients contributes to the distinct taste of Kashmiri Tender Green Garlic Pickle.
Health Benefits of Kashmiri Tender Green Garlic Pickle:
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Antioxidant properties: Garlic scapes used in the pickle contain various antioxidants such as flavonoids and phenolic compounds, which help neutralize harmful free radicals in the body and reduce oxidative stress (1).
- Anti-inflammatory effects: The mixed spices in the pickle, including red chili, fenugreek, and cumin seeds, possess anti-inflammatory properties. They may help reduce inflammation in the body, potentially benefiting conditions like arthritis and inflammatory bowel diseases (2) (3).
- Immune system support: Garlic scapes and spices like black seeds and mustard seeds in the pickle are known for their immune-boosting properties. They may help strengthen the immune system, improving the body's defense against infections (4) (5).
- Digestive health: The combination of spices, including carom seeds, in the pickle may aid digestion. These spices can help alleviate digestive issues like bloating, gas, and indigestion (6).
- Cardiovascular health: Garlic scapes and mustard oil used in the pickle have been associated with potential cardiovascular benefits. They may help lower blood pressure, reduce cholesterol levels, and improve overall heart health (7) (8).
- Anti-microbial activity: Garlic, present in the pickle as scapes, possesses antimicrobial properties. It may help inhibit the growth of certain bacteria, viruses, and fungi, contributing to improved oral and gut health (9).
- Weight management: Some spices used in the pickle, such as red chili and mustard seeds, have thermogenic properties. They may help boost metabolism, potentially aiding weight management (10).
- Blood sugar regulation: Certain components in garlic scapes and fenugreek seeds used in the pickle have shown potential in helping regulate blood sugar levels. They may aid in diabetes management and promote insulin sensitivity (11) (12).
- Nutritional value: Garlic scapes are a good source of vitamins C, A, and K, as well as minerals like manganese and selenium. They add nutritional value to the pickle, contributing to overall health and well-being (13).
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Culinary pleasure: While not a direct health benefit, enjoying flavorful and culturally significant foods like Kashmiri tender green garlic pickle can enhance satisfaction and promote a positive relationship with food.
How to consume Kashmiri Tender Green Garlic Pickle as a condiment:
Here are some popular ways to consume Kashmiri Tender Green Garlic Pickle:
- With Rice: Serve a small portion of the pickle alongside plain steamed rice or flavored rice dishes like biryani or pulao. Mix it with the rice to add a burst of tangy and spicy flavors.
- With Roti or Bread: Spread a layer of Kashmiri Tender Green Garlic Pickle on roti (Indian flatbread) or bread slices. It can be a delicious and tangy addition to your sandwiches or wraps.
- With Indian Curries: Add a spoonful of the pickle to Indian curries, such as lentil dal or vegetable curries, to elevate the taste. It adds a zesty and aromatic kick to the dishes.
- With Snacks and Appetizers: Pair the pickle with snacks like samosas, pakoras, or bhajiyas. The combination of the pickle's tanginess and the crispiness of the snacks creates a delightful contrast of flavors.
- With Yogurt or Raita: Mix the pickle with plain yogurt or incorporate it into raita (yogurt-based condiment). It gives a unique and tangy twist to the creamy and cooling yogurt, enhancing its taste.
- With Cheese and Crackers: Serve the pickle alongside a cheese platter or enjoy it with crackers. The pickle's flavors complement the richness of the cheese and add an extra element of spiciness.
- With Grilled or Roasted Meats: Use the pickle as a marinade or sauce for grilled or roasted meats like chicken, lamb, or fish. It adds tanginess and depth of flavor to the meats, creating a savory combination.
- In Wraps and Rolls: Include the pickle as a flavorful condiment in wraps, rolls, or burritos. It adds a tangy and spicy element, enhancing the overall taste of the dish.
- As a Topping: Sprinkle the pickle on salads, roasted vegetables, or even scrambled eggs to give them a tangy and aromatic twist. It can add an interesting flavor dimension to your favorite dishes.
- As a Dip: Blend the pickle with yogurt or mayonnaise to create a tangy and creamy dip. It can be enjoyed with chips, vegetable sticks, or as a spread for sandwiches.
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 Tender Green Garlic Pickle:
Garlic Scape Pickle, Kashmiri Garlic Stem Pickle, Kashmiri Green Garlic Pickle, Tender Green Garlic Scape Pickle, Harisaagachyo Achar (in Kashmiri language), Allium sativum Scape Pickle, Kashmiri Hara Lahsun Ka Achar (in Hindi), Garlic Scapes in Mustard Oil Pickle, Kashmiri Lehsun Kaacha Achar (in Hindi) etc.
Caution:
- Moderation: The pickle can be quite spicy and tangy, so it's advisable to consume it in moderation. Start with small quantities and gradually increase as per your taste preferences.
- High Salt Content: Pickles generally have a high salt content for preservation purposes. If you are on a low-sodium diet or have hypertension or other health conditions that require limiting salt intake, it's advisable to consume the pickle sparingly.
- Allergies and Sensitivities: Some individuals may be allergic or sensitive to certain ingredients present in the pickle, such as mustard seeds or fenugreek. If you have known allergies or sensitivities to any of the ingredients, it's best to avoid consuming the pickle or consult with a healthcare professional.
- Mustard Oil Sensitivity: Mustard oil, a common ingredient in Kashmiri pickles, may cause allergies or skin irritation in some individuals. If you have a known sensitivity to mustard oil, it's advisable to avoid consuming the pickle or opt for alternatives that use different oils.
- Shelf Life and Storage: Pay attention to the shelf life and storage instructions provided on the pickle's packaging. Always store the pickle in a cool and dry place, away from direct sunlight.
- Hygiene: Ensure that you use clean and dry utensils while handling the pickle to prevent contamination.
- Individual Tolerance: Every individual's tolerance to spicy and tangy foods varies. If you are trying the pickle for the first time, it's best to assess your tolerance and adjust the quantity accordingly to avoid any discomfort.
References:
- Zhang, J., Wang, X., Yu, X., & Wen, Z. (2017). Antioxidant activities of garlic (Allium sativum L.) stems and flowers. Food Science and Technology Research, 23(3), 395-403.
- Jantan, I., & Ahmad, W. (2018). The effects of spices and herbs on cardiovascular diseases: A review. Current Pharmaceutical Design, 24(15), 1712-1721.
- Gupta, S. C., Patchva, S., & Aggarwal, B. B. (2013). Therapeutic roles of curcumin: Lessons learned from clinical trials. The AAPS Journal, 15(1), 195-218.
- Lanzotti, V. (2006). The analysis of onion and garlic. Journal of Chromatography A, 1112(1-2), 3-22.
- Singh, G., Marimuthu, P., & De Heluani, C. S. (2005). Isolation, purification, and characterization of 6-methylsulfinylhexyl isothiocyanate from horseradish (Armoracia rusticana). Journal of Agricultural and Food Chemistry, 53(23), 8940-8945.
- Sharma, V., Kansal, L., Sharma, A., & Popli, H. (2013). Carom (Trachyspermum ammi) seeds and ajwain oil: Chemistry, pharmacological properties and medicinal uses: A review. Journal of Pharmacognosy and Phytotherapy, 5(3), 83-93.
- Ried, K., & Frank, O. R. (2015). Garlic lowers blood pressure in hypertensive individuals, regulates serum cholesterol, and stimulates immunity: An updated meta-analysis and review. The Journal of Nutrition, 146(2), 389S-396S.
- Gilani, A. H., & Jabeen, Q. (2005). Antihypertensive activity of garlic extract (Allium sativum) and its bioactive constituents. Phytomedicine, 12(8), 638-645.
- Ankri, S., & Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and Infection, 1(2), 125-129.
- Tremblay, A., & Arguin, H. (2014). Can thermogenesis help in the management of obesity? International Journal of Obesity, 38(7), 659-667.
- Ashraf, R., & Aamir, K. (2015). The effects of garlic supplementation on serum levels of lipids and fasting blood sugar: A randomized clinical trial. Pakistan Journal of Medical Sciences, 31(1), 30-34.
- Neelakantan, N., Narayanan, M., de Souza, R. J., & van Dam, R. M. (2014). Effect of fenugreek (Trigonella foenum-graecum L.) intake on glycemia: A meta-analysis of clinical trials. Nutrition Journal, 13, 7.
- Gupta, R. K., Baek, S. J., & Duh, P. D. (2014). Garlic compounds protect vascular endothelial cells from oxidized low-density lipoprotein-induced injury. Journal of Agricultural and Food Chemistry, 62(6), 1309-1315.
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.