Turmeric and ginger both are rhizomes that belong to the Zingiberaceae family that are rich in zingiberene compound. Zingiberene has anti-inflammatory, anti-oxidant, anti-microbial qualities and is rich in essential nutrients, etc. Both roots have a pungent flavour and are regular part of Indian cooking for their distinctive taste and numerous health benefits. The rhizomes are known in Ayurveda since ages for it medicinal, curative properties as it aids digestion, reduces blood pressure, etc.
We make our turmeric and ginger pickle with fresh roots as consuming them fresh is more nutritious, hence we pickle the roots to get the maximum benefits from the spices. We add some lemon juice and mustard seeds to ferment the roots along with some natural spices from our food forest Vivavan, the lemon juice makes the pickle yummy to taste as the pungent taste is absorbed well by the lemon juice and spices.
This pickle recipe we have picked from one of our family friend’s kitchen as we loved the idea of combination of pickled turmeric and ginger as eating either fresh is not easy on the palate and mostly avoided by most, this is a good way to absorb the goodness of both together.
Svaguna’s turmeric and ginger pickle is made from natural haldi and adrak cultivated on our natural food forest, Vivavan in Madhya Pradesh. We make the pickle in North Indian style with zero oil or vinegar and some Indian masalas are added for the taste.
It is rich in taste and health as most of the ingredients come from natural farms and there are no preservatives or flavours added.
One should refrigerate the pickle when one wants the souring process to stop as otherwise it will continue with fermenting process.