Man is a sophisticated being and he is not satisfied by eating just wholesome and nutritive foods. He requires spicy adjuncts along with his food to make it palatable so that he can enjoy his meal. In this context pickles - an adequately spiced unfermented preparation – has gained importance in Indian menu and occupies a special place. Preservation of fruits and vegetables in the form of pickles is an old art and a variety of these products are made in Indian homes and consumed. However, the taste and method of preparation varied, though the basic principle of pickling i.e. curing prepared fruits and vegetables by salting, acidifying, addition of vinegar and/or by using oil, and in almost all cases mixing of spice powders of a varied composition
Central Silk Technological Research Institute (CSTRI)
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