Bitter Gourd Pickle – Kerala Pavakka Achar
Bitter Gourd, Gingelly oil, salt, chilli powder, mustard, asafoetida, vinegar, fenugreek and turmeric powder.
6 in stock
Speciality of Bitter Gourd Pickle:
Extremely small quantity of vinegar is used in the process of making the pickle and no artificial additives are used while processing bitter gourd pickle.
All the recipes are prepared using traditional methods.
Pickles that encourage natural fermentation enable build-up of lactobacillus which keeps other dangerous bacteria away. Such pickles are therefore considered to be a good source of probiotics and vitamin K2. It also has a shelf life of more than a year; provided basic hygiene is maintained while using the pickle.
Health Benefits of Pavakka Achar (Karela Pickle):
- Bitter gourd helps in easing digestion.
- Bitter gourd acts as a blood purifier.
- Because of polypeptide-p and charantin blood sugar levels will lower drastically.
They are also considered to be a good source of essential minerals, vitamins, useful bacteria and other essential acids that aid in the smooth functioning of the gastrointestinal tract. However, modern day pickles are a store house of high salts, artificial acids and other harmful chemicals that disturb the gastrointestinal balance.
Pickles are all in tight consistency unlike store brought ones which have high vinegar, MSG (mono sodium glutamate / ajinomoto), sulphites like potassium metabisulphate, sulfur dioxide, sodium benzoate and many other chemicals and cheap adulterants to bulk up and increased shelf life.