Ginger Pickle – Kerala Inji Achar
Finest ginger is used for the production of Inji achar.
Ginger, salt, chilli powder, mustard, asafoetida, vinegar, fenugreek and turmeric powder.
6 in stock
Speciality of Ginger Pickle:
Extremely small quantity of vinegar is used in the process of making the pickle and no artificial additives are used while processing ginger 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 Ginger Pickle (Inji Achar):
- Ginger is excellent digestion simulator.
- Helps to lower blood pressure.
- Ginger helps in reducing inflammation.
- Ginger is an anti-bacterial.
- Ginger is excellent at helping break phlegm.
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.