Pickles & Health: A lot of transformation in the pickling methods after modernization has made the mankind to interpret pickles the bad way. 'Pickling' generally refers to preservation for long time use. It can be done with salt or sugar or oil. When completely natural and unadulterated ingredients are used for pickling, the health benefits are good
Cold-Packing: The relationship between the rate of processing and nutrition levels is huge. When the ingredients are heated and processed at high speed using modern machines, there is a greater loss in nutritive values. Our pickles are prepared by traditional method which involves only the soaking of fruits and spices in salt and oil for 21 days. No cooking is done to ensure that the nutrition levels are high
The Pepper Punch: Black Pepper (Piper nigrum), a spice endemic to the Indian sub-continent is well known since ancient times for its health benefits. When combined with the fruits while pickling, it helps to promote agility, improve digestion, boost immunity, balance kapha and flush toxins upon intake
Uniqueness: Spicing the pickle exclusively with black-pepper which imparts sattvic-nature and completely avoiding the commonly employed chilli-peppers which imparts rajasic-nature is the uniqueness of this pickle. Eco-friendly glass jars employed for storage contribute to the retention of nutrition levels for a longer time
Cold-Pressed Oils: Usage of un-adulterated, un-refined, cold-pressed oil obtained from sun-dried coconut copra in the pickle contributes to the retention of nutrition and aroma. It ensures guilt-free consumption of the pickle and adds up to various health benefits
Suggested Usage: Store in a cool, dry and hygienic place. Use a clean, dry spoon and do not retain it in container after use. Retain oil layer on the top of bottle until the pickle is fully consumed. Refrigerate after opening
Shelf Life: The pickle is good for 1 year from the date of packaging. Proper care should be taken to retain an oil layer on the top of the pickle as the preparation is done without artificial preservatives. Oil acts as the natural preservative and the pickle may contaminate earlier if the oil layer is not floating over the top of the pickle. If oil floating over the pickle is taken out for consumption, fresh cold-pressed coconut oil can be added to the pickle to ensure preservation. If the spoon used for serving contains moisture, then the shelf life of the pickle will definitely reduce. If there is any accidental usage of moist spoons, we suggest to consume the pickle within 1 or 2 days. The shelf life of the pickle depends solely upon the usage
Combinations: This south-indian delicacy goes well with cooked rice meals, especially curd-rice. It can also be relished with indian-tiffin, snacks or can be cooked by stuffing them in parathas
Nutrition facts per 100g (Approx.): Energy - 262cal; Fat - 2.5g; Carbohydrates - 55.9g; Protein - 0.6g; Sugar - 29.4g; Sodium - 5.5g
