Not Sylvia’s Bell Jar But A Jar Ferments Taste And Food Culture
Pickle is a food prepared by binding both the taste and nutrition of seasonal fruits through
fermentation agents such as vinegar, oil, etc. This food is quite popular in different Asian
countries depending on the preservation method, and is also common in countries like
Europe and America. Only the taste and smell differ. What is achar or chutney in
Bangladesh, India, Nepal and Sri Lanka, is Kimchi in Korea, Achat or mixed fruit pickles in
Thailand, Tsukemono or Umeboshi in Japan. Moreover, it is also prepared in the form of jelly
or jam depending on the region of countries like Europe or America.
Every dish requires the right amount of ingredients, the right cooking method and time, so
according to that calculation and method, every dish has its own variety in every region and
environment. In ancient times, due to the lack of refrigerators, salt, oil, vinegar or sugar were
used to preserve food, which not only preserved the food but also added a different taste to
the food. Basically, if we take the example of Mesopotamian civilization, it can be seen that
they used to preserve cucumbers with salt. The unique taste of salt and cucumber would mix
together and create a different new taste. Moreover, in the scriptures of the Indian
subcontinent, the practice of preserving in mustard oil and spices can be seen in Indian food
culture and Ayurveda. Although there are slight differences between the methods of making
and preserving pickles in the past and the present day, pickles have added variety and new
dimensions to the food culture due to the method of making and maintaining the quality of
the food.
Pickle’s In Bangladesh
If we look at the tradition of making pickles in the context of Bangladesh, it will be seen that
almost every household in Bangladesh has a tradition of making and preserving pickles and
eating them throughout the year. Although pickles made from seasonal fruits such as
Mango, Elephant Apple or Chalta, Plum, Olive, Tamarind etc. are quite common. Nowadays,
as a fusion, pickles made from meat, vegetables, chili, etc. are also being renowned. Since
the method of making pickles is very traditional and simple, it is possible to make pickles of
different things using the same method and preserve them throughout the year to enjoy their
taste.
Process Theory
To make any fruit pickle, the fruit is basically washed, cut into equal sizes and dried in the
sun. In this case, salt or turmeric can be applied and dried in the sun so that the water inside
the fruit dries out. The next step is cooking. The most important ingredients for the taste and
aroma of the pickle are Panchphoran or Five Mixed Spices and Dry Chili. Panchphoran is
basically a combination of five different types of dried spices or seeds. It contains
Fenugreek, Black cumin, Sesame, Fennel and Mustard. First, mustard oil is heated in
sufficient quantity and panchphoran is fried in it for some time and the cut and dried fruits are
fried in the oil. In some cases, garlic can also be added with it. This adds a different taste and pungency to the pickle. When the fruit is almost cooked, it should be fried with mustard
powder and Panchphoran powder for some time and vinegar should be added. Later, to add
a sweet flavor, add molasses or sugar and cook for a sufficient amount of time to make a
sweet-sour fruit pickle.
It is possible to prepare vegetable or meat pickles by following the same method, but in the
case of meat pickles, the meat is basically boiled in spices and then fried in oil to dry the
water inside the meat. Then, according to the method of making pickles, the fried meat is
cooked in oil and panchforan, but in this case, it is better not to use jaggery or sugar. Meat
pickles are usually sour and spicy in taste.
However, there is some difference in the method of making meat pickles in the Chittagong
Hill Tracts of Bangladesh. They use bamboo shoots, fermented rice water and a lot of chili in
the pickles.
The pickles are usually made and stored in glass jars. Sometimes the prepared pickles are
dried in the sun. This way the quality of the pickle remains good and it can be stored for a
long time.
What’s In Pickle?
Pickles are a very ancient and delicious food item cherished in the food industry. This food
can be enjoyed before, after and can be mixed meal as well as. The nutritional value of
pickles is also not low. Vitamin C and A stored in seasonal fruits meet the body’s vitamin
needs, and the antioxidants stored in spices help prevent cell damage in the body. Also,
eating pickles increases the amount of saliva in the mouth, which helps in producing
digestive juices and also increases appetite. The beneficial bacteria present in pickles due to
the fermentation process are very important for the stomach. Therefore, despite the cultural
heritage or regional variations, this food is also quite beneficial for the body. Even if
consumed in small quantities, it is appetizing and at the same time helps in digestion.
Why Mealbei?
So, although the methods of preparation and preservation vary, the importance of pickles
has not diminished from the past of culinary delights to the modern era. Rather, its form,
taste, smell and serving style have changed and expanded over time. May this cultural
continuity further enrich the culinary arts and always continue to represent the traditions of
each region. May pickles spread throughout the world by region through the expansion of its
business. With this hope, mealbei.com is working to make this initiative successful. It is
mealbei’s responsibility to bring the taste of Bangladesh’s pickles to different parts of the
world, and it is the responsibility of the customers to give the right judgment to this initiative
of mealbei, along with judging the taste, smell and quality of the pickles.
May our service add new flavors to your taste, and add new culture to your life.
By Oisheki Das Arthi