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Lifestyle Desk- In Indian kitchen, pickle is not only a thing that enhances the taste of food, but it is also considered an important part of our tradition, household knowledge and old preservation methods. Every house has its own special way of making pickles since the time of grandmothers. Among these traditional methods, there is a very special method – to smoke asafoetida in the pickle jar. Even today, in many homes, while preparing mango, lemon, chilli or mixed pickles, Asafoetida is smoked in the Barni. This is not only for the fragrance, but is also considered a home remedy to keep the pickle safe and tasty for a long time. Let us know the benefits of doing this.

Prevent pickles from spoiling

In ancient times, there were no refrigerators or modern preservatives, so people used natural methods to prevent pickles from spoiling. Asafoetida fumigation is also included in those home remedies.

Anti-bacterial and anti-fungal properties

Natural anti-bacterial and anti-fungal properties in asafoetida
are found, which reduce the possibility of mold or spoilage in the pickles. When asafoetida smoke is given in the barn, its effect reaches inside the barn and helps in keeping the environment clean.

Aids in digestion

According to experts, asafoetida is also considered beneficial for digestion. This is the reason why it has been used in Indian food for a long time. Use of asafoetida in pickle not only enhances the taste, but can also help in reducing problems like gas or indigestion that occur after eating it.

Removes barn moisture and odor

Apart from this, asafoetida smoke also works to remove moisture and slight odor present in the barn. Cleanliness and dryness are very important in making pickles, because even a little moisture can spoil the pickle. In such a situation, the smoke of asafoetida prepares the barani better for use.

Asafoetida smoke is given in this way

The method of smoking asafoetida is also very interesting. For this, usually a little asafoetida is put on hot coal or a small stove and then the smoke is filled in the empty pickle jar. The barni is kept covered for a few seconds so that the smoke spreads well inside. After this, pickles are filled in the same vessel. It is believed that this also gives a slight smoky aroma to the pickle, which makes its taste more special.