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 INTRODUCTION Gunda Pickle is one peculiar and sour delicacy that finds a place in almost every Indian household. Known for its usual flavor and several health benefits, the Gunda Pickle is steeped in history and cultural heritage. The article dwells on everything you need to know about Gunda Pickle, from botanical background to its culinary uses and health benefits. UNDERSTANDING GUNDA What properly is Gunda? Gunda is a small, green fruit used mostly  for pickling. This fruit tastes quite mildly sour and is very slimy, so it makes good pickles by soaking up all of the spices. Botanical Profile Scientific Name Gunda's scientific name is Cordia dichotoma. Family and Genus Gunda belongs to the family Boraginaceae, which includes other well-known plants like borage and forget-me-nots. Varieties of Gunda Indian Cherry It is used predominantly in most of the Indian cuisines, with some Medicinal Properties attached to its use.                 ...

 Introduction Amba Haldi is a special, aromatic, and flavor-filled ingredient that finds a myriad of uses across many cuisines. It has were found a special place both in traditional medicine practices and pertaining to many cultures. This article goes deep into an exploration of how Amba Haldi began, its health uses, culinary applications, and even guidelines and tips on how to grow it at home. Understanding Amba Haldi Properly what is Amba Haldi? It belongs to the turmeric family but is honestly a confused plant with ginger. It is widely used due to the similarity in the taste and appearance between the two. Amba Haldi is almost similar in its color properties but a bit different in taste compared to ginger. In taste, it is a combination of ginger spiciness with the turmeric earthy aroma. Botanical Profile Scientific Name Mango ginger is known  Curcuma Amada, while the regular turmeric is provided to  Curcuma Longa. Family and Genus Both belong to the same Zingiberaceae ...

  Introduction to Mango Kesar Murabba Origins and History Ripe mangoes and saffron are combined to make the traditional Indian sweet preserve known mango kesar murabba. The art of murabba making has been around for a few century and is deeply ingrained in Indian cuisine culture. This treat was originally made so that the flavours of mangoes may be interested in all the off-season. It at first in the northern regions of India, specifically in Punjab and Uttar Pradesh. Why It's Special What makes Mango Kesar Murabba special is the odd combination of mangoes and saffron. Mangoes, commonly known the 'king of fruits,' provide their inborn sweetness and tartness to the murabba. Saffron is famous for its essence and flavor that smacks slightly of earth; it enhances the murabba with its differentiating golden color and luxury value. Ingredients for Mango Kesar Murabba Main Ingredients Ripe Mangoes: Juicy and sweet mangoes should be used for the preparation. Saffron: A very little i...

 Introduction to Rajasthani Ker Pickle Immerse yourself in relics of the royal Rajasthani culture with a bite of the Rajasthani Ker Pickle—an accompaniment that has etched its flavor in every Rajasthani relishing it. Wouldn't it be an accommodation of tanginess with spice and a tad bit of sweetness that would, in a true sense, define the uniqueness of this pickle? The pickle is unique because of a variety of bold flavors and exclusive ingredients it is made up of, thus identifying the food culture of this culture. What is Ker? Ker Berries Description Ker berries are small, round and more often than not dried fruits which are cultivated in India's arid parts, majorly Rajasthan. These are picked from the Capparis Decidua plant, which is even termed the ker tree. Since they have a tangy flavor, they are good for pickles; their natural zest moves smoothly in combination with a number of spices that are laced up in pickles. Geographic and Environmental Factors Base of Ker Pickle Ker...