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There are many achaars that don't require exposure to sunlight. They work because of the following: - Salt - Acidity (especially when pickling green mangos or
by cwzwarich 8y ago
There are many achaars that don't require exposure to sunlight. They work because of the following:
- Salt
- Acidity (especially when pickling green mangos or lime, but also when using vinegar for other less sour things)
- Spices (there is some preservative effect from mustard seed, turmeric, fenugreek, chili, asafetida, etc.)
- Covering with oil to reduce exposure to oxygen
- vram22 8y agoYes, but in many cases, people still expose the jars (ceramic or glass) to sunlight, for some days or weeks. I remember older relatives in my family doing that on house terraces as a kid. My guess is that the sunlight sterilizes the contents (sunlight in many parts of India is strong, particularly in summer, being somewhat near the equator), and may even change the flavor by some reaction. So there is a combined preservative effect from the factors you listed, plus sunlight.
- Kalium 8y agoYou are correct, the UV component of sunlight is a pretty good disinfectant.