Pickles are an integral part of Indian food culture. Pickles have been made in India since ancient times. Also, according to the season of fruits and vegetables at that time, and by using the ingredients and other spices and oils in proper proportion, pickles were made which lasted throughout the year. Irrespective of the food tradition of any state, pickles are included in it. Even if there are many dishes in the plate, the taste of the food changes with a single pickle.

Pickle is called 'Pickle' in English language. The word and substance came into existence in Western countries in the fourteenth century. Vegetables and fruits were used to make it. Although it is true that as times changed, so has our food culture, it is equally true that pickles are still an important part of our food culture.

Pickles not only enhance the taste of food, but also provides nutrients to our body. From mango, lemon, amla to radish, carrot, flower, bitter gourd, any fruits or vegetables can be pickled. Some pickles are short-lived, while others last well throughout the year

As early as 2030 BC, Mesopotamia residents are mentioned in many ancient historical accounts as eating pickled cucumbers. It is said that at that time the people of North India took cucumber seeds to the Tigris Valley and thus cucumber cultivation started there.

The method of making pickles is mentioned in ancient Ayurveda and this method has a history of thousands of years. Pickle is used as a digestive and laxative. Moravala and Chyavanprash are also a type of medicinal pickle and are beneficial for health. The saliva that is released in the mouth after eating pickles helps in digestion.

Egyptian beauty Cleopatra was very fond of pickled cucumber, and famous philosopher Aristotle also described pickled cucumber and its health benefits in his writings. Throughout Asia, pickles are included in the food culture of almost every country, and region. In Korea, pickles have a history of three thousand years. The tradition of pickles in Korea came from China. Although the tradition is Chinese, Koreans have adapted it and modified it to suit their food culture.

In the 16th century Europe also began to preserve many foods by processing them. As a result tomato ketchup, various jams, jellies and marmalades came into existence. Vegetables and fruits were also pickled. Whether pickle is part of everyday meals, or made with vegetable or fruit made for a special occasion, there is no doubt that this dish is everyone's favorite and a food enhancer.

As our country India is an agricultural nation, many types of fruits, flowers, tubers and vegetables are available in abundance in our country, which greatly benefits the fruit processing industry export trade system of our country. The name of the person who invented pickles is not mentioned anywhere, but history mentions that the invention of pickles originated in the Tigris of the earlier United India.

Pickled cucumbers were made and after that the same process was used to preserve many such fruits and vegetables for a longer period of time. Since then, pickles have been widely used by world traders traveling along the Silk Road and by sea, and used in many wars.

Pickles are called by different names in different countries.

1) India – Achaar, 2) South Korea – Kimchi, 3) Germany – Sourkrant, 4) Finland – Herring, 5) Morocco – Lahmad Makid, 6) Japan – Kiyari Zuke, 7) Israel – Taurashi, 8) Sweden – Pickled Herring, 9) France – corny corn

Traditional and handmade pickles taste good and contain many minerals. It is useful when traveling, as it contains natural preservatives that aid in digestion. Pickles are an excellent source of vitamin K and E which helps in boosting immunity, helps in regulating blood pressure and heart rate. As it also contains iron, copper and calcium, the Jewish community recognized the importance of this substance and traded pickles on a very large scale throughout the world.

The Lingapurana, a Kannada text dated 1594 BC, describes 50 types of pickles. Pickles are mentioned in Manosola, Supashastra, Pakdarpan and scriptures. Pickles are mentioned in the Bible and other Western texts.

Most importantly, pickling is mentioned extensively in the history of the Marathas during the third battle of Panipat in Haryana. At that time, first of all, during the war, each other's grain stocks were destroyed. A few Marathas survived after the Battle of Panipat as they had to fight half-fed and are still known in Panipat as Gujjar Marathas. From then till today Gujjar Maratha community in Panipat started pickle business for livelihood. Mainly five-color pickle, seven-color pickle, Kairi (mango) pickle, chili pickle and lemon pickle were popular among them.

As Indians and as manufacturers and sellers of traditional handmade pickles, we feel proud that the business of exporting pickles from India to the world has grown tremendously.

We are are making around 40 types of pickles by technically sound and chemical free handmade method that has been adding taste to the food of the world including the Indian market.

With more than 25 years of chef experience, we make best quality pickles in different flavors of Maharashtra and the country using traditional and handmade techniques.

To make the best quality handmade pickles, we procure the best quality raw materials from farmers from all over the respective areas so that the flavor and taste of our pickles remain the same for years.

We are proud that Handmade Masale is a brand that has been instrumental in empowering women and providing them with a unique means of livelihood. Spices should be prepared by women, because of their love for cooking and passion for good taste. We provide employment to as many women as possible.

So next time you want authentic Spices that are tasty and handmade, ask for the Handmade Masale brand.