Tanu Bhatnagar
Before probiotics became pills, Indian kitchens fermented health in ceramic jars using sun, salt, and spices—simple, slow, and deeply effective.
Indian elders knew a settled stomach meant sharper focus, balanced mood, and stronger immunity—long before science caught up.
Rock salt, mustard oil, and native spices naturally ferment food into probiotic-rich support for digestion and disease resistance.
Mustard boosts bile, turmeric soothes inflammation, asafoetida calms gas—each spice in a pickle is functional, not just flavorful.
Red chilli opens sinuses, green chilli warms the gut, mango sparks appetite, mixed veg fuels fibre—each variant plays a digestive role.