Savory taste of plum and berries, know its advantages and disadvantages
[ad_1]
There would hardly be anyone in our country, who has not heard the story of Shabri’s berries in Ramkatha. Vanvasini Shabri had made sure by tasting herself that the fruits dedicated to Aaradhya are sweet. Interestingly, jujube is included in the list of wild fruits only. It is also dear to Aughad Mahadev Shiva and on the occasion of Shivratri, berries suddenly appear everywhere. In English it is named as Jujube Berry and Indian Plum. Somewhere it is also identified with sugar palm. In Bengal, cooler pickle is made from ber. Not only big sweet juicy berries, there are no less lovers of small berries and shrubs. Pointed thorns are deployed to protect them. Remember that song – ‘Don’t pluck the berries of my berries! A thorn will prick you!’ All these things have been roaming in our mind here because the colorful indigenous and foreign berries have been tempting us by appearing in different avatars.
Blueberries, blackberries and strawberries are the lifeblood of the cheesecakes being made in the bakery shops. The foundation of unique flavors of ice cream and gelato is also based on the foundation of these berries. Strawberries were cultivated in hill stations from the time of British Raj. The only time to eat fresh strawberries with thick cream is when the famous Wimbledon tennis tournament is held in England. The other two berries are new imports. Bunch and saffron vendors in Kashmir also provide local Sukhai blue berries and black berries. Lehberry found in Ladakh, which is also known as seabuckthorn berry, is considered exceptionally beneficial for health. The taste of this berry is very sour.
Sour berries are widely used in our country for making pickles. Pickles made of gooseberry, lasauda, gunda are less visible than mango, chili, lemon, but with the growing interest in the berries of the new generation, they are also being reborn.
The fact is that in every part of the country some or the other berry has been an integral part of the local cuisine. Kair-Sangri in Rajasthan is an example of this, where dry berries have been removing the lack of fresh vegetables. In the hilly state of Uttarakhand, the berry named Kajal is considered paramount, whose glorification resonates in folk songs – ‘Bedu pako jara masa ho, narain kasal pakar champ meri chaila!’ Black purple juicy kajal grows in the forests for a short time only and is collected from there and taken to the market. This and yellow sweet Hisalu cannot be dried, that’s why they are rare. The taste of Kafal is somewhat like Phalsa.
Mulberry is called Mulberry in English and its season is also very short. Its jam can be made like Rasbhari (Raspberry/Gooseberry). So relatively more people are familiar with it. There is no need to keep an eye on expensive imports to take advantage of the delicious benefits of including berries in your diet in the form of fresh or marmalade-pickles.
[ad_2]
Source link
