Description

Achaar refers to a wide range of South Asian fermented pickles produced using salt, spices, and natural fermentation.

Fermentation process

  • Fruits or vegetables mixed with salt and spices
  • Packed and fermented for weeks
  • Often sun-exposed during fermentation

Reported microbiology (examples)

  • LAB: Lactobacillus spp.

Functional relevance

  • Flavor development and preservation
  • High cultural and culinary importance

References

(To be added)