This delicious pickle supports your digestion by increasing your Agni. Eat a few peppercorns and turmeric pieces with meals. 

Do you wonder what the green balls of goodness in the picture are? Here are some facts on the ingredients of this recipe. Fresh green peppercorns are the underripe corns of black pepper and have a much milder, fresh, and aromatic flavour than black pepper. As a consequence, you do not need to be afraid to bite into one! According to Ayurveda, fresh pepper has a sweet virya (post-digestive effect) which means it doesn’t have a strong heating action. Due to the peppercorns’ milder flavour, this is arecipe that can be enjoyed by all the doshas. Turmeric is renowned for its health benefits. It not only supports your immune system, joints and brain but also stimulates your digestion. Scientific research of recent years has shown that turmeric and black pepper work even better as a team. Piperine, the active ingredient in pepper, increases the bioavailability of curcumin – turmeric’s most potent active ingredient -by the tenfolds. It is good to keep this in mind when you are cooking: if it contains turmeric, make sure to add a tiny pinch of pepper.

Now onto the recipe! 

Frech Peppercorn and Turmeric Pickle – The Recipe

Ingredients: Fresh Turmeric Roots, Fresh Green Pepper Stalks, Lemon Juice, Salt, Water

Wash and soak turmeric roots and peppercorns for few hours. Then peel or scrape the skin of the fresh turmeric root and cut into small pieces. Marinate the peeled turmeric with salt and lemon juice and peppercorns.

After a day or two, it is ready to eat and store. Put everything into a jar and fill with more lemon juice and boiled water (about half water, half lemon juice) and make sure all ingredients are covered by the lemon and water mix. The pickle will keep up to a month in the fridge.