Debunking Mango Myths: The Ultimate Guide to Understanding the King of Fruits
Mangoes, often crowned as the ‘King of Fruits,’ are a tropical delight that many people eagerly await every summer. Their sweet and tangy flavor, combined with their juicy texture, makes them a favorite among fruit lovers. However, with popularity comes misconceptions. Let’s dive deep into the world of mangoes and debunk some of the most common myths surrounding this delicious fruit.
1. Myth: Mangoes Cause Acne
The Real Deal: The belief that mangoes cause acne is a widespread misconception. While mangoes are rich in natural sugars, there’s no direct scientific evidence linking them to acne. However, everyone’s skin reacts differently, and if you believe mangoes are causing breakouts, it might be best to consume them in moderation and observe any changes.
2. Myth: The Skin of Mangoes Isn’t Edible
The Real Deal: Many people discard the skin, but it’s entirely edible and packed with nutrients, including vitamins and fiber. However, the skin can sometimes contain urushiol, an allergenic compound also found in poison ivy. If you’re sensitive, it might cause a reaction. Always wash mangoes thoroughly before consuming.
3. Myth: Mangoes Are a No-Go for Diabetics Due to High Sugar
The Real Deal: Mangoes, like all fruits, contain natural sugars. However, they have a low to medium glycemic index, which means they release sugar into the blood at a slower rate. Diabetics can enjoy mangoes in moderation, but it’s always good to consult with a healthcare professional.
4. Myth: Eating Mangoes Will Make You Gain Weight
The Real Deal: Mangoes, when consumed as part of a balanced diet, do not cause weight gain. They are rich in essential vitamins, minerals, and fiber, which aids digestion and provides satiety, reducing overall calorie intake.
5. Myth: Everyone is Allergic to Mangoes
The Real Deal: While mango allergies are not uncommon, especially due to the skin, not everyone is allergic. Symptoms of an allergy can include itching or a rash. If you suspect an allergy, it’s crucial to get tested.
6. Myth: Mangoes Lack Dietary Fiber
The Real Deal: Contrary to this belief, mangoes are an excellent source of dietary fiber, especially if you consume them with the skin. Fiber is essential for digestive health and can help prevent constipation.
7. Myth: Mango Seeds are Useless
The Real Deal: Mango seeds have various medicinal properties. In many cultures, they are dried, powdered, and used as a remedy for different ailments, including dandruff and hair loss.
8. Myth: All Mango Varieties Taste and Look the Same
The Real Deal: There are over 500 varieties of mangoes, each with its unique flavor, aroma, and color. For instance, the Alphonso mango, known for its rich taste and golden hue, is vastly different from the green and tangy Raw mango.
9. Myth: Mangoes Shouldn’t be Eaten at Night
The Real Deal: There’s no scientific reason to avoid mangoes at night. They can be enjoyed at any time of the day or night without any adverse effects.
10. Myth: Mangoes are Only Suitable for Desserts
The Real Deal: The versatility of mangoes is incredible. Apart from desserts, they can be used in salads, curries, smoothies, and even pickles.
11. Myth: Mangoes are Harmful for Pets
The Real Deal: The flesh of mangoes is safe for most pets in moderation. However, the pit can be a choking hazard and contains small amounts of cyanide. Always remove the pit and consult with a vet before feeding mangoes to pets.
Frequently Asked Questions (FAQs):
How can I determine the ripeness of a mango?
A ripe mango will give a slight squeeze, similar to an avocado. It will also emit a fruity aroma from the stem.
Can mangoes be refrigerated?
Yes, ripe mangoes can be refrigerated to extend their shelf life. However, it’s best to consume them within a week.
Are dried mangoes as nutritious as fresh ones?
Dried mangoes are calorie-dense and might contain added sugars. While they retain some nutrients, fresh mangoes are always a healthier choice.
How can I incorporate mangoes into my daily diet?
Mangoes can be added to cereals, yogurt, salads, or consumed as a snack. They can also be blended into smoothies or used in cooking.
Is it safe to consume mangoes during pregnancy?
Yes, mangoes are safe during pregnancy but should be consumed in moderation due to their sugar content.
Blog Tags: Mango Nutrition, Mango Myths Debunked, Mango Varieties, Mango Allergies, Mango Health Benefits, Mango Recipes, Mango Storage Tips, Mangoes and Weight, Mangoes in Cooking, Mangoes for Pets, Mango Skin Benefits.
Spicing up your cuisines with green chili loads your diet with various health benefits.
Think of Indian cuisines, the first flavor that gets you salivating will definitely be the ‘sizzling-spicy part’. Where green chilies hold the crown among spices.
On top of making your foods taste more ‘Asian’, green chili brings a lot of goodness to your health.
Furthermore, green chili helps you lose weight, and prevent diabetes, cardiovascular diseases, etc.
Green chili is a no-calorie, no-cholesterol ingredient, that is too packed with dietary fibers. Belonging to the Capsicum family, the nutrient power is obvious from green chili vitamins that include vitamin A, vitamin C, vitamin B6 and minerals such as copper, potassium, and iron.
Let’s dive deeper into the benefits and side effects of green chili:
1. Boosts Metabolism & Promotes Weight Loss
One of the visible benefits of green chili for weight loss is that it’s a zero-calorie spice. Moreover, eating green chilies can boost your metabolism by more than 50%.
What happens is that green chili contains a potent ingredient ‘capsaicin’. Capsaicin increases body temperature, leading to a higher metabolic rate.
High dietary fiber and capsaicin in green chili aid in maintaining blood glucose levels in diabetics. But, that requires you to consume a small 30g of green chilies every day. It boosts your metabolic rate, increasing the absorption of sugar in the blood.
3. Anti-Aging Properties
As per research, vitamin C present in green chili increases collagen production, delaying the signs of aging. Collagen also helps your skin appear youthful, supple, and glowing.
The added green chili benefits for the skin is that it contains vitamin E, vital to delay the signs of aging.
There’s still more to it: green chili has antibacterial properties which help prevent acne and fade away blemishes.
Green chili is a good source of iron for anemics. The vitamin C found in green chili increases the absorption of iron.
Research shows that vitamin C (ascorbic acid) helps capture non-heme iron and store it in such a form that iron is more bioavailable to the body.
5. Cold Relief
This may sound outlandish but the capsaicin in green chilies helps in cold relief. It activates mucus membranes in your nose, easing the blockage of the respiratory tract. That’s a fast relief from both cold and sinus infections.
6. Heart-Healthy
Green chili’s benefits for the heart include reducing the risk of atherosclerosis. Capsaicin acts by lowering blood cholesterol and triglyceride levels. Green chili also increases fibrinolytic activity, responsible for preventing blood clots-the major reason for heart attack or stroke.
Living in the post-COVID world with vulnerability to epidemics, having strong immunity is imperative. Green chili vitamin C and beta-carotenes help in strengthening the immune system and improving eye and skin health.
8. Anti-Ulcer Effect
Green chili improves bowel movement, it’s an anti-ulcer aid. But people with active peptic ulcers can feel discomfort upon eating green chilies.
9. Anti-Inflammatory Properties
The anti-inflammatory properties of green chili provide effective pain relief. Thus, green chili can lower your pain forbearance level, particularly for elders suffering from osteoporosis or arthritis.
Capsaicin, the antioxidant in green chili, combats free oxygen radicals. Thus, reducing oxidative stress and preventing healthy cell damage.
Storage Tip: Keep green chilies stored in a dark/cool place, preferably wrapped in paper. Due to exposure to heat, light, or air, green chilies can lose the potency of vitamin C in them.
How Many Green Chilies to Eat in a day?
You can eat 12-15g of green chilies per day. But do not eat raw green chilies. You must consume them added in pickles, salads, dips, etc. to keep your stomach protected. As excess chili can cause acidity or other gut problems.
What Is the Side Effect of Green Chili?
Few Green chili side effects must be kept in mind when consuming in excess:
1. Causes burning sensation and may lead to acidity.
2. Daily consumption can lead to numbness of pain receptors
3. May cause an inflammatory response in the body
4. People with sensitive stomachs can experience abdominal pain or diarrhea.
Green chilies are super-beneficial for elders at a higher risk of heart disease, diabetes, signs of aging, and stomach ulcers. But moderation is the key.
Green Chilli FAQs
1. What are the benefits of green chilli?
Green chilli is known for its rich source of vitamin C, vitamin B6, vitamin A, iron, copper, potassium, and a small amount of protein and carbohydrates. It’s also low in calories. The capsaicin in green chillies has cardiovascular benefits and can boost metabolism.
2. Is green chilli good for health?
Yes, green chilli is good for health. It is packed with dietary fiber which helps in maintaining a healthy digestive system. It also contains antioxidants that protect the body against free radicals.
3. What are the benefits of eating green chilli?
Eating green chilli can help in keeping your skin healthy, managing diabetes, improving vision, and boosting immunity. It also aids in digestion and helps in maintaining a healthy digestive system.
4. How much green chilli per day is safe to consume?
The amount of green chilli one should consume can vary based on individual tolerance and health conditions. It’s always best to consume in moderation and consult with a healthcare provider if you have any specific health concerns.
5. What vitamins are present in green chilli?
Green chilli is a rich source of vitamins A, B6, and C. It also contains other nutrients like potassium, iron, and copper.
6. Are green chillies good for health?
Yes, green chillies are good for health. They are low in calories and rich in nutritional value, including vitamins A, B6, and C, and minerals like potassium, iron, and copper.
7. What are the benefits of eating raw green chilli?
Eating raw green chilli can provide a more concentrated amount of nutrients compared to cooked ones. They are rich in antioxidants and can help boost the immune system, improve digestive health, and provide anti-inflammatory benefits.
8. How many green chillies should I eat in a day?
The number of green chillies one should eat in a day can vary based on individual tolerance and health conditions. It’s always best to consume in moderation and consult with a healthcare provider if you have any specific health concerns.
9. What are the benefits of green chilli for skin?
Green chilli is rich in antioxidants and vitamin C, which are beneficial for skin health. They can help in combating signs of aging, promote a healthy complexion, and may help in the treatment of acne.
10. Is green chilli good for diabetes?
Green chilli may have benefits for people with diabetes due to its antioxidant properties and the presence of capsaicin, which can help regulate blood sugar levels. However, it’s always best to consult with a healthcare provider for personalized advice.
11. Is green chilli good for the heart?
Green chilli contains capsaicin which is known to help in reducing cholesterol levels in the body, potentially leading to a healthier heart. However, it’s always best to consult with a healthcare provider for personalized advice.
12. Does green chilli cause acidity?
While green chilli has many health benefits, it can cause acidity in some people, especially those who have a sensitive stomach. If you experience discomfort or digestive issues after consuming green chilli, it’s best to limit your intake.
13. What are the side effects of green chilli?
While green chilli has many health benefits, excessive consumption can lead to side effects like indigestion, inflammation in the stomach, and a burning sensation in the stomach or mouth. It’s always best to consume in moderation.
14. Is green chilli bad for health?
Green chilli is not bad for health when consumed in moderation. However, excessive consumption can lead to digestive issues and other discomforts. It’s always best to adjust your intake based on your individual tolerance and health conditions.
15. What are the benefits of eating chilli everyday?
Eating chilli everyday can provide a regular source of vitamins A, B6, and C, and minerals like potassium, iron, and copper. The capsaicin in chilli can also help in boosting metabolism, reducing cholesterol levels, and providing anti-inflammatory benefits. However, it’s always best to consume in moderation.
Please note that while chillies are generally safe and healthy for most people, they may not be suitable for everyone. If you have any specific health concerns or conditions, it’s best to consult with a healthcare provider.
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To know how green chilies can be used and to see some examples of food products that are made using it, Click here
If you’re a fan of bold and tangy flavors, Mango Pickle is a must-have in your culinary repertoire! Bursting with the irresistible combination of ripe mangoes, aromatic spices, and tangy goodness, this homemade pickle is the perfect accompaniment to spice up your meals. In this post, we’ll delve into the art of making Mango Pickle from scratch, provide tips on selecting the best mangoes for pickling, guide you through the step-by-step process, and offer creative variations to customize your pickle to perfection. Get ready to tantalize your taste buds with the mouthwatering tanginess of Mango Pickle! 🥭🌶️🥒
Why Mango Pickle? 🥭🌶️ Mango Pickle, also known as Aam ka Achaar, is a beloved condiment in many cultures. It adds a burst of flavor and tang to any meal, whether it’s paired with rice, bread, or even as a zesty addition to sandwiches and wraps. The combination of tangy mangoes and aromatic spices creates a tantalizing taste experience that enhances a wide range of dishes. By making your own Mango Pickle, you have control over the ingredients, allowing you to customize the flavors and adjust the spice level to your preference.
Crafting Homemade Mango Pickle 🥭🌶️🥒 Now, let’s dive into the process of making Mango Pickle:
Ingredients:
4 cups raw mangoes, peeled and cut into small pieces
1/4 cup mustard oil
2 tablespoons mustard seeds
2 tablespoons fennel seeds
2 tablespoons fenugreek seeds
1 tablespoon turmeric powder
1 tablespoon red chili powder (adjust according to your spice preference)
1 tablespoon nigella seeds (kalonji)
1 tablespoon salt (adjust to taste)
Instructions:
Start by washing the raw mangoes thoroughly and patting them dry. Remove the skin and cut the mangoes into small, bite-sized pieces. Make sure to discard the pit.
In a large bowl, combine the mango pieces with salt. Mix well, ensuring that the salt is evenly distributed. Allow the mangoes to sit for about an hour to release their juices.
While the mangoes are resting, heat mustard oil in a small pan over low heat until it reaches its smoking point. Let the oil cool to room temperature.
In a separate pan, dry roast the mustard seeds, fennel seeds, and fenugreek seeds until they become fragrant and slightly darker in color. Remove from heat and let them cool.
Grind the roasted seeds into a coarse powder using a mortar and pestle or a spice grinder.
In the bowl with the mangoes, add the ground spice powder, turmeric powder, red chili powder, and nigella seeds. Mix well to ensure that the spices coat the mangoes evenly.
Pour the cooled mustard oil over the mango mixture. The oil acts as a preservative and adds a distinct flavor to the pickle. Mix everything thoroughly.
Transfer the mixture into a sterilized glass jar, ensuring that the mango pieces are fully immersed in the oil and spice mixture. Seal the jar tightly.
Allow the Mango Pickle to mature in a cool and dark place for at least a week. During this time, the flavors will meld together, and the pickle will develop its signature tanginess.
Once the pickle has matured, it’s ready to be enjoyed! Serve it as a condiment alongside your meals or use it to add a zesty kick to sandwiches, wraps, and more.
Tips for Selecting Mangoes for Pickling 🥭🌟 Choosing the right mangoes for pickling is crucial to achieve the desired texture and flavor in your Mango Pickle. Here are some tips to help you select the best mangoes:
Variety: Opt for firm and unripe mangoes that are suitable for pickling. Varieties such as Totapuri, Rajapuri, or Kesar work well due to their firmness and tangy flavor.
Texture: Look for mangoes that are firm and free from blemishes. They should be green or slightly yellow in color.
Sourness: For a tangier pickle, choose mangoes that have a slightly sour taste. This will add depth to the flavor profile of the pickle.
Creative Variations 🌈🌶️ While the traditional Mango Pickle recipe is already delicious, you can explore creative variations to personalize your pickle. Here are a few ideas:
Spicy Mango Pickle: Increase the amount of red chili powder or add chopped green chilies to the pickle mixture for an extra kick of heat.
Sweet and Tangy Mango Pickle: Balance the tanginess of the pickle by adding a touch of jaggery or sugar. This will create a delightful sweet and tangy flavor profile.
Mango-Ginger Pickle: Enhance the flavors of your Mango Pickle by incorporating finely chopped ginger. The addition of ginger adds a subtle warmth and depth to the pickle.
Mixed Mango Pickle: Combine different varieties of mangoes, such as raw and slightly ripe mangoes, to create a diverse range of flavors and textures in your pickle.
Fruity Mango Pickle: Add diced fruits like apples, pineapples, or pears to the pickle mixture for a unique twist. The combination of tangy mangoes and sweet fruits creates a delightful flavor contrast.
Join Us for More Culinary Adventures! 🍽️🌍 If you’re passionate about exploring new flavors and connecting with fellow food enthusiasts, we invite you to join our vibrant community of foodies! Discover new recipes, share your culinary creations, and engage in conversations about all things food. Join our secret Facebook group, Eatlo, by visiting https://www.facebook.com/groups/eatlo and be a part of a community that celebrates the joy of cooking and the love for delicious food.
Conclusion Mango Pickle is a tangy and flavorful condiment that adds a zesty touch to your meals. With its combination of ripe mangoes, aromatic spices, and tangy goodness, Mango Pickle is a versatile addition to your culinary creations. By following the simple steps outlined in this recipe, you can make your own Mango Pickle that’s bursting with fresh flavors. So, grab some raw mangoes, gather your spices, and savor the mouthwatering tanginess of Mango Pickle with your favorite dishes! 🥭🌶️🥒
If you’re a fan of spicy and tangy flavors, then Avakaya is the perfect condiment to tantalize your taste buds! Avakaya is a traditional Indian pickle made with raw mangoes, chili powder, and a blend of aromatic spices. This fiery and flavorful pickle adds a punch to any meal, whether it’s rice, roti, or even sandwiches. In this post, we’ll explore the art of making Avakaya at home, step-by-step, along with tips on selecting the right mangoes and preserving this delicious condiment. Get ready to add a burst of spice and zing to your culinary adventures with homemade Avakaya! 🌶️🥭🍛
The Allure of Avakaya 🌶️🥭 Avakaya is a beloved pickle from the Indian state of Andhra Pradesh, known for its vibrant flavors and spicy kick. The combination of tangy raw mangoes, fiery red chili powder, and aromatic spices creates a pickle that packs a punch. Avakaya is a versatile condiment that can elevate the simplest of meals with its tangy, spicy, and slightly sour taste. It’s a delightful accompaniment that adds excitement to rice, curries, parathas, or even as a dip for snacks. Prepare to experience a burst of flavors with every bite!
Crafting Homemade Avakaya 🌶️🥭🍯 Now, let’s dive into the recipe for homemade Avakaya:
Ingredients:
4 cups raw mangoes, firm and sour, peeled and cut into small pieces
1 cup red chili powder (adjust according to your spice preference)
1/4 cup mustard seeds
1/4 cup fenugreek seeds (methi seeds)
1/2 cup sesame oil (gingelly oil)
1/4 cup powdered jaggery or sugar (optional, for a touch of sweetness)
1 tablespoon turmeric powder
Salt to taste
Instructions:
Start by ensuring the raw mangoes are firm and sour. Wash them thoroughly, peel the skin, and cut them into small, bite-sized pieces. Remove any excess moisture from the mango pieces using a clean kitchen towel.
In a large mixing bowl, add the mango pieces and sprinkle salt and turmeric powder. Mix well and set aside for about 30 minutes. This step helps to remove excess moisture from the mangoes.
Meanwhile, dry roast the mustard seeds and fenugreek seeds separately until they turn aromatic. Allow them to cool down and then grind them into a fine powder using a spice grinder or mortar and pestle.
In a separate bowl, combine the red chili powder, ground mustard and fenugreek powder, and jaggery or sugar (if using). Mix well to ensure all the spices are evenly distributed.
Heat sesame oil in a pan on medium heat. Once hot, turn off the heat and let it cool down slightly. The oil should be warm, not scorching hot.
Now, add the spice mixture to the mango pieces. Mix thoroughly to coat the mangoes with the spices.
Slowly pour the warm sesame oil over the mango mixture. The oil helps in preserving the pickle and imparts a rich flavor.
Mix everything together until well combined. Ensure that the mango pieces are evenly coated with the spice mixture and oil.
Transfer the Avakaya pickle to a clean, dry glass jar. Press the mixture down firmly to remove any air gaps. Ensure that the pickle is fully submerged in the oil.
Seal the jar tightly and store it in a cool, dry place for at least a week to allow the flavors to meld together. During this time, the mangoes will absorb the flavors of the spices and develop a tangy taste.
After a week, you can start enjoying your homemade Avakaya pickle. It can be stored for several months, but make sure to refrigerate it to extend its shelf life.
Tips for Selecting Mangoes for Avakaya 🥭🌟 To make the best Avakaya, choose raw mangoes that are firm, sour, and have a thin skin. Mango varieties such as Totapuri, Rajapuri, or Banganapalli work well for Avakaya. Avoid mangoes that are overly ripe or fibrous, as they may not provide the desired texture and taste.
Join Us for More Culinary Adventures! 🍽️🌍 If you’re a food enthusiast looking to connect with like-minded individuals and discover new flavors, we invite you to join our vibrant foodie community! Join our secret Facebook group, Eatlo, where we share recipes, exchange ideas, and celebrate the joys of culinary creativity. Visit https://www.facebook.com/groups/eatlo to be a part of our community of passionate foodies.
Conclusion With homemade Avakaya, you can add a burst of spice and tang to your meals. This fiery and flavorful pickle made with raw mangoes and aromatic spices is a true delight for your taste buds. The tangy and spicy notes of Avakaya can elevate any dish and create a memorable dining experience. So, gather the ingredients, follow the recipe, and embark on a culinary adventure with homemade Avakaya! 🌶️🥭🍛
Shakespeare contributed most of the phrases and metaphors to the English literature which is commonly used in our daily life all across the globe. His artistic freedom authorized him to introduce many more idioms and adjectives to the language, just like the roadside Dhabha wala bhaiya loads my plate of Rajma Chawal with chopped onions, green chillies, and a variety of vegetable pickles.
In 16th century, he peppered his plays “The tempest” with a phrase:
TRINCULO: I have been in such a pickle since I saw you last that, I fear me, will never out of my bones: I shall not fear fly-blowing.
I wondered what pickle he was eating that made him pen down this statement and the following conclusion, because I am sure if he had tasted an Indian pickle (Achar), his tide would have turned.
Personally, dreaming about “Achar” fills me with a euphoric feeling. It takes me back to my childhood summer visits to my grandmother’s kitchen, which had lined up big glass jars, filled with mangoes pieces soaked in spices and mustard oil, covered with cotton cloth, and soaked in the bright summer sun. These mango pickles were then packed in airtight jars. A carefully prepared procedure of do’s and don’ts was followed so that these delicious pickles can last as long as possible while retaining its true taste. (And of course, she used to add a ton of love too).
In India, three main types of pickling techniques are practiced. These are preserving in oil, vinegar, or saltwater brine, out of which the oil recipe is most commonly practiced. As these recipes have passed on from generations, so here comes the real question “Are we storing our pickles in the right way?” “Do you think you are the deserving heir of your family pickling techniques?” or “Are you ready to pass your family traditional pickling technique to your kids?”
As most of the ingredients used in Indian pickles are natural preservatives, the amount and ways to use those preservatives play an important role while storing these pickles. Here are some tips straight from my grandmother’s diary which will help you to store your pickle like a pro!
While using oil as a preservative, you should always dry the fruits, vegetables or berries after slicing so that it releases all its moisture
Each slice of a pickle should be soaking in oil, which will prevent it from future air contact. You can ensure this by shaking the jar after filling
Always store your pickle in ceramic or glass jars
Make sure that your pickle jar is washed, dried, cleaned, and sterilized properly
Make sure you fill the jar to the brim and leave no space for air
Before closing the jar lid, place a makhmal/cotton cloth on the jar top. This further soaks any left out moisture inside
Occasionally, it’s recommended to keep your pickle jars in the sun for a few hours
Always use a dry stainless steel spoon to mix or to serve
Always store the jar in a cool and dry place
In case of pickles preserved in vinegar, avoid using metal lids
Khundru Pickle by Masala Monk
Aam Pickle by Masala Monk
Karonda Pickle by Masala Monk
Kamrakh Pickle by Masala Monk
Tattaiya Chilli Pickle by Masala Monk
Red Radish Pickle by Masala Monk
As I dig into ancient Egyptian history and English literature, Cleopatra attributed her good looks to a hearty diet of pickles, but not to forget it was not just the good looks that made her the queen of the Nile. She was a great philosopher, mathematician, astronomer and knew a dozen of languages that made her so desirable. Pickle is like Cleopatra. It cannot be defined by just its taste and tanginess, it also carries a ton of healthy bacteria, along with a range of essential minerals & vitamins like B12, which helps in food digestion and provides antioxidants for the body. So why to regret tempting and drooling over a good jar of homemade pickle? Our love for anything in this universe isn’t supposed to be easy. But it should be worth it, so is making, storing & having a tasty pickle.
Before you enter your next pickle binge, do keep in mind that pickles have high levels of sodium and fats. Gorging it can cause an increase in body cholesterol level. So in order to keep enjoying your pickle, “eat your pickle like a pickle so you don’t end in a pickle”.
