I am a Postgraduate in Pharmacy, a lot of my batch mates are from Gujarat and are involved in manufacture, import and trade of various APIs, Chemicals.
I had sent a few bottles of my homemade Deccan organics pickles to a friend. He sent me a few forwards from an associate of his who deals in chemicals – the conversation was shocking.
The Dark Side of Commercial Pickles
Common Artificial Preservatives
Sodium Benzoate (E211)
- Linked to hyperactivity in children
- Can form benzene (carcinogen) with Vitamin C
Potassium Metabisulfite (E224)
- Can cause allergic reactions
- Destroys Vitamin B1
Citric Acid (synthetic)
- Often made from black mold
- Different from natural citric acid
Acetic Acid (synthetic vinegar)
- Cheaper than natural fermentation
- Lacks the benefits of natural vinegar
Artificial Colors
- Yellow 5 (Tartrazine)
- Red 40
- Sunset Yellow
Why Manufacturers Use Them
- Longer shelf life – Years instead of months
- Consistent color – Unaffected by time
- Lower cost – Cheaper than traditional methods
- Mass production – Faster manufacturing
Traditional Pickle Preservation
Our ancestors preserved pickles naturally using:
- Salt – Natural antimicrobial
- Oil – Creates anaerobic environment
- Sun drying – Reduces moisture
- Natural acids – Lemon, raw mango
- Spices – Many have antimicrobial properties
How to Identify Natural Pickles
Signs of Authentic Pickles
- Darker, less uniform color
- Oil floats on top
- Sediment is normal
- Taste may vary batch to batch
- Shorter shelf life (6-12 months)
Red Flags
- Bright, uniform colors
- Very long shelf life (2+ years)
- Long ingredient list
- "Preservatives added" on label
Making Your Own Pickles
The best way to ensure safe pickles is to make them at home or buy from trusted small producers.
Farmizen Partners
We work with small producers who make traditional pickles using age-old methods. No artificial preservatives, just real taste.
Order authentic, homemade pickles through Farmizen!
