Description
Plant-based curing in India combines high-salt brines with antimicrobial spices to inhibit spoilage and promote lactic acid fermentation.
Technical
The process relies on salt-induced osmotic pressure (aw < 0.85) and the antimicrobial action of curcumin and allyl isothiocyanate. During fermentation, lactic acid bacteria lower pH to 3.5–4.5, producing lactic acid and volatile flavor compounds. Nitrate reduction to nitrite can generate nitrosamines if not controlled.
Science
Primary Reaction
Salt-induced osmotic pressure and antimicrobial compound action inhibiting spoilage bacteria
Sensory Profile
Aroma ()
spicyearthypungenttangyaromaticfermentedherbal
Origin & History
Civilization
Indian subcontinent