Anti-microbial Effect of Spices and Herbs in Indian Pickles

Spices and herbs help kill pathogens and inhibit and control growth of bacteria virus yeast mold

Spices and herbs have been used for centuries as preservatives. In Egypt, Cinnamon and Cloves were used to mummify the pharos.

Normal amounts used in making curry are not sufficient to completely inhibit microbial growth. Spices and herbs alone are not sufficient to preserve pickles.

Antimicrobial effectiveness is a function of acids, spices , salt, sugar, oil, fats, proteins, and moisture level. Spices and herbs interact synergistically with the other factors to increase preservation effect. If the other factors held constant, addition of spices increases the effectiveness.

We will list Spices and herbs based on their Antimicrobial effectiveness

Strong

Asafoetida, Cinnamon, Cloves, Nutmeg, Mace, Mustard, Fresh-Garlic, Fresh-Onions

Sulfur compounds are found in Asafoetida Fresh-Garlic Mustard Fresh-Onions.

Phenol compounds found in Cinnamon Ajwain Cloves Nutmeg and Mace

Medium

Bay leaf, Coriander, Cumin, Ajwain, Shahi Jeera, Fennel, Anise

Acid Antimicrobial

Sumac, Amchoor, Pomegranate

Weak

Black Pepper, Pippali, Chili pepper (Dried and fresh), Fresh Ginger

Fresh Garlic Onion and Ginger

They inhibit microorganisms to control food-borne bacteria and yeast

Use fresh Garlic that has been aged for about four weeks at 70º F. Un-cooked immature garlic has an enzyme (anthocyanins) that may react with utensils and turn green blue or purple. The color does not effect taste or flavor.

Ground Mustard and Vinegar

Mixture of cracked or ground mustard seeds (Black or brown), vinegar, and water produces a chemical (Ally-isothiocyanate) resulting in a very pungent taste. The chemical is a strong anti-microbial. In large quantity, it is toxic. This chemical is also found in horseradish.

Flavoring Spices

Fenugreek seeds, Black Cardamoms, Green Cardamoms, and Mulathi (Licorice root) are commonly used for flavoring.

Use of Mulathi, Pippali, and Sumac is becoming rarer for limited availability