Description
Organic Taro Pickle is a special from our mountains! Different varieties of taro – (colocasia) – small to giant – are grown till mid elevations in our mountains. Taro is consumed both as a tuber and its leaves are made into subzi here.
The variety of taro used in our pickle is the giant one and is called kuchai or gaderi locally. Taro is harvested after the monsoon and often it is consumed boiled with a pinch of pisyun-loon (spiced salt). Some families store away taro as pickle to eat during the winter months.
Our pickle is prepared using a traditional mountain recipe using a unique mix of spices and a unique mountain method – the tuber slices are dried for a couple of days in sun before they are pickled. This pickle is dry without any gravy and is crunchy, full of fibre!
We are bringing this seasonal specialty to you!
Taro in Tons Valley:
We have chosen village clusters to procure Taro. We are trying to promote cultivation of Taro plants as they are hardy requiring no chemical fertilizer or insecticides, and are great for food security and diversity.
Ingredients: Organic taro, pure mustard oil and assorted spices (see packaging for complete list) | No chemical preservatives used.
Shelf Life: 6 months from date of manufacture printed on package
Storage: Refrigerate after opening
Weight: 200 gms
Packing: Glass Bottle
5% GST INCLUDED | SHIPPING INCLUDED
Category: Food – Perishable
Returns: Non-returnable
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