pickle gherkin (ककडी)
About pickle gherkin (ककडी)
Gherkin pickles, though not traditionally a staple in Nepali cuisine, are gaining popularity as a snack and condiment, especially in urban areas. While Nepal has a rich tradition of diverse 'achar' (pickles) using local fruits and vegetables, the introduction of gherkin pickles reflects a growing exposure to global food trends. They are appreciated for their tangy, salty, and crunchy texture, often served as a side with meals, or enjoyed as a quick and convenient snack. The availability of these pickles in supermarkets and local stores signifies their gradual integration into the modern Nepali food landscape.
Nutritional info
These are the major micro nutrients found in pickle gherkin
Seasonality
Gherkins themselves are not widely cultivated in Nepal, and most gherkin pickles available in the market are either imported or made with imported gherkins. Therefore, there isn't a specific seasonality for the availability of gherkin pickles in Nepal. They are generally available year-round in supermarkets and grocery stores. However, the production of pickles using local cucumbers (which have some similarity) may follow a seasonality depending on the local harvest of cucumbers, generally during summer and monsoon seasons in Nepal.
History
The history of gherkin pickles in Nepal is relatively recent, as they are not a traditional Nepali food. They were most likely introduced through imports and as part of the increasing globalization of food. Traditional Nepali pickles or 'achar' primarily use locally available fruits, vegetables, and spices, and have been part of Nepali culinary heritage for centuries. The commercial production and availability of gherkin pickles are likely linked to the growth of supermarkets and western-style restaurants in urban Nepal. While they are not deeply rooted in Nepali history like other pickles, they are slowly becoming a part of contemporary culinary scene.