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Ayurvedic Dravya · Fermented · — kcal / 100g

Pickles, dill (fermented)

Also known as: khatti kheera

Sour-salty appetizer — a condiment-dose agni kindler in the spirit of Indian achar, without the oil and chili.

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Pickles, dill (fermented) — Ayurvedic Fermented & USDA Nutrition

Pickles, dill (fermented) — Rasa: Sour, Salty · Virya: Heating · Vipaka: Sour · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Increases (+2) Kapha: Neutral (0)
Rasa (Six Tastes)
Sour, Salty
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sour
Guṇas (Qualities)
Light, Sharp, Liquid
Digestibility & Agni
4/5 · Agni 1
Seasons & Timing
Hemanta, Shishira · Midday

Classical Ayurvedic Profile & Preparation

Sour-salty appetizer — a condiment-dose agni kindler in the spirit of Indian achar, without the oil and chili.

Traditional Preparation (Samskara)

Naturally fermented (brine, not vinegar) carries live cultures; condiment portions — pickles season a meal, they aren't a vegetable serving.

Classical Provenance: Modern texts (achar analogy).

Synergistic Combinations (Samyoga)

  • small piece alongside heavy lunch
  • chopped in grain salads

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: high pitta, acidity, skin inflammation
  • Contraindication: hypertension (brine salt)

Verified USDA Nutrition Facts for Pickles, dill (fermented)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 spear (35g):

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