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Ayurvedic Dravya · Fermented · — kcal / 100g

Khalpi (fermented cucumber)

Nepal's ripe-cucumber ferment — sun-cured chunks soured in their own brine; a rare cucumber preparation that warms instead of cools.

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Khalpi (fermented cucumber) — Ayurvedic Fermented & USDA Nutrition

Khalpi (fermented cucumber) — Rasa: Sour · Virya: Heating · Vipaka: Sour · — kcal per 100g (USDA).

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

Classical Ayurvedic Profile & Preparation

Nepal's ripe-cucumber ferment — sun-cured chunks soured in their own brine; a rare cucumber preparation that warms instead of cools.

Traditional Preparation (Samskara)

Ripe yellow cucumbers, sun-wilted and fermented in brine 3–5 days; serve as a probiotic pickle course.

Classical Provenance: Nepali tradition.

Synergistic Combinations (Samyoga)

  • as pickle-side with dal-bhat
  • dressed with mustard oil and chili

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: high pitta, acidity
  • Contraindication: hypertension (brined)

Verified USDA Nutrition Facts for Khalpi (fermented cucumber)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 2 tbsp (30g):

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