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Ayurvedic Dravya · Fermented · — kcal / 100g

Sinki (fermented radish)

Pit-fermented radish taproot of the eastern Himalaya — pungent-sour winter condiment that cuts through cold-weather heaviness.

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Sinki (fermented radish) — Ayurvedic Fermented & USDA Nutrition

Sinki (fermented radish) — Rasa: Sour, Pungent · Virya: Heating · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Mildly Increases (+1) Kapha: Strongly Pacifies (-2)
Rasa (Six Tastes)
Sour, Pungent
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Light, Dry, Sharp, Penetrating
Digestibility & Agni
3/5 · Agni 2
Seasons & Timing
Hemanta, Shishira · Midday

Classical Ayurvedic Profile & Preparation

Pit-fermented radish taproot of the eastern Himalaya — pungent-sour winter condiment that cuts through cold-weather heaviness.

Traditional Preparation (Samskara)

Rehydrate and simmer into sour soup; the radish sharpness survives fermentation — season accordingly.

Classical Provenance: Nepali-Himalayan tradition; mulaka + ferment.

Synergistic Combinations (Samyoga)

  • sinki soup with rice
  • as achar-style side

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: high pitta, acidity
  • Contraindication: condiment portions only

Verified USDA Nutrition Facts for Sinki (fermented radish)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 2 tbsp (20g):

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