We’ve all heard of vinegar, haven’t we? It is used to add sourness to foods, especially in Asian cuisine and soups. But what other recipes can one use? There are many other natural foods that can be used as a souring agent in cooking when ingredients such as vinegar cannot. These are naturally produced and do not contain any preservatives, which makes them a healthier option to use in cooking than processed vinegars. Sometimes, we crave for something tangy but are unsure as to what we can use to make a dish tangy and flavourful. Sour foods add that extra tangy flavor to a dish and enhance its taste.
Read also: 5 Natural And Desi Summer Drinks To Give You Energy, Say Nutritionist
Here are 8 natural souring agents you can use in cooking:
1. Tomato
The taste of tomato is sour and sweet. It is an ingredient that is frequently used in daily cooking around the world. Tomato is a staple in Indian cuisine and is used to make curries, which are the star of every meal. It pairs well with spices and adds a cool sour flavor.
Use tomatoes to add sourness to curries and salads. photo credit: iStock
2. Tamarind
Tamarind grows in tropical climate and hence it is popularly used in the southern region of India and is also prominent in the west and east coast. It is a very strong souring agent which is used in curries like rasam and curry Sambhar, among others. Also, many people enjoy samosas with tamarind chutney, which is both sweet and sour.
3. Lemon
There’s nothing better than fresh lemon juice. Around the world, lemon is used as a souring agent to bring out a sour taste and refreshing aroma. They are sour in nature and rich in Vitamin C. Lemons are not usually cooked under heat as they can become bitter, instead they are added to dishes to provide freshness and sourness.
Lemon juice is rich in Vitamin C photo credit: iStock
4. Kokum
Also known as Garcinia indica, this sour fruit is rich in fiber and antioxidants that help keep our stomach cool. you can make dry kokum Powder which can be used to add sour taste to any recipe. Apart from this, you can also make refreshing drinks from this fruit.
Kokum grows in tropical climates. photo credit: iStock
5. Dry Mango Powder
You can enhance the taste of any dish by adding dried mango powder. Amchur powder is made from dried mangoes, which are mostly used in Indian cooking. Just a spoonful of dry mango powder will transform the taste of your dish. Put them in mix vegetables, pindi choleetc.
Read also: These simple tips will help you set thick curd in less time
6. Sour Curd
Also known as ‘khatti dahi’, sour card has a strong sour taste. people use in india sour yogurt Make buttermilk, a healthy buttermilk and kadhi, which is a curd-based curry. Apart from curries, you can also use it to prepare sour dough at home.
You can easily make curd at home. photo credit: iStock
7. Amla powder
Amla is also called Amla in Hindi. Amla fruit has a sour, tangy flavor that will tantalize your taste buds after just one bite. Since adding amla to curries can be difficult, it is better to use dry amla powder to add sourness to the dish.
Bonus: Citric Acid
Citric acid is commonly found in preserved food such as canned tomatoes, candy, and soft drinks, as it acts as a sour and preserving agent. However, citric acid powder is also used in cooking to add sourness. A teaspoon of citric acid powder can bring a sour taste to the dish. So, if you do not have any of the above listed food items and cannot use vinegar in your dishes, then this is the best substitute.
Try including citrus foods and beverages in your daily diet to improve digestion and boost your immune system.