International Journal of Environment, Agriculture and Biotechnology

Vol-10, Issue-3; May-Jun, 2025

Peer-Reviewed International Journal
Journal Home Page Available: https://ijeab.com/
Journal DOI: 10.22161/ijeab

Traditional Indian Methods to Preserve Food

Simran Kaur Arora1, Neetu Dobhal2, Bhavesh Tiwari3, Anamika Gupta4
1Assistant Professor, Department of Food Science & Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture
and Technology, Pantnagar, India 263145
2Assistant Professor, Department of Food & Nutrition, College of Community Science, Govind Ballabh Pant University of Agriculture and

Technology, Pantnagar, India 263145

3Research Scholar, Department of Food Science & Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and

Technology, Pantnagar, India 263145

4Research Scholar, Department of Food & Nutrition, College of Community Science, Govind Ballabh Pant University of Agriculture and

Technology, Pantnagar, India 263145

Received: 25 May 2025; Received in revised form: 20 Jun 2025; Accepted: 25Jun 2025; Available online: 30 Jun 2025
©2025 The Author(s). Published by Infogain Publication. This is an open-access article under the CC BY license
(https://creativecommons.org/licenses/by/4.0/).

Abstract— India has a long tradition, spanning thousands of years, of preserving fruits, vegetables, cereals,
and milk using natural methods that help extend their shelf life while maintaining their taste, nutritional
value, and safety. India's traditional food preservation methods include sun drying, pickling, fermentation,
smoking, and brining, which help extend the shelf life of fruits, vegetables, cereals, and dairy by controlling
moisture and microbial growth. Additionally, techniques like granary storage, biopesticides, parboiling,
roasting, and milk processing ensure the long-term safety and usability of grains, pulses, and dairy products.
Various traditional techniques incorporate biological, chemical, and physical principles that prevent
spoilage and microbial contamination. These traditional Indian preservation techniques have been passed
down through generations and have helped communities survive food shortages and seasonal variations.
These traditional Indian preservation techniques reflect the country's deep-rooted knowledge of natural food
storage. They help reduce food waste, enhance flavors, and provide food security without relying on artificial
preservatives. With the growing preference for organic and chemical-free food preservation, these age-old
methods are regaining popularity in modern kitchens.
Keywords— Cereals, Dairy, Fruits and Vegetables, Natural method, Preservation.

I. INTRODUCTION and drying (Chawal Pakane aur Sukhaane ki Prakriya)

India has a long history of preserving fruits, vegetables, enhanced the longevity of rice. Dairy preservation
cereals, and milk using traditional techniques that ensure techniques such as curdling (Dahi banana), butter making
safety, extend shelf life, and enhance nutritional value. (Makkhan banana), ghee-making (Makkhan se Ghee
These methods, dating back thousands of years, are based nikalna), and milk reduction into khoya or powder ensured
on scientific principles such as moisture control, pH extended storage and usability of milk products. The
reduction, and microbial inhibition. The traditional Indian preservation of fruits, vegetables, cereals, and dairy has
food preservation methods were sun drying, pickling, played a critical role in sustaining Indian food traditions
fermentation, and brining, which help extend the shelf life while reducing waste.
of fruits, vegetables, and spices by reducing moisture and
microbial growth [1]. Smoking, roasting, and underground II. TRADITIONAL INDIAN METHODS TO
storage were used for preserving meat, cereals, and root PRESERVE FRUITS AND VEGETABLES
vegetables by controlling temperature and humidity.
One of the most widely used preservation techniques is sun
Granary storage and natural biopesticides like neem leaves
drying (dhoop mein sukhaana), practiced since the Indus
and turmeric protected grains from pests, while parboiling
Valley Civilization around 2000 BCE. This method reduces

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Arora et al. Traditional Indian Methods to Preserve Food

the water activity (aw) of food below 0.6, preventing potatoes, onions, garlic, and pumpkins. This method
microbial growth. Common sun-dried products include maintains cool temperatures (0–10°C) and high relative
amchur (dry mango powder), kasuri methi (dried fenugreek humidity (85–95%) to slow enzymatic activity and prevent
leaves), and red chilies. Sun drying is particularly effective spoilage.
in hot and dry climates, requiring temperatures between 45–
60°C for optimal drying.
III. TRADITIONAL INDIAN METHODS FOR
Another popular method is pickling (achaar), which dates CEREALS AND LEGUMES
back to the Vedic period (1500–500 BCE). Pickles are PRESERVATION
preserved using high salt concentrations (15–20%) or acidic
Beyond fruits and vegetables, cereal preservation has
solutions that lower pH below 4.5, creating an environment
played a critical role in Indian agriculture. Parboiling and
unsuitable for spoilage organisms. Mango pickle, lemon
drying of rice, a technique developed over 2000 years ago,
pickle, and carrot-radish pickle are well-known examples
involves partially boiling rice in its husk before drying and
[2]. Fermentation is another traditional method used in India
milling. It gelatinizes starch and inactivates enzymes,
to preserve food while boosting its nutritional value.
improving storage stability. Parboiled rice has a lower
Historical evidence suggests that fermentation was
moisture content (12–14%), reducing the risk of fungal
practiced in India as early as 1000 BCE, with references
growth. This method not only extends the shelf life but also
found in Ayurvedic texts describing the health benefits of
improves the nutritional content of the rice. Traditional
fermented foods. Kanji, a probiotic-rich drink made from
granary storage ((Bhandaran) involves keeping grains in
fermented black carrots and mustard seeds, is commonly
mud bins, bamboo baskets, or metal silos at low humidity
consumed in North India. Similarly, Gundruk, made from
(<14%) and temperatures below 25°C to prevent mold and
fermented leafy greens, has been a staple in the Northeast
insect infestation. In rural India, grains like wheat, millet
for centuries. In some states, bamboo shoots are fermented
(bajra), sorghum (jowar), and lentils are often stored in
and stored for later use in curries. Fermentation relies on
bamboo baskets, earthen pots, or underground silos to keep
beneficial lactic acid bacteria (LAB) to preserve food.
them dry and prevent insect infestations. Aged rice
Fermented products like kanji (fermented black carrot
(pohoya) was highly valued and stored for one to two years
drink) and gundruk (fermented leafy greens) have a pH
to enhance its texture and flavor. Traditional techniques
below 4.0, making them naturally resistant to harmful
such as mixing grains with neem leaves, ash, or dried red
microbes [3]. Thus, fermentation not only extends shelf life
chilies were used as natural insect repellents [6]. Neem
but also supports gut health [4]. However, improper
leaves and turmeric powder contain azadirachtin, which
fermentation can lead to spoilage, making it essential to
repels insects without the requirement of harmful
follow proper hygiene practices.
insecticides/chemicals. Roasting (Bhunaai/Parching) helps
Brining (salt preservation) is another ancient technique that extend the shelf life of cereals and pulses, with common
has been practiced for over 2000 years, particularly in examples including roasted chana, murmura (puffed rice),
coastal regions where salt was easily available. This and roasted wheat.
technique prevents microbial growth and is commonly used
in India to preserve vegetables like raw mangoes, bamboo
shoots, and gooseberries (amla) [2, 5]. High salt IV. TRADITIONAL INDIAN METHODS TO
concentration (20–25%) causes plasmolysis in microbial PRESERVE MILK
cells, preventing spoilage. Meanwhile, sugar syrup Milk preservation in India also dates back to the Vedic
preservation, mentioned in Ayurvedic texts such as the period (1500 BCE) and includes techniques such as
Charaka Samhita (300 BCE–200 CE), uses high sucrose curdling, ghee-making, and dehydration. Fresh milk spoils
concentrations (60–70%) to reduce water activity (aw < 0.8), quickly in a hot climate, so Indians developed techniques to
preventing microbial growth. Amla murabba and mango convert milk into curd (dahi), butter, ghee, paneer (cottage
chutney are common examples. In some regions, smoking cheese), khoa (reduced milk), and chhana (soft cheese).
(Dhuan mein Sukhaana) and roasting (Bhunaai/Parching) Curd (dahi) production involves fermenting milk with
have been used for over 2000 years to preserve food by Lactobacillus bacteria at 35–42°C, reducing pH to 4.6 and
exposing it to phenol- and aldehyde-rich smoke, which has ensuring preservation for 2–3 days. The process of making
antimicrobial properties. Smoked red chilies and dried ghee (clarified butter), which involves boiling butter to
brinjal slices are traditional examples. remove moisture, was widely practiced in ancient India as a
For long-term storage, root cellaring has been practiced for way to store dairy for months without refrigeration. It is
over 1000 years, particularly for root vegetables like made by heating makkhan to 110–120°C which removes
moisture and prevents microbial growth, making it shelf-

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Arora et al. Traditional Indian Methods to Preserve Food

stable for months [7]. Ghee was not only a staple in Indian footprint. Techniques like sun drying, smoking, and
cuisine but also had religious and medicinal significance in underground storage are sustainable and do not require
Ayurveda. Khoa, used in sweets like gulab jamun, barfi, electricity, making them ideal for rural areas. Most of these
and peda, is made by slow-cooking milk until it thickens methods are eco-friendly, cost-effective, and adaptable,
and can be stored for weeks. Chhena, which is used in ensuring food security and minimal wastage, especially in
making Bengali sweets like rasgulla and sandesh, is another rural and agrarian communities.
traditional dairy product that dates back centuries [6, 8]. Traditional methods are natural, cost-effective, and
Khoa and chhena, have moisture levels below 30% and sustainable, making them ideal for preserving food in rural
50%, respectively, ensuring longer shelf life. and resource-limited settings (Table 1). However, they
Kheer is a traditional Indian dessert that has been enjoyed require more time and careful storage conditions. Modern
for centuries. It is a sweet rice pudding made with milk, rice, methods of food preservation involve use of thermal and
sugar, and flavored with cardamom, saffron, nuts, and non-thermal processing of foods. They offer precision,
sometimes rose water or kewra essence [9]. Kheer is deeply consistency, and extended shelf life, but they often depend
rooted in Indian culture and is often prepared during on artificial additives and energy-intensive technologies.
festivals, religious ceremonies, and special occasions like Thermal processing involves the application of heat to kill
weddings and birthdays. Kheer has a long history in India, microorganisms, inactivate enzymes, and prevent spoilage
dating back to ancient times. It is believed that "Payasam" [13]. Common thermal techniques include blanching, which
(a South Indian version of kheer) was offered as prasadam briefly heats vegetables or fruits to inactivate enzymes
(sacred food) in temples like the Jagannath Temple in before freezing; pasteurization, which mildly heats liquids
Odisha [10, 11]. The dish has also been mentioned in like milk (72°C for 15 sec) to kill harmful bacteria while
medieval Indian texts as a delicacy enjoyed in royal preserving quality; and sterilization, where foods like
kitchens. Buttermilk (chaas) and whey (takra) are also canned vegetables and UHT milk are treated at high
commonly consumed traditionally as fermented dairy temperatures (above 100°C) to eliminate all microbes.
drinks that aid digestion [24]. Other advanced methods like milk powder production
involve spray-drying milk to achieve moisture levels of 2–
V. SPECIALITY OF TRADITIONAL INDIAN 4% and water activity below 0.2, making it highly resistant
METHODS OF FOOD PRESERVATION to spoilage. Methods such as dehydration and drying
Traditional Indian food preservation methods are natural, remove moisture to prevent microbial growth, while
sustainable, and chemical-free because they rely on locally extrusion cooking processes cereals and snacks under high
available resources, climate conditions, and time-tested heat and pressure. Although thermal processing is highly
techniques instead of artificial preservatives. Sun drying effective, it can degrade heat-sensitive nutrients like
reduces moisture content, preventing microbial growth, Vitamin C and alter food texture, color, and taste. On the
while pickling and brining use high salt, oil, or acidic other hand, non-thermal processing preserves food without
solutions to create an environment where spoilage significant heat exposure, thereby maintaining freshness,
organisms cannot thrive. Techniques like pickling, drying, nutrients, and sensory qualities. High-pressure processing
and fermentation not only preserve food but also enhance (HPP) uses extremely high pressure (300–800 MPa) to
its flavor, texture, and aroma. For example, sun-dried destroy pathogens in foods such as cold-pressed juices [14,
mango (amchur) adds a tangy taste to dishes, while aged 15]. Pulsed Electric Field (PEF) processing applies short
pickles develop richer flavors over time. Fermentation bursts of electricity to kill bacteria in liquids like milk and
encourages the growth of beneficial bacteria that naturally fruit juices [16]. Ultraviolet (UV) irradiation disinfects food
preserve food, enhance digestibility, and improve surfaces, while ozone treatment extends the shelf life of
nutritional value [12]. Granary storage and biopesticides meat and seafood [17]. Emerging techniques such as cold
like neem leaves and turmeric protect grains from pests plasma technology use ionized gases to sterilize food
without harmful chemicals, and dairy preservation packaging and fresh produce. While non-thermal methods
techniques such as curdling and ghee-making extend milk’s offer significant advantages in preserving nutrients and
shelf life naturally. Traditional food preservation reduces reducing energy consumption, they often require high initial
reliance on refrigeration and industrial processing, leading investment and may not be as effective against certain
to lower energy consumption and a smaller carbon spores and enzymes.

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Arora et al. Traditional Indian Methods to Preserve Food

Table 1. Comparison of Traditional and Modern Food Preservation Methods

Aspect Traditional Methods Modern Methods
Benefits
Natural & Uses natural preservatives like salt, oil, sugar, and Often involves artificial preservatives, which
Chemical-Free fermentation, making food safer and healthier. may have long-term health risks.
Retains essential nutrients and enhances Some methods, like freezing and vacuum sealing,
Nutritional Value bioavailability (e.g., fermentation increases retain nutrients well, but excessive processing
probiotics). may reduce them.
Requires minimal energy, making it Uses advanced refrigeration, freezing, and
Eco-Friendly &
environmentally friendly (e.g., sun drying, packaging, leading to higher energy consumption
Sustainable
smoking, root cellaring). and waste production.
Low-cost and accessible, especially in rural areas Expensive due to advanced machinery,
Cost-Effective
with minimal technology. packaging, and storage costs.
Enhances natural taste through aging, Some methods (like canning and artificial
Flavour & Aroma
fermentation, and smoking. preservatives) may alter the natural taste.
Long-Term Suitable for long-term storage of grains, dairy, and Can extend shelf life for months or years with
Storage pickles without electricity. advanced refrigeration and vacuum sealing.
Disadvantages
Methods like pickling, fermentation, and sun Faster preservation with techniques like flash
Time-Consuming
drying take days or weeks. freezing and dehydration.
Storage Requires specific conditions (e.g., dry climate for More versatile, as modern refrigeration allows
Limitations sun drying, cool temperatures for root storage). preservation in any climate.
Control Over Relies on natural methods, which may not always More precise microbial control using
Microbial Growth prevent bacterial contamination. sterilization, pasteurization, and preservatives.
Inconsistent Varies based on climate, skill, and storage Standardized methods ensure uniform quality
Quality conditions. and consistency.
Some methods (like curdling or brining) preserve
Can preserve food for years using advanced
Shelf Life food for weeks or months but not as long as
techniques like freeze-drying and irradiation.
freezing or canning.

Table 2. Health Effects of Traditional vs. Modern Food Preservation Methods

Traditional Methods (Sun Drying, Pickling, Modern Methods (Freezing, Canning,
Aspect
Fermentation, etc.) Chemical Preservatives, etc.)
Retains or enhances nutrients through natural Some methods, like freezing, retain nutrients, but
Nutritional
preservation (e.g., fermentation increases excessive processing (e.g., canning, dehydration)
Value
probiotics and vitamins). may reduce vitamins.
Often involves artificial preservatives (e.g.,
Uses natural preservatives like salt, sugar, oil, and
Chemical nitrates, sulfites, BHA, BHT), some of which
fermentation, which have minimal side effects
Exposure have been linked to health risks like allergies and
when consumed in moderation.
cancer.
Fermented foods (like yogurt, pickles, kanji)
Highly processed foods may lack fiber and
Digestive Health promote gut health by providing beneficial
probiotics, potentially leading to digestive issues.
probiotics.

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Arora et al. Traditional Indian Methods to Preserve Food

Some traditional methods (e.g., pickling, murabba) Processed foods may contain excessive salt,
Salt and Sugar
use high salt or sugar, which can increase the risk sugar, or unhealthy fats, contributing to obesity
Intake
of hypertension, diabetes, and heart disease. and lifestyle diseases.
Rarely contains artificial colors, flavors, or Some modern preservation techniques use
Additives &
stabilizers, reducing the risk of allergies and food additives (like MSG, artificial colors, and
Allergens
intolerance. emulsifiers) that may trigger allergic reactions.
More controlled sterilization processes ensure
Some methods (like fermentation) introduce
microbial safety, but improper packaging can still
Microbial Safety beneficial bacteria, but improper handling can lead
cause contamination (e.g., botulism in canned
to contamination.
foods).
Minimal risk if naturally preserved; however, Some preservatives (like nitrates in processed
Cancer Risk excessive intake of salt-preserved foods may be meats) are associated with an increased risk of
linked to stomach cancer. cancer.

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VI. CONCLUSION
Stage of Sugar Incorporation on Dietary Fiber-Fortified
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