8 natural preservatives we must use in food
1. Cloves: Used for thousands of years in India as a natural preservative, cloves contain high amounts of phenolic compounds that have antioxidant properties and also keep food from going bad by preventing the growth of fungus and bacteria.
2. Lemons: Lemons are a natural source of citric acid, an antibacterial preservative found in their peel and flesh. To use them to preserve your food, squeeze them into cold dishes or on top of items right after you cook them.
3. Oregano – Oregano is generally used for its warm herby flavour, but it is a preservative too. It has antioxidant, antibacterial and antifungal properties that can be used to preserve meats.
4. Garlic: Garlic is a potent anti-viral food that’s incredibly good at fighting bacteria — both in your body and in your food. Using garlic in a curry, soup, a dip, or anything else will help ward off harmful bacteria and prevent the food from spoiling quickly.
5. Sage: Sage is used in several cultures as a natural preservative to keep meats and cheeses from going bad. While the herb has antioxidant and antibacterial properties, it needs to be used sparingly to avoid overpowering the food with its strong flavour.
6. Vinegar: Like lemon juice, vinegar is also extremely acidic and is commonly used to preserve pickles and canned foods. The high amounts of acetic acid in vinegar kill microbes and prevent food from going bad.
7. Cinnamon – This aromatic spice has long been used to flavour and preserve food. However, its preservative properties work only against certain microbes and hence, it is best used along with other preservatives.
8. Thyme – Thyme has preservative and antioxidant properties and can be used to prevent food from decaying. However, like cinnamon, it is most effective when it’s used along with other natural preservatives. more
2. Lemons: Lemons are a natural source of citric acid, an antibacterial preservative found in their peel and flesh. To use them to preserve your food, squeeze them into cold dishes or on top of items right after you cook them.
3. Oregano – Oregano is generally used for its warm herby flavour, but it is a preservative too. It has antioxidant, antibacterial and antifungal properties that can be used to preserve meats.
4. Garlic: Garlic is a potent anti-viral food that’s incredibly good at fighting bacteria — both in your body and in your food. Using garlic in a curry, soup, a dip, or anything else will help ward off harmful bacteria and prevent the food from spoiling quickly.
5. Sage: Sage is used in several cultures as a natural preservative to keep meats and cheeses from going bad. While the herb has antioxidant and antibacterial properties, it needs to be used sparingly to avoid overpowering the food with its strong flavour.
6. Vinegar: Like lemon juice, vinegar is also extremely acidic and is commonly used to preserve pickles and canned foods. The high amounts of acetic acid in vinegar kill microbes and prevent food from going bad.
7. Cinnamon – This aromatic spice has long been used to flavour and preserve food. However, its preservative properties work only against certain microbes and hence, it is best used along with other preservatives.
8. Thyme – Thyme has preservative and antioxidant properties and can be used to prevent food from decaying. However, like cinnamon, it is most effective when it’s used along with other natural preservatives. more
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Neem leaves are known to protect grains of all sorts I saw in my childhood my grand parents were using Neem leaves to protect all types of seeds particularly Pulses. more
Mar 14
Dried neem leaves also keep away silver fish from attacking books in the book shelf.
L.Kalavathi
Retd. Bank Official
Chennai, Tamilnadu 27th March 2018 more
L.Kalavathi
Retd. Bank Official
Chennai, Tamilnadu 27th March 2018 more
Mar 27
Business community use preservative, which is convenient to them, without taking into consideration of the public interest. more
Mar 11
Thanks Naina Can you tell me what kind of preservatives should be used for wheat, rise and dals. Now a days the preservatives added are becoming a health hazard. In my opinion it is a one of the reasons for development of cancer. more
Mar 11
In south India, the Salt, turmeric and tamarind are used to preserve foods and some natural colors like Bamboo Mirchi from Warangal,Telangana, Goloprolu Mirchi more
Mar 10
