Fiddlehead ferns are young, curled leaves of the fern plant that are harvested in the spring. They have a delicate flavor and a slightly crunchy texture. Wild garlic leek, on the other hand, is a small plant with a strong and pungent garlic like flavor. Fiddlehead ferns are a good source of fiber, vitamins, and minerals, while wild garlic leek is rich in antioxidants and has antimicrobial properties. The spices used in the pickle also have various health benefits, including improving digestion, boosting immunity, and reducing inflammation.
The wild leek is a rare ingredient of this product. These edible leaves
of the plant is sourced from high altitude region from areas with almost no
Rich in nutrients: Fiddlehead ferns are a good source of vitamins A and C, potassium, and iron. Wild garlic leek is high in antioxidants, vitamins, and minerals like iron, calcium, and magnesium. The combination of these two ingredients provides a nutritious blend of vitamins and minerals.
Boosts immunity: The Indian spices used in the pickle are known for their immune-boosting properties. For instance, turmeric contains curcumin, a powerful antioxidant and anti-inflammatory compound that can improve immune function, while cumin seeds are rich in antioxidants.
Reduces inflammation: Fiddlehead ferns and wild garlic leek both contain anti-inflammatory compounds that can help reduce inflammation in the body.