Traditional preserved and fermented foods and their nutritional aspects

Abstract Indian traditional foods are a fundamental part of culture passed on from ancient civilization. Traditional foods represent major components of the regular diet and are highly diverse in ingredients as well as the method of preparation, the ethnic and regional background of people producing it, and the season in which they are produced. Although traditional knowledge of food preservation and their beneficial properties have been well known and practiced for many generations, scientific documentation is limited. There are specific traditional foods for different seasons, different health conditions, and age groups. This chapter outlines the Indian traditional food preservation methods such as drying, fermentation, pickling, dry salting and smoking, historical background, culture and tradition, preserved ethnic food products and their nutritional importance, and health benefits. The knowledge of traditional foods will promote researchers, entrepreneurs, and consumers in building a healthy society. Indian traditional foods with rich traditional diversity could be beneficial for the health and well-being of the entire world.