Himalayan wild fig pickle (Timla)

Wild Himalayan fig (Ficus palmata) is a heirloom variety of Fig indigenous to the Himalayas and east Asia that grows mostly in the forests, in the middle Himalayan region at an altitude ranging from 800m to 1200m asl. Pickle is prepared using traditional hand-pounded Himalayan spices followed by lacto-fermentation technique which is an age-old method of making pickles. The Figs are steamed and dried naturally before mixing with hand-pounded spices. This Fig pickle is handmade in small batches in traditional ceramic jars using lacto-fermentation techniques and does not contain synthetic or natural vinegar.

Generally, a ripe fig is juicy, sweet and fleshy in nature. For pickling we use raw fig that has not ripened, so the pickle is tart with fruity taste and the earthiness of the ground spices.

The ficus palmata plant is used in various diseases, e.g. gastrointestinal disorders, hypoglycemia, tumor, ulcer, diabetes, hyperlipidemia and fungal infections.

The wild Himalayan fig contains two major components Psoralen and Rutin, the researchers said.
In the study, Psoralen helped to block an enzyme called 'Cyclooxygenase-2' (COX-2), which is also blocked by pain relievers such as Diclofenac while Rutin helped bind the mu-opioid, a major binding site in Morphine.

Shipping- The products are shipped via high-speed courier services like blue dart and Delhivery.
Delivery- 3 to 5 working days

Store in cool place away from sunlight