A WHOLESYUM TREAT

Following International Carrot Day (April 4) CE slices into all things you need to know about this nutritional powerhouse

- APARNA NAIR

HE drink looks ravishingly purple with an orangey hue to it. It tastes very purple too — the smell of mustard, ginger, pepper, and a dash of asafoetida makes it tangy and slightly pungent. The effect of the sun on the drink, which was left to ferment for two days, is palpable in its taste — there is a fiery texture as it flows down the throat. But what stands out amid all this is the presence of sliced, alluring pieces of salted carrots though there are tidbits of the orange kind as well.

This probiotic drink, made from carrots and ground mustard, is a staple in Northern India during the winter, when carrots, especially the dark orange variety, are grown in abundance across the plains.

Come to think of it, carrots were never native to India: they were first introduced from Afghanistan and Persia. These regions were the initial growers of carrots, from where the plant spread to the Mediterranean, Europe, and beyond.

Some taxonomic references even suggest that carrots were first cultivated more for their aromatic leaves than their roots. Carrot seeds have been found in Switzerland and Southern Germany, dating back to 2000 BC.