Allow it to cool down.
Such is the teaching often repeated in Indian homes–but a great work is going on scientifically.
Fermentation refers to a type of metabolism, in which complex compounds are reduced to other simpler and useful compounds by microorganisms. In Indian traditional foods, this increases flavor, texture and nutritional value.
Carbohydrates and proteins are broken down by the microbes in fermented batters, and enhance the availability of nutrients. Increased production of organic acids as well enhances taste also serves as a natural preservative.
Nonetheless, fermentation does not only deal with food, but it has a direct influence on health.
It also promotes gut flora, enhances digestive functions and may boost the immune system.
The greatest thing about this is its origin.
It is by means of these methods that microbial science was discovered long before it was ever known as such.
Modern microbiology confirms to-day what has been practiced for centuries by tradition:
Fermenting is not only one of the stages of culinary but also a scientifically valuable process as a bridge between culture, nutrition, and health.
MBH/AB