Rowal Pickle
Rowal Pickle is a tangy and spicy condiment made from the fruit of the Rowal tree (Pyracantha crenulata), which is native to the Himalayan region. The small, tart fruits are typically sun-dried and then preserved in a mixture of oil, salt, and a blend of spices like fenugreek, mustard seeds, and red chili powder. It is a popular homemade preserve in Nepal and parts of Northern India.
🍽️ Nutrition at a glance
This pickle is generally high in fat due to the oil used for preservation, with minimal protein and carbohydrates. It provides a concentrated source of sodium and some dietary fiber from the fruit and spices, with a calorie estimate of around 70-100 kcal per tablespoon serving.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 0.3 g |
| Carbs | 2 g |
| Fat | 8.5 g |
| Fiber | 0.8 g |
| Sugar | 1 g |
| Sodium | 320 mg |
| Potassium | 45 mg |
| Vitamin C | 2 mg |
| Iron | 0.4 mg |
| Calcium | 15 mg |
| Magnesium | 5 mg |
| Manganese | 0.1 mg |
| Vitamin K | 3 µg |
| Sodium | 320 mg |
Per 1 tablespoon (15 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Rowal Pickle is a cherished seasonal preserve, often made at home to enjoy the unique, astringent flavor of the wild Rowal fruit year-round. Nutritionally, the Rowal fruit itself is known for its high pectin content, which helps the pickle achieve a naturally thick, jam-like consistency.
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AI estimate may be inaccurate · Terms