Counted amongst those iconic objects from the Indian kitchen, this is our story:
Our origin tells of the innate Indian genius to repurpose and re-use objects. During colonial times, the British imported earthen jars to transport sulphuric acid, nitric acid and other chemicals needed as manure on indigo, cotton and sugar plantations. These containers were standardised and stamped with indications of weight and capacity.
Once emptied, they were cleaned and sold in the market. Antiseptic, sturdy and non-reactive to acids – Indians found these jars just right for pickle storage. Eventually, domestic demand grew such that it nurtured a separate market, with later stoneware companies expanding their range beyond just industrial products. This legacy lives on, and even today manufacturers from Morbi and other ceramic clusters produce these brown-and-white pickle jars now popularly known as bharnis.
The Indian kitchen has always had a wide variety of storage containers - traditional homes stored grains, spices, oil and other non-perishable essentials in large terracotta, brass and copper jars. As culinary practices evolved andfamilies became smaller, so did the material and dimensions of these jars.
Our origin tells of the innate Indian genius to repurpose and re-use objects. During colonial times, the British imported earthen jars to transport sulphuric acid, nitric acid and other chemicals needed as manure on indigo, cotton and sugar plantations. These containers were standardised and stamped with indications of weight and capacity.
Once emptied, they were cleaned and sold in the market. Antiseptic, sturdy and non-reactive to acids – Indians found these jars just right for pickle storage. Eventually, domestic demand grew such that it nurtured a separate market, with later stoneware companies expanding their range beyond just industrial products. This legacy lives on, and even today manufacturers from Morbi and other ceramic clusters produce these brown-and-white pickle jars now popularly known as bharnis.
The Indian kitchen has always had a wide variety of storage containers - traditional homes stored grains, spices, oil and other non-perishable essentials in large terracotta, brass and copper jars. As culinary practices evolved andfamilies became smaller, so did the material and dimensions of these jars.