Oil

When food comes into contact with air, it oxidizes and starts to go bad. Oil slows down this oxidation process and keeps microorganisms from coming into contact with the food.

Salt

Salt has been used through the ages to preserve meats and vegetables. Microorganisms that spoil food tend grow in water, but salt absorbs this water and prevents them from growing. Salt also prevents yeast and bacteria from decaying the food.

Sugar

Like salt, sugar also preserves food by absorbing the excess water and preventing microorganisms from growing. This is why jams, jellies and other fruits preserves don’t go bad even after the jar has been opened. Sugar can even be added to the water in a flower vase – it feeds the flowers and keeps them from going bad.

Lemon juice

Lemon juice contains plenty of citric acid and ascorbic acid, also known as Vitamin C. Acidity prevents microorganisms from growing in the food and spoiling it. Vitamin C is also a powerful antioxidant that prevents food from oxidizing.

Vinegar

Like lemon juice, vinegar is also extremely acidic, for it contains high amounts of acetic acid. Made of fermented sugar and water solutions, vinegar is commonly used to preserve pickles and canned foods, as it kills microbes and prevents the food from going bad.

Cloves

Cloves, or lavang as they are known in Hindi, have been used for thousands of years in Indian and Chinese medicines as a natural preservative. Containing high amounts of phenolic compounds, which have antioxidant properties, they keep food from going bad by preventing the growth of fungus and bacteria.

Oregano

Our experiences with oregano are usually limited to flavor, but in fact it can be used as a preservative as well. As an antioxidant, it has antibacterial and antifungal properties that can be used to preserve meats, but the disadvantage of oregano is that it could distort the flavor of the food.

Sage

Sage is another spice with antioxidant and antibacterial properties. It is used in several cultures as a natural preservative, keeping meats and cheeses from going bad. Especially used to preserve sausages, it has a strong flavor and is used sparingly, to keep it from overpowering the food.

Thyme

Another spice that can be used as a preservative is thyme, for it too has antioxidant properties and can be used to prevent not only food from decaying but cosmetic products as well. It is most effective when used in conjunction with other preservatives

Cinnamon 

Cinnamon, or dalcheeni as it is known in Hindi, is an aromatic spice that is also used to preserve food. It has antioxidant properties, but like thyme it does not protect food from all the bacteria and microbes that can decay it; it is more organism specific, meaning it kills only certain organisms.

Rosemary extract

Rosemary extract is made by distilling the leaves of the herb rosemary. A powerful preservative, it contains carnosic and rosmaranic acid, which are antioxidants that prevent decay. In fact, rosemary contains over 20 other antioxidants, which have been found to be much more effective and lon

Citric acid

Apart from lemon juice, citric acid occurs in a lot of other fruits, including limes, peaches, plums, grapefruits and oranges. In fact, this acid is responsible for the sour taste in these foods. While citric acid is often artificially created and used as a preservative in soft drinks and candies, the natural version can be extracted and used as a preservative

Vitamin E

Vitamin E the key ingredient in a type of natural preservative called mixed tocopherols. High in antioxidants, it is used to protect flavor and preserve the freshness of foods. Also used industrially as a preservative, it is a healthier alternative to synthetic preservatives.