Ker Sangri

Ker Sangri is arguably the most iconic ingredient pair in Rajasthani cuisine. Ker (Capparis decidua) is a wild berry with a sour, slightly bitter taste; Sangri (Prosopis cineraria) is a long, dried bean with a mild, earthy sweetness. Together in spiced mustard oil, they create a pickle unlike anything else — complex, deeply savoury, and intensely aromatic. If you've ever had a Rajasthani thali, you know this flavour.