Chef Ranveer Brar Shares Easy Kitchen Techniques to Stop Throat and Hand Itching While Cooking Suran and Arbi Root vegetables like suran, jimikand, and arbi contain calcium oxalate crystals that trigger intense throat irritation and itchy hands. Chef Ranveer Brar explains how simple sour agents like lemon, tamarind, and vinegar completely resolve the issue. Root vegetables such as jimikand, suran, arbi, and banda are celebrated for their rich taste and distinct texture in traditional cooking. However, many home cooks actively avoid preparing them due to the intense itching sensation that erupts across the hands during peeling and cutting. The complication does not end there, as improper cooking can leave an irritating, prickling sensation in the throat upon consumption. This harsh throat tickle can ruin an otherwise delicious meal. Renowned culinary expert Chef Ranveer Brar has shared straightforward kitchen techniques that neutralize this reaction, making these nutritious tubers easy to handle and cook without any discomfort. The Scientific Reason Behind Throat Irritation and Itching The stinging sensation caused by cutting or eating underprocessed jimikand and arbi is not an allergic incident, but rather a direct chemical reaction. These root vegetables naturally contain tiny needle-shaped crystals known as calcium oxalate. When the vegetables are sliced raw or cooked without appropriate acidic agents, these microscopic crystals remain structurally intact. As the food passes down, the sharp particles lodge against the sensitive mucosal lining of the throat, triggering sharp prickling, persistent itching, and burning discomfort. Neutralizing these crystals through specific culinary steps is essential before these vegetables can be safely consumed. The Essential Role of Acidic Liquids in Cooking Root Vegetables According to Chef Ranveer Brar, the most reliable way to counter calcium oxalate in root vegetables is by using acidic ingredients. Natural acidity works chemically to dissolve the rigid oxalate particles, rendering them harmless. Applying the right sour medium completely strips away the throat-scratching effect. • Boiling in Tamarind Water: Before frying or roasting pieces of suran or arbi, immerse them in boiling tamarind water. The natural sourness of the tamarind breaks down and dissolves the calcium oxalate crystals, effectively preventing any scratchy reaction in the throat. • Incorporating Lemon Juice: While cooking arbi tubers or preparing dishes with arbi leaves, adding fresh lemon juice is highly beneficial. The citric acid present in lemon acts on the oxalate deposits, neutralizing their sharpness and protecting the throat lining. • Adding Vinegar to Boiling Water: If the recipe requires boiling jimikand directly, pour a small amount of vinegar into the pot. The acetic acid neutralizes the oxalate compounds during the heating process, ensuring the cooked vegetable remains completely soothing to eat. Effective Methods to Prevent and Relieve Hand Irritation Skin irritation often presents an immediate hurdle long before the dish reaches the dining table. The raw sap released while peeling root tubers tends to trigger sudden, stinging itchiness across the palms and fingers. Following a few practical precautions can entirely eliminate this prep-time struggle. Before you begin slicing raw jimikand or arbi, apply a small splash of lemon juice or vinegar over your hands and rub thoroughly. This mild acidic barrier prevents raw vegetable juices from activating discomfort on the skin surface. If the vegetable has already been cut barehanded and stinging has set in, immediately apply cool curd or fresh aloe vera gel across the affected areas. The soothing moisture of curd and the restorative properties of aloe vera instantly soothe the prickling sensation. Incorporating these simple culinary habits ensures that cooking wholesome root vegetables remains an enjoyable, hassle-free task. What this means for you Using scientifically proven souring techniques while handling root vegetables eliminates physical discomfort during food preparation and consumption. • Kitchen Safety: Pre-treating your hands prevents acute itching and burning sensations caused by raw tuber sap. This allows home cooks to prepare nutrient-dense root vegetables with confidence. • Smooth Eating Experience: Employing acidic ingredients like tamarind, vinegar, or lemon breaks down sharp oxalate deposits. This guarantees that meals will not trigger painful throat prickles or irritation. • Instant Skin Relief: If raw vegetable sap touches bare skin, pantry staples like cold curd or aloe vera provide immediate cooling. There is no need to purchase specialized ointments for sudden itching. • Dietary Enrichment: Families no longer need to exclude nutritious traditional tubers like suran and arbi due to handling fears. Safe prep methods make it easy to incorporate these wholesome ingredients into daily meals. Why this happened The acute itching experienced while handling or consuming root vegetables like suran and arbi stems from a natural biochemical defense mechanism found within the tubers. • Presence of Calcium Oxalate: These root vegetables harbor microscopic, needle-shaped crystals of calcium oxalate. Slicing the raw vegetable exposes these sharp crystals, allowing them to pierce sensitive skin and mucous membranes. • Absence of Acidic Agents: If sour mediums are skipped during the boiling or cooking phase, the oxalate crystals fail to dissolve. Without adequate acid exposure, the sharp elements remain intact and irritate the throat lining during eating. • Direct Skin Exposure: Peeling these vegetables barehanded allows the concentrated raw sap to settle straight into skin pores. This unprotected contact instantly triggers severe surface itching and tingling on the palms. Questions & Answers 1. Why do suran and arbi cause throat itching? These vegetables contain sharp calcium oxalate crystals that lodge into the sensitive lining of the throat if not properly neutralized. 2. Why should jimikand be boiled in tamarind water before cooking? The natural acidity of tamarind dissolves the calcium oxalate crystals, completely preventing irritation in the throat. 3. What should be applied to hands before cutting root vegetables to prevent itching? Rubbing a small amount of lemon juice or vinegar on your hands before cutting creates an acidic barrier that prevents itching. 4. How can you get fast relief if your hands start itching while cutting jimikand? Applying cold curd or fresh aloe vera gel generously over the hands provides immediate soothing relief from the stinging sensation. https://trendkia.com/en/lifestyle/jimikand-aura-suran-katane-para-nahin-hogi-hathon-men-khujali-chef-ranveer-brar-ne-batae-pakane-ke-asana-nuskhe-40758 TrendKia — Har trend, sabse pehle.