Question

Which ingredient is used as meat tenderizer?

• A. Ker
• B. Kachri
• C. Kokum
• D. Ver

Hint:

Natural tenderizers include enzymes like papain (raw papaya), bromelain (pineapple), and acids like yogurt or vinegar.

Answer 1

The Correct Option is B

To determine which ingredient is used as a meat tenderizer, we need to examine the properties and culinary uses of the given options. The question provides four options: Ker, Kachri, Kokum, and Ver.

Explanation:

1. Ker: Ker is a type of wild berry that is extensively used in Rajasthani cuisine. It has a tangy flavor and is typically used in pickles and traditional curries. Ker does not have properties that make it suitable for tenderizing meat.
2. Kachri: Kachri is a wild cucumber found in the arid regions of India, particularly in Rajasthan. It contains natural enzymes, which can break down protein fibers in meat, making it an effective meat tenderizer. This property makes Kachri the correct choice for a meat tenderizer.
3. Kokum: Kokum is commonly used in the western coastal regions of India. It has a sour taste and is often used to add flavor to curries and beverages rather than as a tenderizer.
4. Ver: Ver, also known as "Lingzhi" or "Reishi mushroom," is used for its medicinal properties and is not typically associated with meat tenderizing.

Conclusion:

The ingredient Kachri is used as a meat tenderizer due to the presence of natural enzymes that break down protein fibers in meat, thereby tenderizing it effectively. Therefore, the correct answer is Kachri.