Traditional soapstone storage, serving, and cookware used in the Southern states of India and its culinary importance

Abstract

Abstract Background The hand-carved, traditional, versatile kitchen utensils made up of soft soapstone are used and treasured since the rise of civilization in India, especially in the southern states: Andhra Pradesh, Telangana, Tamil Nadu, Karnataka, and Kerala. They are called as rathi chippa and kal chatti and employed for cooking, serving, and storing food for many generations. Results The soft soapstone is chemically characterized as steatite and mainly composed of talc. The cookware of varying colors, shapes, and sizes are hand made by the artisans from Tamil Nadu state and offered for sale in the shops located in temple premises and during annual temple festivals. The delicate cookware requires proper conditioning and care while cooking, handling, and cleaning. Such inert cookware has positive quality properties such as low dielectric, high temperature resistance, high density and high mechanical strength. These characteristics have been reflected on the cookware application in cooking foods that require longer cooking time over a gentle fire, and sour, acidic, tamarind containing dishes. They are extensively used for making liquid, gravy-based curries and semi-solid foods; storing and preserving milk, curd, buttermilk, rock salt, tamarind, extracts, pickles, etc. Conclusions Notably, the food cooked in soapstone cookware retains the natural, authentic, original aroma and taste. As an insulator, it acts as a casserole by keeping the food hot for longer durations. Being extremely dense and non-porous, it is impervious to bacterial penetration and prevents the bacterial growth on the surface as well as extends the shelf life of cooked foods. Fascinated by traditional importance, distinct taste and health benefits, and tired of factory-made things, the current generations are shifting toward these handmade, exclusive soapstone products.