why should curd and sour substances not be kept in brass and copper vessels?

Why Should Curd and Sour Substances Not Be Kept in Brass and Copper Vessels?

We often hear from elders that curd, pickles, or any sour substances should not be kept in brass or copper vessels — but why? Let’s break it down scientifically. why should curd and sour substances not be kept in brass and copper vessels?

🧪 The Science Behind It

Both brass (an alloy of copper and zinc) and copper are highly reactive metals. When they come into contact with acidic or sour substances (like curd, lemon juice, tamarind, or pickles), a chemical reaction occurs.

✅ Curd and sour foods contain organic acids — mainly lactic acid (in curd) and citric or tartaric acid (in fruits).
✅ When these acids react with brass or copper, they cause:

• Metal corrosion → releasing copper salts or oxides.
• Formation of toxic compounds → some copper salts (like copper sulfate) are harmful if ingested.

⚠️ What Happens If You Store Them Anyway?

• Contamination of food → The acids dissolve part of the metal surface, causing copper or zinc to leach into the food.
• Toxicity risk → Consuming food contaminated with copper salts can lead to symptoms like nausea, vomiting, diarrhea, and even long-term health issues if consumed repeatedly.
• Taste alteration → The reaction can also give the food a metallic or unpleasant taste.
• Damage to vessels → Acidic foods can tarnish or corrode brass and copper, reducing the lifespan of the utensils.

🛡️ Safer Alternatives

For storing curd, pickles, or any sour items, use:
✅ Stainless steel containers
✅ Glass jars
✅ Food-grade plastic
✅ Ceramic or earthen pots

These materials are non-reactive and keep the food safe.

Traditional Use of Copper and Brass

It’s important to note that copper and brass have excellent antimicrobial properties — that’s why they are traditionally used for storing water. But they are meant only for non-acidic substances, like water, grains, or dry goods, not acidic or sour foods.

Summary Table

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