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Sour substances like lemon, tamarind, curd or vinegar shouldn’t be kept in brass or copper vessels because their acids react with the metal. This reaction forms compounds that can affect taste, reduce the vessel’s shine, and may be harmful if consumed in excess. These metals are best used for water, dry food or traditional cooking methods that don’t involve strong acids. For safe, high-quality brass and copper utensils designed for the right use, http://www.brassglobe.com offers reliable, well-crafted options.
Scientifically, sour substances like lemon juice, tamarind, and curd contain acids. These acids can react with copper and brass, causing the metals to dissolve into the food. This may produce harmful compounds and can affect the taste and safety of the food. That’s why sour foods are usually stored in glass, ceramic, or stainless-steel vessels.
There is also a traditional or superstitious belief that keeping sour foods in copper or brass vessels is unlucky or can make the food impure. In olden days, people may not have known the scientific reason behind the reaction, so such beliefs were passed down as customs. So, what may seem like superstition actually had a practical reason behind it.