Kanji (drink)

Kanji is a traditional Indian drink, primarily consumed in the northern regions of the country. It is a fermented beverage, typically made from black carrots, mustard seeds, and water. The drink is known for its unique taste and health benefits, particularly during the winter season.

History

The origins of Kanji can be traced back to ancient India. It has been a part of traditional Indian cuisine for centuries, especially in the northern regions like Punjab, Haryana, and Delhi. The drink is traditionally prepared during the winter season, when black carrots are readily available.

Preparation

The preparation of Kanji involves a simple process of fermentation. Black carrots are peeled and cut into long pieces, which are then mixed with water, mustard seeds, and salt in a ceramic jar. The mixture is left to ferment for about 3-4 days, after which it is ready to be consumed. The fermentation process gives Kanji its distinctive sour and spicy taste.

Health Benefits

Kanji is known for its numerous health benefits. It is rich in antioxidants, which help in boosting the immune system. The drink is also a good source of probiotics, which aid in digestion. Moreover, it is low in calories, making it a healthy beverage option.

Cultural Significance

In addition to its health benefits, Kanji holds a significant place in Indian culture. It is a common sight during the festival of Holi, where it is served as a refreshing drink. The beverage is also a part of traditional Indian weddings and other celebrations.

See Also

• Indian cuisine
• Fermentation (food)
• Probiotic