Mukwas: The Ayurvedic Digestive Mix

Mukhwas are a common after meal digestive and mouth freshener, but this traditional mixture is also illustrative of Ayurvedic nutrition principles at work. It is filled with a variety of seeds, and spices, and this version also includes mishri and dried rose petals.

Mishri (khadi sakhar) is used as an anupana (a catalysing agent) in Ayurveda, and in addition, it lends a pleasant, cooling taste to the mixture that also helps to cleanse the palate after a meal. Mishri is one of the list of foods that can be taken daily as per Ayurveda.

This mukhwas combination is highly nutritious, digestive, and contains a good dose of the astringent rasa (taste). Astringent is the best taste to eat at the end of a meal as it is Kapha-Pitta pacifying, prevents drowsiness, is mucous clearing, and calms cravings for further tastes.

Roasting the seeds introduces Agni and makes them lighter to digest. As a whole, this mixture acts synergistically offering more benefit overall than each element taken separately. What seems like a humble after dinner treat is actually a potent protective support. It also helps to satisfy the six tastes in a meal, providing some often lacking tastes such as kashaya (astringent), tikta (bitter), katu (pungent), especially absent in the Standard American Diet.

To make: 🌸

1/4 cup Fennel seeds

1/4 cup Dhania Dal (split coriander seed)

1 tbsp Cumin seeds

1/4 cup Sesame seeds

1 tbsp Ajwain seeds

1 tbsp Dill seeds

1 tbsp Flax seeds

4 pods Cardamom, seeds removed and powdered

4 whole Cloves powdered

2 tbsp Mishri

6-7 Dried rose petals

Dry roast all ingredients accept for the cardamom powder, clove powder, mishri, and dried rose petals.

While still warm, add the powdered cardamom and cloves and mix well.

Once the mixture has cooled, mix in the mishri and dried rose petals. Store in an airtight container.