Kanji (drink)

In today's world, Kanji (drink) has become a topic of great relevance and interest to a wide audience. Whether for its social impact, its historical relevance or its influence on daily life, Kanji (drink) has captured the attention of many people around the world. From its origin to its development and possible future implications, Kanji (drink) has generated extensive debate and discussion in different areas. In this article, we will thoroughly explore Kanji (drink) and its many facets, with the goal of providing a broad and comprehensive overview of this topic.

A red drink in a cup
A close-up of Kanji drink

Kanji is a fermented drink,[1] originating from the Indian subcontinent, made in India for the festival of Holi.[2]

Kanji is made with water, black carrots, beetroot, mustard seeds and heeng. It may be served with boondi sprinkled on top.

Nutritionally, kanji is high in antioxidants. Eleven strains of probiotic bacteria have been isolated from kanji, with the strain Pediococcus acidilactici genotypically characterised with high growth potential.[3]

See also

References

  1. ^ Kingston, J. J.; Radhika, M.; Roshini, P. T.; Raksha, M. A.; Murali, H. S.; Batra, H. V. (September 2010). "Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji". Indian Journal of Microbiology. 50 (3): 292–298. doi:10.1007/s12088-010-0022-0. ISSN 0046-8991. PMC 3450057. PMID 23100843.
  2. ^ "Go for 'desi coolers' this Holi". The Times of India. 7 March 2012. Retrieved 6 June 2012.[dead link‍]
  3. ^ Sharma, Chetna; Sahota, Param Pal; Kaur, Sarabjit (October 2021). "Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji". Bulletin of the National Research Centre. 45 (1): 3, 6. doi:10.1186/s42269-021-00594-y. ISSN 2522-8307. PMC 8353425. PMID 34393474.


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