Kanji Drink: The Tangy Carrot Beverage for Good Health

Sharadendu Bali¹*, Vipin Kumar¹, Anuj Goutam²

¹ Professor General Surgery, TMU, Moradabad, UP, India

² Maharishi Markandeshwar University, Mullana, Ambala, Haryana, India

DOI: 10.29011/2577-2201.100229 | Open Access Article

Abstract

Research Article

Kanji is a traditional Indian ready-to-serve fermented drink popular in North India, especially during spring festivals like Holi. Prepared through natural lactic acid fermentation of anthocyanin-rich black carrots (Daucus carota subsp. sativus), coarse mustard seeds (Brassica nigra / raee), black pepper, red chili, and black salt, Kanji provides a powerful synbiotic combination of prebiotics and probiotics (Lactobacilli, Pediococcus). It exhibits digestive, diuretic, hepatoprotective, antimalarial, and anticancer properties.

Keywords: Kanji Drink, Black Carrot, Probiotics, Lactobacillus, Anthocyanins, Brassica nigra, Kala Namak, Fermentation.

1. Introduction & Probiotic Value

Kanji is an Indian ready-to-serve fermented drink, particularly popular in North India during festivals like Holi. Fermented foods provide benefits beyond basic nutrition through probiotic Lactobacilli and prebiotic fiber. Natural fermentation in Kanji offers a non-dairy alternative to commercial probiotic drinks, supporting gut microbiota, nutrient absorption, and immune response.

2. Recipe & Preparation of Kanji

Ingredients for black carrot Kanji include thin sliced black carrots, coarsely ground Brassica nigra (raee) seeds, black pepper powder, red chili powder, black salt (kala namak), and table salt. The mixture is placed in water inside a baked clay pot (matka) and exposed to sunlight for 3-5 days for natural fermentation.

Figure 1Kanji Ingredients & Clay Pot

Diced Black Carrots

Coarse Powdered Raee

Black Salt & Chili

Fermented Kanji in Pot

Figure 1: The ingredients used in preparing Kanji beverage. All ingredients are mixed in a utensil and kept in sunlight for a few days, traditionally using clay pots.

3. Phytochemical Constituents of Black Carrots

Black carrots are exceptionally rich in acylated cyanidin anthocyanins, carotenoids (lutein, beta-carotene), phenolic acids (chlorogenic, caffeic, ferulic, quercetin), and vitamin C. Polyacetylenes reduce macrophage-derived Nitric Oxide (NO) by 65%, conferring strong anti-inflammatory and cardioprotective benefits.

4. Fermentation & Probiotic Profile

Lactic acid bacteria (LAB) such as Lactiplantibacillus plantarum and Pediococcus acidilactici break down sugars into lactic acid, secreting bacteriocins that destroy food-poisoning pathogens like Staphylococcus aureus. Homemade Kanji offers superior probiotic, antioxidant, and Vitamin B12 profiles compared to commercial bottled drinks.

5. Health Benefits of Black Mustard (Brassica nigra / Raee)

Anticancer Action: Induces apoptosis and S/G2/M cell cycle arrest in non-small cell lung and liver cancer cells.
Antimalarial Action: Chemosuppressive against Plasmodium berghei. Consuming maroon Kanji around Holi (March) coincides with summer mosquito breeding, offering natural antimalarial prophylaxis.
Antiviral & Anticonvulsant: Inhibits SARS-CoV-2 3CLPro protease and reduces seizure intensity/frequency.

6. Kala Namak & Triphala Synergies

Black salt (kala namak) used in Kanji is prepared in brick kilns by firing rock salt alongside Triphala myrobalans (Amalaki, Haritaki, Bibhitaki) and Babool (Acacia nilotica) bark for 12-14 hours. This transfers the antioxidant, tissue-rejuvenating, and digestive-detoxifying properties of Triphala directly into the herbal salt.

7. Red Chillies & Capsaicin Actions

Red chillies (Capsicum annuum) contain bioactive capsaicinoids and carotenoid pigments. Population-based studies by Chopan & Littenberg (2017) revealed that consumption of red chillies is associated with a 13% reduction in all-cause mortality. Capsaicin inhibits NF-κB, activates apoptosis in cancer cells, depletes Substance P to reduce pain, and inhibits AChE, BChE, and β-secretase in Alzheimer's disease models.

Figure 2: 6 Health Advantages of KanjiSuperfood Fermented Drink

1. Prebiotic & Nutrient Absorption

Increased mineral absorption, pathogen suppression, mucosal integrity.

2. Brain Function & Probiotic

Short-chain fatty acids, gut-brain axis stimulation.

3. Weight Loss & Red Chili

Lipid catabolism, capsaicinoids, anti-diabetic.

4. Healthy Skin & Carrots

Anthocyanins, carotenoids, anti-aging, UV defense.

5. Fortified Immune System

Kala namak, Triphala, lung & digestive rejuvenation.

6. Reduced Risk of Cancers

Brassica nigra isothiocyanates, anti-carcinogenic.

Figure 2: Summary of health advantages accruing from drinking the fermented beverage made from black carrots and mustard seeds.

8. Discussion & Conclusion

Black carrot Kanji drink is an indigenous fermented probiotic powerhouse. It serves as an effective traditional home remedy for gastrointestinal disturbances like anorexia, bloating, and liver disorders. Regular consumption enhances immunity, promotes gut microbiome diversity, and offers preventive health benefits against chronic diseases.

References

Berry SK, Manan JK, Joshi GJ, Saxena AK, Kalra CL (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). J Food Sci Technol 26:327-328.
Netzel M, Netzel G, Kammerer DR, Schieber A, Carle R, et al., (2007) Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins. Innov Food Sci Emerg Technol 8:365-372.
Singh G, Arora M, Maithani M, Kumari M, Bansal P (2021) Traditional Homemade Probiotic Drink “Kanji” versus Marketed Probiotic Drink. J Integr Health Sci 9:14.
Danlami U, Orishadipe A, Lawal DR (2016) Phytochemical, nutritional and antimicrobial evaluations of aqueous extract of Brassica Nigra seeds. Am J Appl Chem 4:161.
Chopan M, Littenberg B (2017) The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study. PloS one 12:e0169876.
Bali S (2023) The Indian Delicacy Nimbu Achar: Your Lemony Pathway to Brain Health. Curr Res Cmpl Alt Med 7:179.