Benefits of Carrot Kanji

Black Carrot Kanji in Ayurveda – A Fermented Elixir for Gut Health

Black Carrot Kanji is a traditional fermented Ayurvedic drink known for its detoxifying, probiotic, and immunity-boosting properties. Made from black carrots, mustard seeds, and Himalayan salt, this tangy, naturally fermented drink is a powerhouse of nutrients, balancing Vata and Kapha doshas while supporting digestion and gut health.

Ayurvedic Benefits of Black Carrot Kanji

1. Improves Digestion & Gut Flora

• Acts as a natural probiotic, restoring healthy gut bacteria.
• Stimulates Agni (digestive fire) and prevents bloating, constipation, and indigestion.
• Helps in IBS, acidity, and weak digestion.

2. Detoxifies the Body & Enhances Liver Health

• Rich in antioxidants and fiber, which help flush out toxins (Ama).
• Supports liver function and purifies blood, making it excellent for skin health.

3. Balances Doshas

• Pacifies Vata & Kapha, making it ideal for winter and sluggish digestion.
• Can be beneficial for Pitta in moderation, especially in warmer seasons.

4. Boosts Immunity & Strengthens Metabolism

• High in Vitamin C, iron, and anthocyanins (powerful antioxidants).
• Fermentation enhances nutrient absorption, boosting overall strength.

5. Supports Weight Loss & Metabolic

• Health Low in calories yet high in fiber, aiding digestion and fat metabolism.
• Helps in reducing water retention and bloating.

6. Enhances Skin & Hair Health

• Rich in anthocyanins (natural plant pigments in black carrots), which reduce skin inflammation.
• Improves collagen production, making skin glow and hair stronger.

How to Make Black Carrot Kanji (Ayurvedic Recipe)

Ingredients:

4-5 black carrots (cut into long pieces)

1-2 beetroots (optional, for deeper color and extra nutrients)

1.5 liters filtered water

2 tbsp mustard seeds (rai) (crushed)

1 tbsp black salt (Kala Namak)

½ tsp hing (asafoetida) (helps in digestion)

1 tsp turmeric (haldi) (optional, for anti-inflammatory benefits)

Method:

1. Add all the ingredients into a glass jar and stir well.
2. Cover with a muslin cloth and keep it in sunlight for 4-5 days, stirring daily.
3. Once fermented, strain the liquid and store it in the refrigerator.
4. Drink half a cup before meals for best digestive benefits.

Who Should Avoid Black Carrot Kanji?

People with severe acidity or ulcers (consume in moderation).

Those prone to high Pitta imbalance (best taken in small quantities).

Drinking Black Carrot Kanji regularly during winter and spring supports gut health, detoxifies the body, and enhances overall well-being. Stop the intake of Carrot Kanji before Navratras

Contact us right now to know more!