Kanji Masala Premix – FAQs, Usage, Ingredients & Fermentation Guide
PRODUCT IDENTITY & POSITIONING
Kanji is a traditional Indian fermented drink prepared in households using vegetables, spices, water, and natural fermentation.
It is a balanced spice blend specifically formulated to support consistent fermentation and authentic kanji flavour.
INGREDIENTS & QUALITY
It is made using mustard seeds, salt, black salt, turmeric, black pepper, Kashmiri red chilli, and asafoetida.
No. No added sugar is used, as confirmed by lab testing Kanji Masala.
Yes. The product undergoes lab testing for nutritional transparency and safety Kanji Masala.
FERMENTATION & USAGE
Mix kanji masala with water and chopped vegetables in a glass jar and allow natural fermentation for 2–3 days.
Traditionally, kanji jars are kept in a warm place to support fermentation, avoiding direct harsh sunlight.
Yes. Stirring once daily helps ensure even fermentation.
FAMILY & DAILY USE
Yes, in small quantities, depending on taste tolerance.
Yes. Many families include kanji as part of seasonal food habits.
STORAGE & SHELF LIFE
Once fermented, kanji can be stored in the refrigerator for 3–5 days.
Store in a cool, dry place, away from moisture and sunlight.
BUYING & POSITIONING
No. It is a food-based spice blend used to prepare fermented drinks, not a supplement or medicine.
Anyone looking to prepare traditional homemade kanji easily and consistently at home.