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{{Short description|Indian fermented drink}} | |||
{{more citations needed|date=March 2013}} | {{more citations needed|date=March 2013}} | ||
{{Use dmy dates|date=August 2019}} | {{Use dmy dates|date=August 2019}} | ||
[[File:Kanjee gajar view.jpg|thumb|alt=A red drink in a cup|A close-up of Kanji drink]] | |||
'''Kanji''' is a [[fermented drink]],<ref>{{Cite journal|last1=Kingston|first1=J. J.|last2=Radhika|first2=M.|last3=Roshini|first3=P. T.|last4=Raksha|first4=M. A.|last5=Murali|first5=H. S.|last6=Batra|first6=H. V.|date=September 2010|title=Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji|url= |journal=Indian Journal of Microbiology|language=en|volume=50|issue=3|pages=292–298|doi=10.1007/s12088-010-0022-0|issn=0046-8991|pmc=3450057|pmid=23100843}}</ref> originating from the [[Indian subcontinent]], made in India for the festival of [[Holi]].<ref>{{cite news| url=http://articles.timesofindia.indiatimes.com/2012-03-07/recipes/31131673_1_thandai-bhang-lassi |title=Go for 'desi coolers' this Holi |date= 7 March 2012 | newspaper=[[The Times of India]] |accessdate=6 June 2012 }}{{dead link|date=October 2024|bot=medic}}{{cbignore|bot=medic}}</ref> | |||
'''Kanji''' is a [[fermented drink]],<ref>{{Cite journal| | |||
Kanji is made with water, [[black carrot]]s, [[beetroot]], [[mustard seed]]s and [[heeng]]. It may be served with [[boondi]] sprinkled on top. | Kanji is made with water, [[black carrot]]s, [[beetroot]], [[mustard seed]]s 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.<ref>{{cite journal |last1=Sharma |first1=Chetna |last2=Sahota |first2=Param Pal |last3=Kaur |first3=Sarabjit |title=Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji. |journal=Bulletin of the National Research Centre |date=October 2021 |volume=45 |issue=1 |pages=3,6 |doi=10.1186/s42269-021-00594-y |pmid=34393474 |pmc=8353425 |issn=2522-8307|doi-access=free }}</ref> | |||
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==See also== | ==See also== | ||
* [[List of Indian beverages]] | * [[List of Indian beverages]] | ||
*[[Şalgam]] | *[[Şalgam]] | ||
*[[Kanji (food)]] | |||
==References== | ==References== | ||
Latest revision as of 20:54, 29 July 2025
 | This article needs additional citations for verification. (March 2013) |
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[edit | edit source]
References[edit | edit source]
- ↑ 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.
- ↑ "Go for 'desi coolers' this Holi". The Times of India. 7 March 2012. Retrieved 6 June 2012.[dead link]
- ↑ 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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