Pick up any pack of mukhwas and the ingredient list can read like a spice-box roll call: saunf, dhana dal, til, suwa, ajwain, hari patti, supari, gulkand… Here's what each one actually is, and what it brings to the mix.
The base seeds
Saunf (fennel seeds)
The heart of most mukhwas. Saunf is sweet, slightly liquorice-like and cooling. It's the flavour most people associate with "after-meal" in India. You'll also find sweet saunf, which is fennel coated in a thin layer of sugar.
Dhana dal (split roasted coriander seeds)
Coriander seeds that have been roasted and split. They're crunchy, nutty and mildly citrusy, and they add body to a blend. Dhana dal is one of the most common mukhwas ingredients in Gujarati and Mumbai households.
Til (sesame seeds)
White or black sesame, roasted until toasty. Til adds crunch and a warm, nutty flavour. It's the star of our Karare Til.
Suwa (dill seeds)
Slightly sharper and more herbal than fennel, dill seeds are a traditional after-meal seed in many Indian homes. Try them in Sua Til.
Ajwain (carom seeds)
Strong, peppery and thyme-like. A little goes a long way, so it's usually used in small amounts.
The "healthy seed" crew
Modern mukhwas blends often include seeds people already know from their breakfast bowls:
- Alsi (flax seeds)
- Pumpkin seeds
- Watermelon seeds
- Sunflower seeds
- Chia seeds
Roasted and lightly seasoned, these make a satisfying, crunchy mix. Our Seven Seeds and Seven Seeds Plus are built around them, and Nachni adds ragi to the mix.
The sweet and fragrant extras
- Gulkand: a preserve of rose petals, sweet and floral. A must in paan-style mukhwas.
- Dried rose petals (gulab patti): fragrance and colour.
- Tutti frutti: candied fruit pieces, for a playful sweetness.
- Coconut: dried or roasted, for richness.
- Betel leaf: the paan leaf itself, dried, as in our Kalkati Paan.
The nutty and royal extras
- Almonds, cashews and raisins: for a richer, festive mix like Zakas.
- Dried dates (kharek): chewy and naturally sweet, as in Shahi Mix.
And supari?
Supari is areca nut, often sliced, roasted or flavoured. It's a traditional part of many mukhwas and paan blends. If you prefer to avoid it, choose a seed-based blend; every Freshners product page lists its full ingredients.
Reading a mukhwas label
A quick tip: ingredients on Indian food labels are usually listed roughly from most to least. So a mix that starts with "saunf, dhana dal…" will taste mostly of those, while one that starts with "almonds, cashews…" will be richer and nuttier.
Still not sure which one is for you? Our homepage has a little "What are you in the mood for?" picker, or you can simply ask us on WhatsApp.
