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In many Gujarati homes, a meal does not end with dessert. It ends with a small pinch of mukhwas. You might see it served in a katori or passed around in a small steel dabba. Mukhwas is eaten after food as it freshens the mouth, but it also helps with digestion. People in Gujarat have been making and eating mukhwas for decades. It is more than just a habit; it is a long-standing tradition. Over time, this humble mouth freshener has evolved into something more. It has become a symbol of hospitality, pride, and even luxury.
History Of Mukhwas
Mukhwas has its roots in Ayurveda and local food wisdom. In earlier days, families made their own mixes at home. They used roasted fennel seeds, coriander seeds, and carom seeds. Some added dry ginger or ajwain. Others used grated coconut or jaggery. Each household had its own style. Grandmothers often made it in small batches. The ingredients were sun-dried and mixed by hand.
Mukhwas was not only about taste; it had a purpose. The ingredients helped with digestion and freshened the breath. It was always natural; no artificial colours were used. People knew where each ingredient came from and its purpose. Mukhwas was stored in small metal boxes, and they were often kept in the kitchen or dining area.
Popular Traditional Mukhwas Types In Gujarat
Many types of mukhwas are still common today. Saunf, or fennel seed mukhwas, is perhaps the most famous. It is sweet and soothing. Many families toast the seeds and then mix them with sugar or gulkand.
There is also the rainbow-coloured mukhwas. This one is made with sugar-coated fennel seeds, dhana dal, and dry dates. Sometimes, it includes sugar balls in red, green, and white. It looks festive and is served during weddings and festivals.
Another common type is the dry paan mukhwas. It contains dried betel leaves, gulkand, cardamom, and sometimes coconut slivers. Some people like the roasted jeera version. This one is stronger in taste and is said to be good for digestion.
Many still enjoy the ajwain mix. This is more bitter and is eaten after heavy meals. It might include a bit of lemon powder or black salt. This type is not sweet but feels sharp and cleansing.
The Rise Of Mukhwas Shops In Gujarat
By the late 1900s, mukhwas moved out of the home and into small shops. In cities like Ahmedabad, Rajkot, Bhavnagar, and Surat, you could find entire counters filled with colourful varieties.
Jalaram Mukhwas became one of the earliest popular names. Starting from a small shop in Ahmedabad, it quickly gained fame for its unique blends. The shop attracted locals and tourists alike. People would stop to taste samples. Many left with small packets wrapped in newspaper or foil.
Mahavir Mukhwas is another name that holds weight in Gujarat. They began in the 1960s in Bhavnagar. The shop started with only a few basic varieties. But soon, they began experimenting with more ingredients. Their flavours grew, and so did their popularity. They now have outlets across Gujarat.
Manibhadra Mukhwas is known for balancing the old with the new. Based in Rajkot, it has been a go-to place for many locals. They offer both classic blends and new-age twists. Their packaging is neat, and the quality is consistent. People even send their products as gifts across India.
Health Benefits And The Rise Of Sugar-Free Mukhwas
Mukhwas was never only about taste. It had a purpose. It helped in digestion and gave relief after meals. The seeds used in mukhwas support the digestive tract.
Fennel seeds are known to cool the stomach, and they also reduce gas and bloating. Coriander seeds help balance digestion. Ajwain helps break down food. Ginger aids in clearing the system. These are not just flavours, they are functional ingredients.
Over time, people started asking for sugar-free blends. Not everyone wanted added sweetness. Diabetic people needed safer options, and others preferred clean eating. To cater to this, shops began to offer unsweetened versions. They used herbs and spices but skipped the sugar. Some used natural sweeteners like stevia, and others kept the mix completely herbal. These sugar-free versions are now popular in Gujarat.
Some new blends also focus on gut health! They use chia seeds, rock salt, and dried tulsi. These mixes are still called mukhwas, but they look and taste different from the older types.
Now, health shops and organic stores in Gujarat sell glass jars filled with herbal mukhwas. Some are labelled by function. One might say “For Digestion”. Another might say “For Cooling”. Each jar is tailored for a specific effect on the body.
New Variants And Luxury Appeal
In recent years, the world of mukhwas has changed. It is no longer only about freshness or digestion. It has become a luxury food item.
You can also find herbal mukhwas made with tulsi, rose petals, or dried fruits. These are often sold in glass jars. The labels list the ingredients and their health benefits. They are not cheap, but people are willing to pay for them.
Flavoured mukhwas is another growing trend. You will find mango, orange, chocolate, and even coffee variants. These are especially popular with younger buyers. They are served at cafes and boutique stores. Some restaurants now present mukhwas on tasting spoons or in stone bowls.
In weddings and festivals, bespoke mukhwas blends are gifted in hampers. They come in decorative boxes. The labels are sometimes printed with the family name or event details. People customise blends to match the mood of the event.
Luxury food stores in Gujarat stock premium mukhwas jars next to chocolates and dry fruits. These jars often include saffron, silver foil, and dried berries. Some are infused with rose water or sandalwood essence. The look and feel of mukhwas has completely changed.
Mukhwas As A Growing Industry
Recent moves show that mukhwas is no longer just a home item. It is now part of India’s evolving food business. Gujarat stands at the centre of this growth.
In 2024, JoySpoon, a mukhwas startup based in Gujarat, appeared on Shark Tank India. Their idea was to offer spoon-sized blends in eco-packs. Each spoon was labelled by its purpose. Some were for after lunch, others were meant to reduce acidity. Their pitch drew attention, and their samples stood out. The founders walked away with a deal and wide publicity.
Another development followed soon. A rising brand named Eatsim, known for its curated herbal mukhwas, was acquired by Bullion Mouth Fresheners. The deal was valued at half a million US dollars. Bullion is one of the largest players in the premium mukhwas space. Their interest in Gujarat-based sellers shows the value of this local knowledge.
These examples prove that mukhwas is now part of India’s packaged wellness market. It is not only a snack. It is becoming a product with brand value, shelf appeal, and export potential.
The 5% GST And Its Effect
As the market expanded, the government stepped in. In mid-2024, the Goods and Services Tax (GST) Council announced that mukhwas would now carry a 5% GST.
This was the first time mukhwas was placed under a specific tax bracket. Earlier, many sellers treated it like raw goods or ayurvedic herbs. But the new rule saw it as a processed product.
Local shop owners in Gujarat raised concerns. Small businesses worried about reduced sales. Big brands adjusted their prices. But most did not see a major drop in demand.
Customers still bought their favourite jars. Some switched to bulk packs. Others began checking labels more carefully. The GST did not stop the market. But it changed how sellers presented the product. Many now use clean labels, clear pricing, and compliant packaging.
Conclusion
In Gujarat, mukhwas has grown from a small after-meal ritual into something much bigger. It still holds its place at the dining table. But it has also moved into gift boxes, wedding bags, and luxury shelves.
Old brands like Jalaram, Mahavir, and Manibhadra have kept the tradition alive. They also welcomed change. New health blends, sugar-free options, and stylish jars are part of today’s mukhwas story.
People still eat it after lunch or dinner. But they also enjoy it at cafés and weddings. It is still about freshness and digestion. But it is now also about joy, style, and taste. In every spoon of mukhwas, there is a mix of memory and modern life. Gujarat has kept it alive and also made it grow.
