The concept of Mukhwas is mostly seen in India as a post-meal treat that freshens the breath and helps with digestion.
Mukhwas has always been a part of Indian culinary scene. For the uninitiated, Mukhwas is after-meal breath freshener. "Mukhwas" means "mouth smell", and I am sure we all have indulged into this one at one time or the other. The concept of Mukhwas is mostly seen in India as a post-meal treat that freshens the breath and helps with digestion. From time immemorial there has been endless recipes of Mukhwas out there that always include seeds and something sweet. The mixture is suppose to leave a much fresh fragrance in your mouth.
There are variety of mukhwas like aniseed, dhania dal (which is the core of a coriander seed), and chuara supari—sugar-coated dried dates—and or simple beetle nut in rose and peppermint essences. Mukhwas happens to be an important part of Indian meals as we all know Indian plate is much heavy and rich and is generally not less than 3-4 courses. There is burst of many different flavours on the plate and mukhwas helps to cut down any unpleasant smell that the food might leave along with helping in digestion. It serves for sort of combining the effects
Food historians trace back the history of having mukhwas back to the Islamic rule in India. Colleen Taylor Sen, in her book Feasts And Fasts: believes that consumption of supari/ betel nuts, which were widely used as breath fresheners were the foundation of mukhwas in the courts of Islamic rulers in Delhi in the 13th and 14th centuries. It was known practice amongst the Muslims rulers to chew sweetened betel nuts and fennel that would freshen up their breath and palate. Mukhwas became prominent around 13th and 14th centuries. While some food historians relate the concept and the origin of mukhwas to that of paan as the presence of betel nuts in both- paan and mukhwas is quite evident draws this theory. This magical freshener are mostly the seeds are coated in colorful candy shells. While some mukhwas are savory in taste but most of them are typically sweet that sees subtle mixed with peppermint oil or sugar.
Charmaine O’Brien, author of The Penguin Food Guide To India compares the Indian mukhwas to comfits, an early confectionary that was popular in Europe during the 18th and 19th centuries. She also emphasises mukhwas are available everywhere in India.
Chef Saransh Goila takes to Instagram to show how to make Mukhwas out of mango gutli. Hr writes “Mango Guthli ko waste nahi, taste karte hai! Thank you for 10million on our Guthli reel. Celebrating with this Aam Guthli Mukhwas! It surely has an acquired taste but it's a brilliant mouth freshener with great ayurvedic benefits. I made this for the first time and I'm happy to hear any suggestions from Aam Guthli Mukhwas experts!!! Also please to share your mukhwas stories with me I know my Gujarati fraaaands love this #delishaaas mouth freshener made with #guthligang :) Hope you guys enjoyed this no waste Guthli recipe.