Loved Kunal Kapur's 7-Spice Kanji? 6 Best Spices For DIY Kanji

A simple Kanji can be your go-to drink this summer and it’s amazingly easy to make. Though this quick probiotic is typically made with a veggie, Chef Kunal Kapur just made a kanji with spices and impressed the Internet. Indian spices are packed with health-promoting properties and can help and quite a few of them have anti-inflammatory properties, which can keep your gut health in check.

Kapur used black and mustard seeds, cumin, chilli powder, turmeric, cinnamon and heeng. He also used some curd, ghee and salt. Both mustard and turmeric are nutrient-rich, contain antioxidants and anti-inflammatory properties, and contribute to good cardiovascular health. Cumin is also a rich source of iron, while cinnamon can help lower blood sugar. 

Some spices are more effective than others and also more potent; turmeric and mustard can be a common base for your kanji and you can add other spices depending on your preference. You can use spices and curd to make a quick kanji for your weekdays and skip using veggies altogether. Here are some spices you can use in your homemade kanji.

Mustard Seeds

Mustard seeds are a staple in Indian cuisine and are often used in kanji for their pungent flavour and aroma. They add a sharp, tangy taste to the drink and contribute to its distinctive flavour profile.


Turmeric is known for its vibrant yellow colour and earthy flavour. In kanji, turmeric not only adds colour but also imparts a warm, slightly bitter taste and is valued for its medicinal properties.

Fenugreek Seeds

Fenugreek seeds have a slightly bitter taste with hints of sweetness and are commonly used in Indian cooking. In kanji, fenugreek seeds provide a unique flavour and aroma, enhancing the overall taste of the drink.

Asafoetida (Heeng)

Asafoetida is a resinous gum with a strong, pungent odour and flavour. It is used sparingly in kanji to add depth and complexity to the drink's flavour profile. Asafoetida is believed to aid digestion and is commonly used in Indian cuisine for its medicinal properties.

Black Pepper

Black pepper is a versatile spice with a sharp, spicy flavour. In kanji, black pepper adds heat and warmth to the drink, balancing out the other flavours and providing a refreshing kick.

Cumin Seeds

Cumin seeds have a warm, earthy flavour with hints of citrus and are widely used in Indian cooking. In kanji, cumin seeds impart a distinct aroma and flavour, complementing the other spices and vegetables used in the drink.