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Masala Supari

Posted by CKP Recipes by Sushama Deshpande on

In India, there is a practice of serving “Mukhwaas” or Mouth-Freshener after Food. A lot of products are available in the market and the most common mouth freshener is a combination of Saunf-Dhanadaal(Fennel seeds-Split Coriander seeds). The Masala supari which we are preparing here is a combination of traditional Ayurvedic ingredients, which are known to be good for digestion and help in avoiding gas problems. This Supari is typically given to ladies who have just given birth – till upto a few months post child-birth. However, this can be consumed by everyone, even children.

Ingredients –

Badishop – Fennel Seeds – Saunf -Half Bowl
Owa – Carom Seeds- Caraway Seeds – Ajwain – Little less than Half bowl
Soonth – Dry Ginger powder – 1.5 tsp
Dhana Dal – Split Coriander seeds – Half bowl
Balantshopa – Dill/Sowa seeds – Half bowl
Jeshtimadh powder – Mulethi – Licorice – Half bowl
Green Cardamom – Green Ilaichi – About 10 pieces
Cinnamon – Dalchini – 1 piece
Cloves – Lavang – Laung – 7 to 8 pieces


Preparation –

  • Break the Cinnamon into smaller pieces.
  • Add all the ingredients to the Mixer Bowl, except Jeshtimadh(Mulethi/Licorice) powder and Soonth(Dry Ginger) powder.
  • Make a fine powder in the mixer.
  • Add the Jeshtimadh powder and Soonth powder to the Mixer Bowl and let it mix once more in the mixer.
  • Move it to the mixing bowl and mix it well.
  • Supari is ready.

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