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Ayurvedic Dravya · Fermented · — kcal / 100g

Black carrot kanji Kanjika

Also known as: kanji, gajar kanji

Winter-sun fermented black carrots with mustard and salt — North India's living probiotic drink; kanjika appears in classical sour-ferment lists.

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Black carrot kanji — Ayurvedic Fermented & USDA Nutrition

Black carrot kanji — Rasa: Sour, Pungent, Salty · Virya: Heating · Vipaka: Sour · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Mildly Increases (+1) Kapha: Pacifies (-1)
Rasa (Six Tastes)
Sour, Pungent, Salty
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sour
Guṇas (Qualities)
Light, Liquid, Sharp
Digestibility & Agni
4/5 · Agni 2
Seasons & Timing
Shishira, Vasanta · Midday

Classical Ayurvedic Profile & Preparation

Winter-sun fermented black carrots with mustard and salt — North India's living probiotic drink; kanjika appears in classical sour-ferment lists.

Traditional Preparation (Samskara)

Ferment black carrot batons in salted mustard water in winter sun for 3–5 days until pleasingly sour; refrigerate once ready.

Classical Provenance: North Indian tradition; kanjika in classical lists.

Synergistic Combinations (Samyoga)

  • small glasses before or with lunch
  • the fermented carrots eaten alongside

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: high pitta, acidity
  • Contraindication: hypertension (brine salt)

Verified USDA Nutrition Facts for Black carrot kanji

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/2 cup (120g):

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