Mukhwas is a mix of seeds, nuts, and sometimes dried fruit, eaten after a meal in households across India and other parts of South Asia. Its name comes from Sanskrit words roughly meaning “mouth” and “to stay,” referring to the lingering flavour it leaves behind.
Common Ingredients
Fennel, anise, coconut, coriander seeds, and sesame are among the most common ingredients in a mukhwas mix, sometimes combined with sugar-coated versions or aromatic additions.
A Long-Standing Practice
Eating something after a meal to freshen breath and mark the end of eating is a practice with a long documented history in Indian households, going back generations as part of everyday meal customs.
Sweet vs. Savoury Versions
Mukhwas can be prepared sweet or savoury depending on the mix of seeds and whether sugar coating or other sweeteners are added.
Pairing with Gulkand
Mukhwas is sometimes paired with gulkand (a rose petal preserve), rolled into a betel leaf as a stuffed paan, or eaten alongside it as a combination after-meal treat.
FAQs
Q1. What is mukhwas made of?
A mix of seeds and nuts — commonly fennel, anise, coconut, coriander, and sesame — sometimes with sugar coating or other flavourings added.
Q2. Is mukhwas always sweet?
No, it can be prepared sweet or savoury depending on the specific mix used.
Q3. What does the word “mukhwas” mean?
It comes from Sanskrit words roughly meaning “mouth” and “to stay,” referring to the lingering flavour it leaves.
Explore TBIF's Mukhwas and Gulkand.
