Mukhwas: Indian After-Meal Breath Freshener


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Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 10 servings
Nutrition Facts (per serving)
156 Calories
4g Fat
28g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 156
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 15g
Protein 3g
Vitamin C 2mg 8%
Calcium 100mg 8%
Iron 3mg 18%
Potassium 143mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mukhwas is an Indian post-meal treat that freshens the breath and helps with digestion. There are countless recipes out there, but they always include seeds and something sweet. The word "mukhwas" means "mouth smell" as the purpose of the mixture is to leave you with fresh breath after enjoying a typically flavorful and spicy Indian meal.

This recipe includes aniseed, dhania dal (which is the core of a coriander seed), and sesame seeds, as well as chuara supari—sugar-coated dried dates—and rose and peppermint essences. These ingredients can be found at Indian groceries and online markets. Once you've figured out which ingredients you prefer, you can create your own blend.

To make mukhwas, you first toast each seed separately. This is done on a dry flat pan or shallow skillet over medium heat. Toasting brings out the seeds' natural flavors and aromas and enhances the taste of the mukhwas. Many recipes, such as this one, include food coloring to turn the sesame seeds red and the dhania dal green, but you can eliminate if you prefer. Then the seeds are combined with the chuara supari and essences and mixed well.

Mukhwas can be enjoyed after all types of dishes, not just Indian cuisine. To eat mukhwas, after a meal place roughly 1/4 teaspoon in your hand and pop into your mouth; chew the mixture until the seeds completely break down and disappear.


  • 1/2 cup aniseed

  • 1/2 cup dhania dal, the core of a coriander seed

  • 1/2 cup sesame seeds, or betel nut slivers

  • 1 teaspoon red food coloring, optional

  • 1 teaspoon green food coloring, optional

  • 1/2 cup chuara supari, or sugar candy

  • 1 teaspoon rose essence

  • 1 teaspoon peppermint essence

Steps to Make It

  1. Gather the ingredients.

  2. Heat a dry flat pan or shallow skillet over medium heat until hot.

  3. Add the aniseed and roast until mildly aromatic and slightly darker. Remove from the pan and set aside to cool completely.

  4. Repeat the roasting procedure with the dhania dal and the sesame seeds, toasting each separately and setting aside to cool.

  5. If using the food coloring, put the toasted sesame seeds on a flat plate and add the drops of red food color to them. Mix well until all the seeds are coated. Allow to dry fully. Add the green food color to the dhania dal, if using, and set aside to dry completely.

  6. Put all of the ingredients together in a large bowl and mix well.

  7. Store in an airtight container in a cool dry place. Consume within two weeks.


In this recipe, you can use either the chuara supari (pronounced soo-paa-ree and made from dried dates) or the sugar candy. Never use both—the mukhwas will end up too sweet if both are used.

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