Combo · save ₹999120+ servings · 1 kg
India's Cleanest Pomegranate + Ash Gourd Combo
- Pomegranate Podi
- Ash Gourd Drink Mix
₹3,999₹4,998
₹2,499
Inclusive of all taxes. Free delivery.
Ash gourd, aloe vera, basil, cardamom, coriander leaves and carom seeds, sweetened only with palm tree sap. A mildly sweet, tangy drink mix. Seven ingredients, nothing else. 60+ servings.
- 60+ servings
- 500 g
- 100% vegetarian
- No additives or preservatives
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1
Prepared fresh and dispatched within 2 working days.
Made with · 7 ingredients
- Ash gourd
- Coriander leaves
- Cardamom
- Carom seeds (ajwain)
- Basil
- Aloe vera
- Palm tree sap
A part of your day
Ready in 10 seconds
- 1Scoop
Take 1 tbsp of Ash Gourd Drink Mix.
- 2Mix
Add it to a glass (about 120 ml) of water and stir well.
- 3Drink
Have it in the morning or before meals.
Clean, by design
India's cleanest means a short ingredient list we are proud to print, and proof you can ask for.
Whole ingredients only
Real fruits, seeds and spices. No extracts, fillers or flavourings.
Nothing added
No preservatives, artificial colours or flavours, or anti-caking agents.
Independently lab tested
Tested by an independent laboratory. Reports are available on request.
FSSAI-licensed kitchen
Made fresh in small batches in a licensed kitchen.
Known suppliers
We know where every ingredient comes from.
What's inside, and what research says
A short, honest look at each ingredient. These are findings about the ingredients themselves, from published research. They are not claims about this product.
Ash gourdBenincasa hispidaA large, mild, watery gourd eaten in India as a vegetable in curries and sun-dried bori, and cooked in sugar syrup to make the sweet called petha.
What it contains
- Raw ash gourd (waxgourd) is mostly water: about 96 g per 100 g, with about 13 kcal, 2.9 g fibre and 13 mg vitamin C per 100 g (USDA SR Legacy data).
- A review reports the edible portion as roughly 94-97% moisture, with small amounts of fibre, vitamin C (a wide range, about 1-68 mg per 100 g), B vitamins and minerals such as potassium.
What research says
- Laboratory studyIn laboratory tests, extracts of ash gourd fruit, peel and seed neutralised free radicals. The review notes most antioxidant evidence is from test-tube work, which may not carry over to people.
- Laboratory studyA laboratory analysis of fresh ash gourd juice found phenolic compounds (gallic acid the most abundant) plus oleanolic and ursolic acids, and measurable radical-scavenging and iron-binding activity.
Source: Molecules 2020
Research on this ingredient is still early: laboratory and animal studies only.
Coriander leavesCoriandrum sativumFresh coriander leaves (hara dhania) are a green herb chopped into chutneys, raita, dals and curries or scattered over finished dishes in Indian cooking.
What it contains
- Coriander leaves are a source of carotenoids: one HPLC study reported about 74 ug/g lutein and 55 ug/g beta-carotene; another reported 74.7 ug/g beta-carotene in south Indian samples.
Source: Food and Nutrition Bulletin 2008; Natural Product Research 2020
- Coriander leaves contain phenolic compounds (11 characterised, mainly caffeic acid derivatives and feruloylquinic acids), plus tocopherols, chlorophylls, ascorbic acid and flavonols.
Source: Food Chemistry 2013; Plant Foods for Human Nutrition 2011
What research says
- Laboratory studyLaboratory tests on coriander leaves and stems measured radical-scavenging and other antioxidant assays; soil-grown plants had the highest antioxidant activity, mainly linked to water-soluble compounds such as phenolics. Test-tube data only.
- Laboratory studyIn a laboratory processing study, brief steam-blanching left coriander leaf phenolic content and antioxidant capacity virtually unchanged, and short water-blanching gave higher values than the unheated leaves.
Source: Food Chemistry 2013
Research on this ingredient is still early: laboratory and animal studies only.
CardamomElettaria cardamomumCardamom (green elaichi) is the dried seed pod of a ginger-family plant, used whole or ground to flavour chai, sweets, rice dishes and spice blends in Indian food.
What it contains
- GC-MS analysis of four Indian cardamom varieties found essential oil rich in 1,8-cineole (about 29-35%); alpha-terpinyl acetate was 26.7% in the one variety where it was reported.
Source: Natural Product Research 2020
- A 2020 critical review lists carbohydrates, proteins, minerals, lipids, essential oils, flavonoids, terpenoids and carotenoids among the constituents of cardamom capsules.
What research says
- Laboratory studyA laboratory study of cardamom seed oil found antioxidant activity (up to about 79% DPPH inhibition for one extraction condition); extraction method changed oil yield. Test-tube data only.
Source: Molecules 2023
- Laboratory studyA critical review reports antioxidant activity of cardamom capsule extracts and essential oil in laboratory work, and says more research is needed on how its compounds act.
Research on this ingredient is still early: laboratory and animal studies only.
Carom seeds (ajwain)Trachyspermum ammiCarom seeds (ajwain) are small, sharply aromatic seeds tempered in oil or added to doughs, parathas, snacks and lentil dishes in Indian cooking.
What it contains
- Carom seeds yielded 3.2-5% essential oil in 14 Iranian samples; thymol was the main compound (about 60-96% of the oil), with p-cymene, gamma-terpinene and carvacrol also present.
Source: Scientific Reports 2022
- Oil composition varies by origin: another sample was mostly gamma-terpinene (48%), p-cymene (34%) and thymol (17%). Ajowan plant material also contained phenolic acids (e.g. caffeic, ferulic) and rutin.
Source: Journal of Evidence-Based Complementary & Alternative Medicine 2015; Foods 2022
What research says
- Laboratory studyLaboratory assays (DPPH, FRAP, total antioxidant capacity) measured antioxidant activity of carom seed extracts and oils from 14 Iranian populations; activity differed between populations. Test-tube study only.
Source: Scientific Reports 2022
- Laboratory studyIn a laboratory study, thymol content of ajowan oil ranged from about 38% to 89% depending on water stress during growth, so composition is not constant.
Source: Foods 2022
Research on this ingredient is still early: laboratory and animal studies only.
Basil (tulsi)Ocimum tenuiflorum (tulsi) and Ocimum basilicum (sweet basil)Tulsi (holy basil) leaves are a common aromatic herb in Indian homes, used fresh or dried in teas and food, while sweet basil is the culinary basil used in sauces, salads and pesto-style dishes.
What it contains
- Tulsi (O. tenuiflorum) leaves are reported to contain phenolic compounds including rosmarinic, chlorogenic, caffeic, ferulic and vanillic acids, plus volatile oil constituents such as eugenol.
- Sweet basil (O. basilicum) volatile constituents mostly consist of linalool, eucalyptol, estragole and eugenol.
Source: Plants 2023
What research says
- Laboratory studyTulsi (O. tenuiflorum): in laboratory assays summarised in a review, leaf extracts scavenged DPPH and other free radicals, and the strength of activity depended on the solvent used for extraction.
- Laboratory studySweet basil (O. basilicum): a laboratory study of fresh, frozen and freeze-dried leaves found phenolic content and antioxidant activity of extracts were positively correlated and depended on the extraction solvent.
Research on this ingredient is still early: laboratory and animal studies only.
Aloe veraAloe vera (Aloe barbadensis Miller)A succulent whose clear inner-leaf gel is eaten or drunk in India as juice, in drinks and in some sweets, after the bitter yellow latex under the rind is removed.
What it contains
- Aloe vera gel contains two main polysaccharides: an acetylated, mannose-rich one (acemannan) and a galacturonic-acid-rich cell-wall one. Amounts vary with climate, soil and processing.
What research says
- Human trialIn a small 14-day study with no comparison group, 53 healthy adults drank 250 mL of aloe gel extract daily and plasma total antioxidant capacity rose. More research is needed.
Source: Journal of Complementary and Integrative Medicine 2015
- Laboratory studyIn a laboratory digestion and colon-fermentation model, aloe gel fibre fermented like a known prebiotic and antioxidant activity rose after simulated digestion. Human data were not part of this study.
Source: Molecules 2019
Palm tree sap (palm jaggery)Borassus flabellifer (palmyra palm); also date palm (Phoenix sylvestris) and coconut palm (Cocos nucifera)Palm jaggery is made by boiling down the sap of palmyra, date or coconut palms into a dark sweetener, used in several Indian states for sweets and traditional dishes.
What it contains
- A 2026 review of palmyra, date and coconut palm jaggery reports iron up to 11.4 mg, zinc up to 2.5 mg and potassium up to 1,050 mg per 100 g; these are upper figures and values vary.
- A review of palm sap sugar describes it as made of sucrose, glucose and fructose, with mineral content and taste varying by palm species, region, climate and processing method.
Source: Heliyon 2023
What research says
- Laboratory studyA laboratory study of palmyra palm syrup (not solid jaggery) measured radical-scavenging antioxidant activity, higher in thermally processed syrup. Chemical assays only; no human data.
Source: Biology 2021
Research on this ingredient is still early: laboratory and animal studies only.
General information about the ingredients, not about this product. Our products are food, not medicine, and are not intended to diagnose, treat, cure or prevent any disease. These statements have not been evaluated by FSSAI.
Common questions
What does “India's Cleanest” mean?
It means the shortest honest ingredient list we can make: whole ingredients only, with no additives, preservatives, artificial colours or flavours, and every product independently lab tested. The full list is printed on the pack and on each product page, with the reference for what is known about every ingredient.
Are your products lab tested?
Yes. Our products are tested by an independent laboratory, and the lab report is available on request. Write to us with the product name and we will send it.
Are they FSSAI approved?
Our blends are made from whole food ingredients in an FSSAI-licensed kitchen. They suit most adults as part of a normal diet. If you are pregnant, nursing, have a medical condition or take regular medication, please check with your doctor first.
How do I use them?
Podis are chewed by the spoonful, usually after meals. Drink mixes are stirred into a glass of water. The Kalonji Mix is sprinkled on food or stirred into buttermilk, and the Flax Seed Podi is simmered into a warm, kheer-like dessert. Each product page has the steps.
About this blend
Ash gourd (petha) is a staple of Indian kitchens. Our drink mix pairs it with aloe vera, basil, cardamom, coriander leaves and carom seeds, and sweetens it with nothing but palm tree sap.
Seven ingredients, all on the pack. No additives, no preservatives, no artificial colours or flavours, no anti-caking agents. Made fresh in small batches and independently lab tested.
Delivery, returns and safety
Orders are prepared fresh and dispatched within 2 working days, then delivered across India in 4–7 business days. You'll get tracking by email.
Because the products are consumable, we can't take returns, but if your order arrives damaged, defective or incorrect, tell us within 7 days and we'll replace it. Full policy
These statements have not been evaluated by FSSAI or any regulator. Our products are food/dietary supplements and are not intended to diagnose, treat, cure or prevent any disease. Consult your doctor if you have a medical condition, are pregnant or nursing, or are taking medication.
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Combo · save ₹999
