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An ancient Indian carrot variety traditionally used for kanji and fermented winter drinks.
Black carrots are deeply rooted in North Indian winter traditions. Unlike sweet carrots, they have a tangy, earthy flavor and release intense purple color when fermented or cooked.
They are most commonly used for kanji, a naturally fermented seasonal drink, and other heritage preparations. Their value lies in tradition, color, and functional use, not sweetness.
| Attribute | Details |
|---|---|
| Variety | Black Carrot |
| Origin | North India |
| Seasonality | December to February |
| Color | Purple-black |
| Texture | Firm, fibrous |
| Storage | Refrigerate |
| Component | Natural Presence |
|---|---|
| Anthocyanins | High |
| Dietary Fiber | Moderate |
| Vitamin C | Present |
| Potassium | Present |
| Natural Sugars | Low |
The deep color of kanji comes entirely from black carrots - nothing artificial.
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Certified Organic Groceries Same Day Delivery in Gurugram, Delhi, Noida, Faridabad and Indirapuram | Trusted by Customers Since 2017
