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ROYAL BRANDS
ROYAL SAUNF
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Royal Saunf relates to Mahansar Thikana, formed by Thakur Nahar singh ji and strengthened by his son in 17th Century under Bikaner State. Mrs. Madhu Kanwar ji, Daughter in law of Thakur Jai Singh ji (grandson of Thakur Laxman Singh ji) presents the recipe of Royal Saunf to RSGSML for its commercial production and presentation to connoisseurs.
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PRODUCTION AND CONTENTS
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Royal Saunf/ Orange was prepared by Thakur Karni singh ji Shekhawat, descendent to one clan of Mahansar Thikana, during mid of 18th century. Thakur Karni Singh ji made efforts to prepare various varieties of Aasav, based on fruits extracts under the guidance of his Kulguru. These aasav were manufactured for the personal use of Royal families of Bikaner Kashmir and Nepal state, mostly preferred due to medicinal values. During the tenure of Thakur Karni Singh various variety of Aasav such as Rohitaasav, Kumari aasav, Kankaasav, Dus mul ka aasav, and mahaverlane and other beverage like cider grape wine, orange, Apple, Saunf, Elaichi, Pudina, Watermelon, Blackberry, Coriander and Gulab Liqueurs.
Aasav and other beverages cotained various types of Herbs, Spices and Plants having medicinal value.
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BEST USE
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Royal saunf can be consumed preferably in summer with lots of crushed ice and soda water before meal. Shake once, to ensure proper mixing of proteins and carbohydrates, before use.
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GENERAL PROPERTIES
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Special feature of Saunf liqueur is that it turn Milky when water is added to it.
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Important Ingredients Used
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Saunf (Fennel)
Botanical Name:
Foeniculum vulgare
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On account of its aromatic and carminative properties, Fennel fruit is chiefly used medicinally with purgatives to allay their tendency to griping and for this purpose forms one of the ingredients of the well-known compound Liquorice Powder.
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Milk
Botanical Name:
Not Applicable
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Milk is a source of high-quality protein, calcium, vitamins A and D, riboflavin, other B vitamins and phosphorus.
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