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Haldiram's

Kashmiri Mixture

Name: Kashmiri Mixture
Brand: Haldiram's

Use in moderation SafeShelf · review pending

NOVA 4ultra-processedhigh proteincontains artificial colourhigh fatno added sugargluten-freediabetic-safelactose-freeenjoy in moderation

Serving

—

Pack

400 g

Ingredients

Barcode

8904063230089

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 5 ingredients shown

Caution5 of 13 ingredients

Edible Vegetable Oil (Cotton Seed, Corn & Palmolein Oil / Peanut, Corn, Palmolein & Cotton seed)Caution

Cashew NutsCaution

Edible Common Salt PowderCaution

Black Salt PowderCaution

Spices & Condiments (Cinnamon Powder, Clove Powder, Black Pepper Powder, Red Chilli Powder, Turmeric Powder, Nutmeg Powder, Mace Powder, Ginger Powder, Mango Powder, Cumin Powder, Cardamom Powder, Asafoetida Powder)Caution

Cleared 8▾

Split Green Gram (Split Mung Bean)Cleared

Gram Pulse Flour (Chickpeas Flour)Cleared

PotatoesCleared

Muskmelon SeedsCleared

SpinachCleared

Rice PowderCleared

Edible StarchCleared

Acidity Regulator (INS 330 / Citric Acid Powder E 330)Cleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

2/2

claims fully supported

“Spicy blend of split mung bean, noodles, potato sticks & cashew nuts”true

Ingredients confirm split mung bean (28%), chickpea/gram flour (26%, the noodle base), potatoes (8%), and cashew nuts (5%) are all present; spice blend is also confirmed. The product form (noodles and sticks) is consistent with chickpea flour and potato ingredients.

“Ready-to-eat savouries”true

Confirmed in the label caveats as 'Ready-to-eat savouries (proprietary food)' and corroborated by the product category listing under Namkeen.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Legume-rich base: split mung bean (28%) and chickpea flour (26%) as top two ingredients
Relatively high plant protein at 17.2g per 100g
No artificial sweeteners detected
Vegetarian certified; suitable for vegetarians
FSSAI licensed (No. 10013651000541) — regulatory compliance confirmed
Contains cashew nuts (5%) providing monounsaturated fats and micronutrients

Working against

Contains synthetic food colour INS 133 (Brilliant Blue FCF) — ultra-processed signal
Very high calorie density: 544 kcal per 100g
High total fat (34.2g/100g) with high saturated fat (8.9g/100g)
Trans fat present at 0.1g/100g
Cottonseed oil used — gossypol-related concerns for pregnancy and liver disease
Palm olein used — high saturated fat; EFSA-flagged process contaminants (GE, 3-MCPD)
Sodium content not declared on label despite dual salt sources (common salt + black salt)
Asafoetida present — documented risk of methemoglobinemia in infants; abortifacient risk in pregnancy

Who should approach with care

Pregnancy — Multiple ingredient-level concerns converge: asafoetida has documented abortifacient and uterine-stimulating properties (avoid-level signal); cottonseed oil carries residual gossypol embryotoxicity concerns; groundnut oil poses aflatoxin risk; mace and nutmeg contain uterotonic myristicin; combined salt load raises gestational hypertension risk.

Lactation — Mace powder contains myristicin and anticholinergic compounds that may suppress lactation and transfer into breast milk; asafoetida sulfur-containing bioactives may also pass into breast milk with unknown infant safety implications.

Infants — Asafoetida is linked to methemoglobinemia in infants; black salt and common salt impose sodium loads infant kidneys cannot safely handle; chilli powder capsaicin is inappropriate for infant GI mucosa; mace and nutmeg myristicin can cause serious neurological effects even at small doses relative to infant body weight; watermelon seeds and cashew nuts pose choking hazards.

Children — Cassia-type cinnamon coumarin, mace/nutmeg myristicin, and chilli capsaicin all carry disproportionate dose-relative risks in children due to lower body weight; synthetic colour INS 133 and EFSA-flagged process contaminants (GE from palmolein and corn oil) raise additional concerns for routine childhood consumption.

Elderly — Dual salt sources (common salt and black salt) contribute significant sodium; aging kidneys excrete sodium less efficiently and blood pressure sensitivity to sodium increases with age, per FDA guidance.

Diabetes — Deep-fried high-carbohydrate snack with potato and edible starch components has a high glycaemic load; combined salt load compounds cardiovascular risk, and US guidelines recommend ≤1,500 mg/day sodium for diabetics.

Hypertension — Both common salt and black salt contribute to sodium intake; WHO directly links excess sodium to elevated blood pressure and increased stroke/heart attack risk in hypertensive individuals, and palmolein's saturated fat content compounds adverse lipid profiles.

Kidney Disease — Spinach contributes high dietary oxalate (avoid-level for CKD); common salt and black salt both carry avoid-level severity signals for renal patients; chickpea flour and moong dal add phosphorus, potassium, and purine load; cashew nuts add oxalate; the combined mineral burden is inappropriate for compromised kidneys.

Liver Disease — Cottonseed oil gossypol is a documented hepatotoxin; groundnut oil aflatoxin B1 risk is multiplicatively elevated in hepatitis B co-infection; cassia cinnamon coumarin and high-dose eugenol (clove) can also impose hepatic stress; individuals with pre-existing liver conditions should seek physician clearance.

Heart Disease — Palmolein and cottonseed oil both carry high omega-6 to omega-3 ratios and saturated fat loads associated with raised LDL cholesterol; trans fat (0.1g/100g) is present; common salt and black salt worsen fluid retention and cardiac workload; asafoetida's anticoagulant properties may interact with cardiac medications.

Epilepsy — Asafoetida (ferulic acid compounds) may lower seizure threshold per preliminary pharmacological literature; nutmeg and mace myristicin possess neuroactive properties that may interact with seizure thresholds in susceptible individuals.

Ibs — Multiple high-FODMAP ingredients (moong dal, chickpea flour) produce fermentable oligosaccharides; capsaicin from chilli activates TRPV1 gut receptors worsening cramping; manufactured citric acid and amchur's organic acids may irritate gut lining; resistant starch fermentation adds gas burden.

Ibd — Chilli capsaicin and black pepper piperine can trigger mucosal inflammation flares; spinach oxalate increases secondary hyperoxaluria risk; cottonseed oil's high omega-6 content may promote intestinal inflammation; black salt sulfide compounds may irritate the GI mucosa.

Gout — Both moong dal and chickpea flour contain moderate purines; watermelon seeds add further purine and protein load; standard gout dietary guidance recommends moderating all purine-containing legume products.

Migraine — Chilli powder capsaicin is a recognised dietary migraine trigger; nutmeg contains phenylethylamine-like compounds and myristicin, both known migraine precipitants in sensitive individuals.

Nut Allergy — Product explicitly contains cashew nuts (a declared major tree-nut allergen) and groundnut/peanut oil (a major peanut allergen); the label itself states 'Contains Nuts and Peanut Components', and sensitised individuals risk severe anaphylaxis.

The full analysis

Kashmiri Mixture is a popular ready-to-eat savory snack bought for its complex spice profile and legume-forward ingredient base. While the product's protein content (~17g/100g) is notable for a snack and the primary ingredients are whole-food legumes and pulses, it is classified NOVA 4 (ultra-processed) due to the presence of a synthetic food colour (INS 133, Brilliant Blue FCF), industrial refined oils (cottonseed, palmolein, corn), and a chemical acidity regulator (INS 330). It is also calorie-dense (544 kcal/100g), high in total fat (34.2g), saturated fat (8.9g), and contains non-zero trans fat (0.1g). The single most useful thing a consumer should know: despite the wholesome legume base, the synthetic colourant and multi-oil frying base push this firmly into ultra-processed territory, and the combined salt load from both common salt and black salt warrants caution for anyone watching sodium.

FSSAI licence

10013651000541

Manufacturer

Haldiram Snacks Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched