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Lijjat

Pav Bhaji Masala

Name: Pav Bhaji Masala
Brand: Lijjat

Use in moderation SafeShelf · review pending

NOVA 3high fiberzero added sugarhigh sodiumno artificial additivesagmark certifiedlactose-freegluten-freediabetic-safenut-freepregnancy-safeenjoy in moderation

Serving

—

Pack

50 g

Ingredients

Barcode

8901441073016

Buy on Brand site

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 · 4 ingredients shown

Caution4 of 13 ingredients

OilCaution

CapsicumCaution

SaltCaution

ButterCaution

Cleared 9▾

Onions (chopped)Cleared

Ginger (paste)Cleared

Garlic (paste)Cleared

Tomatoes (Chopped)Cleared

Lijjat Pav Bhaji MasalaCleared

PotatoesCleared

Green PeasCleared

CauliflowerCleared

Coriander leaves (chopped)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.

1/2

claims fully supported

“Lijjat Means Quality, Purity and Cleanliness”unverified

The product holds AGMARK certification ('Authorised packer under AGMARK Since 1977') and a valid FSSAI licence, which are objective quality/hygiene standards; however, 'quality, purity and cleanliness' as absolute brand attributes are marketing statements not fully verifiable from available nutrition or ingredient data alone.

“Product of India”true

EXTRA INFORMATION confirms countryOfOrigin: India and countryOfManufacture: India.

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

No artificial colours, preservatives, or emulsifiers declared
Zero sugar and zero cholesterol per nutrition panel
Exceptionally high dietary fibre (34.5 g/100 g) from spice solids
AGMARK certified quality standard since 1977
FSSAI licensed; made in India with transparent registration number
Vegetarian product with no animal-derived additives

Working against

Very high sodium: 1,260 mg per 100 g
Contains butter (dairy saturated fat) in recipe as used
Chilli content may irritate gut in sensitive individuals
High capsaicin load — not suitable for infants or young children
Spice blends can harbour microbial contaminants if improperly processed (FSSAI guidance)

Who should approach with care

Infants — Multiple ingredients — chilli (severe GI irritant for immature digestive tracts), edible salt (excess sodium load), butter, and concentrated spices — are all independently flagged as inappropriate or to be avoided in infants.

Children — High capsaicin from chilli and elevated sodium from salt can cause mucosal irritation and contribute to blood pressure elevation in young children whose kidneys have lower sodium-excretion capacity (WHO guidance).

Hypertension — Salt contributes 1,260 mg sodium per 100 g of masala; even small culinary servings add meaningful sodium load, directly worsening blood pressure control per WHO and EFSA NDA Panel assessments.

Kidney Disease — Impaired kidneys cannot efficiently excrete excess sodium from the high-salt masala blend, causing fluid retention and accelerated renal decline; potassium-containing spice vegetables further complicate mineral management.

Heart Disease — High sodium promotes fluid retention and elevates cardiac workload; butter's saturated fat raises LDL cholesterol — both are independent risk factors flagged by WHO for cardiovascular patients.

Pregnancy — Excess sodium from salt may exacerbate gestational hypertension and pre-eclampsia risk; high-dose capsaicin and concentrated spice extracts also carry precautionary advisories during pregnancy.

Lactation — Capsaicin from chilli may pass into breast milk and has been associated with skin rashes in nursing infants in published case reports.

Diabetes — Garlic and ginger in the blend may potentiate blood-glucose-lowering medications, increasing hypoglycaemia risk; butter's saturated fat can also complicate glycaemic and weight management.

Ibs — Multiple FODMAP-rich and irritant ingredients — onion (fructans), garlic (fructans), cauliflower (FODMAPs), green peas (galactooligosaccharides), tomatoes, and capsaicin — can collectively trigger bloating, cramping, and altered bowel habits.

Ibd — Chilli, garlic, onion, and high-fibre vegetables present in the recipe blend may worsen mucosal inflammation and exacerbate symptoms during active IBD flares.

Thyroid Disease — Cauliflower contains glucosinolates that hydrolyse to goitrogenic compounds (goitrin, thiocyanate); patients with hypothyroidism or Hashimoto's thyroiditis should limit large raw quantities.

Liver Disease — Butter and edible vegetable oil both contribute saturated and total dietary fat that can exacerbate hepatic fat accumulation (steatosis) in individuals with NAFLD or other chronic liver conditions.

Lactose Intolerance — Butter contains trace lactose; highly sensitive individuals may experience mild GI discomfort, particularly at larger serving sizes used in the recipe.

Elderly — Declining renal sodium-excretion capacity with age makes the elderly disproportionately susceptible to blood pressure elevation from the high sodium content of this masala blend, as noted by the FDA.

Gout — Green peas, cauliflower, and tomatoes in the recipe blend collectively contribute purines and oxalates that may precipitate gout flares or promote uric acid elevation in susceptible individuals.

Migraine — Onions (biogenic amines, sulfur compounds) and potent aromatic spices (cloves, black pepper) present in the masala are recognised dietary migraine triggers in susceptible individuals.

The full analysis

Home cooks and street-food enthusiasts across India reach for Lijjat Pav Bhaji Masala as a convenient, no-artificial-additive seasoning blend with a long-standing AGMARK certification. The product's headline concern is its very high sodium content — 1,260 mg per 100 g — which, even accounting for the small per-serving quantity typically used, is a meaningful contributor for anyone watching salt intake, particularly those with hypertension, kidney disease, or heart conditions. On the positive side, the declared ingredient list (based on the dossier description) consists entirely of culinary spices and salt with no artificial colours, preservatives, or synthetic emulsifiers, and the nutrition panel reports zero sugar and a notably high dietary fibre figure. The single most useful thing a curious consumer should know: a heaped tablespoon of this masala in a family pot is unlikely to be dangerous, but people managing blood pressure or renal health should count this product's sodium alongside everything else in their day.

FSSAI licence

11513003001139

Region

Source

MANUAL

Analysis

Independently researched