Hamdard Rooh Afza 800ml

Product Information

Mezbah Khan Sourav, a student of Dhaka University, said "It smells really bad. Once a friend force-fed it to me; no one can make me drink it again." The production capacity of Rooh Afza is around 15 million liters per year, with the majority of the production taking place in India. The high sugar content in Rooh Afza can have various negative health issues, particularly for those who consume it regularly, such as: When they actually made Rooh Afza for the first time, the flavour and the smell were so enticing that a crowd began to gather around asking, ‘Ho kya raha hai?’ [What is happening?]. The whole batch got sold off within an hour,” Abdul Majeeb, the great grandson of Hakim Hafiz Abdul Majeed, told Gulf News.

Rooh Afza is sold in over 40 countries worldwide, including the United States, United Kingdom, Canada, and Australia. Mansoor Ali, chief sales and marketing officer at Hamdard Laboratories (India), reiterated the drink’s popularity. He said: “If you look at its [Rooh Afza] growth, it is 20 per cent year-on-year, which is pretty phenomenal when you consider that the fast moving consumer goods (FMCG) industry itself is growing in single digits.”

Discovery of Rooh Afza

After Majeed's death 15 years later, his wife Rabea Begum established a charitable trust in the name of herself and their two sons. [9]

Rooh Afza is a must for iftar,” said Shaista. “It has been a tradition for decades to have the drink mixed with water or milk. Everyone loves breaking their fast with it.” Roots: Along with herbs, fruits, flower, and veggies, the only root is being used in it is “vetiver” also known as khus or Chrysopogon zizanioides. The exact recipe of the concoction has been kept a family secret and has not changed in the past 115 years, the makers claim.

‘The King paints the globe red’

As Rooh afza is not directly consumed and you don't take sugar all day during Ramadan, I think Rooh Afza sharbat may not cause any health issues. But if anyone takes it frequently on a regular basis, that's a concern," said Professor Dr. Sohel Reza Choudhury, head of the Department of Epidemiology and Research at the National Heart Foundation Hospital and Research Institute. Herbs: European white lily (Nymphaea alba), lotus (Nelumbo), purslane/tukhm-e-khurfa (Portulaca oleracea seeds), Blue star water lily ( Nymphaea nouchali), chicory (Vitis vinifera), borage and coriander.

Many millennials like Tajkia Jannat, an entrepreneur, used to think that drinking Rooh Afza adds Sawab (rewards) to the religious tally. How this drink got related to religion is a mystery. However, in an interview with The New York Times, Manik said, "We brand this as a halal drink." This might account for the religious myth. The drink has a market share of around 7% in the Indian soft drink industry, making it one of the most popular non-carbonated drinks in the country. The secret could probably be the company’s decision to stay with the original flavour and recipe over the century. Acidity regulator: This is used to maintain the pH level of the drink. Rooh Afza uses citric acid as an acidity regulator. Advertisements and stories about Rooh Afza were placed in children’s magazines, including Hamdard’s own magazine, Naunehal. Well-known children’s stories were rewritten to swap water or milk for Rooh Afza. “That’s how Hakim Said connected with a generation,” Faizullah Jawad, Hamdard’s director of marketing and business development, explains.Dubai: It is a pretty popular drink at iftars. Some sip it with a dash of lime and water, while many add cold milk to get a rose-flavoured drink. According to Hamdard Laboratories, over 6.5 million glasses of Rooh Afza are consumed daily during the summer months in India. The original recipe has been guarded and remains virtually unchanged, except for small tweaks by Said, explains his daughter Saadia Rashid, now president of Hamdard Pakistan. For instance, as kewra (screw pine) was not available in Pakistan, Hakim Said used the less overpowering gul-e-bahaar (spring rose) instead. The flowers of the turanj (citron) fruit, which grow for only one month or so in the northern areas of Pakistan, were used as distillates too. These colors are added to improve the drink’s appearance, but they have been linked to various health concerns. A few decades later, Abdul Majeed decided to turn this medicament into a drink. The reception to the first batch ever made of Rooh Afza was an indicator of its future.

In 1947, most of the family travelled to Pakistan. Only my grandfather, Hakeem Abdul Hameed, and his two sons stayed. Even as his younger brother, Hakim Mohammad Said, went to Pakistan, my grandfather said, ‘I will not be able to leave India because it is my motherland’,” Abdul Majeeb said.I used to do a business of at least 100 bottles every day, but now it is down to just 35 to 40 bottles. I hope the company takes necessary measures so that the supply is maintained and our daily income is not hit.” Pakistan offers help During Ramzan, the value of this drink rises to a new level for all of us. After a long day of fasting, this syrup in cold water is precisely what you need. During Ramzan in 2019, India was running out of Rooh Afza. People from Pakistan aided in the transport of this history-infused drink to India at the time. The average consumer in the subcontinent is spoilt for choice from commercial soft drinks to traditional thirst quenchers, not including the many companies that try to produce Rooh Afza-like syrups. What then explains its staying power? For those of you who are not aware of Rooh Afza, it is a exotic concoction of natural herbs, extracts of fruits like orange and pineapple, mint, spinach, rose petals, coriander seeds and other natural ingredients. It is known for its soothing and healing properties and protects one from heat exhaustion and sun stroke. It has a cooling effect on the body and keeps one refreshed, active and energetic. Rooh Afza concentrate is available in most departmental stores.