Tal Mishri — also called palm candy, talmishri, or Dulal's Palm Candy — is a traditional sweetener made from palm sap. Here is how to enjoy it every day.
Tal Mishri (also written as talmishri, taal mishri, or palm candy) is a natural sweetener made by crystallising the fresh sap of the Palmyra palm tree (Borassus flabellifer). Dulal's Tal Mishri — made by the Bhar family in Rajbalhat, Hooghly, West Bengal since before India's Independence.
Why Indian households have trusted Dulal's Tal Mishri for over 90 years.
One of the most celebrated Tal Mishri benefits is its ability to calm the digestive system. It stimulates digestive enzyme activity, reduces acidity naturally, and soothes the stomach lining. Taking 1–2 crystals of Dulal's Tal Mishri after meals is a centuries-old Indian tradition for good reason.
Letting a small crystal of Tal Mishri dissolve slowly in the mouth after meals is a traditional Indian mouth-freshening practice. Unlike sugar-laden mouth fresheners, Tal Mishri does not feed bacteria in the mouth. Its mildly alkaline nature helps neutralise odour-causing acids and leaves a clean, subtly sweet aftertaste.
Dissolved in cold water, Tal Mishri makes a simple, refreshing summer drink.
Tal Mishri water — made by dissolving 2–3 crystals of Dulal's Tal Mishri in a glass of warm or room-temperature water — is a simple morning ritual you can adopt. The benefits of Tal Mishri water include:
Overnight soak (best method): Place 3–4 crystals of Dulal's Tal Mishri in a glass of water the night before. The crystals dissolve slowly. Drink first thing in the morning.
Quick method: Dissolve 1 teaspoon of Dulal's Tal Mishri powder in a glass of warm water. Stir until fully dissolved and drink immediately. Add a pinch of black salt for extra electrolyte benefit.
Summer cooler: Dissolve Tal Mishri in cold water with lemon and a pinch of cumin powder for a refreshing summer drink.