Best Qarshi Flavouring Syrups in 2022

Qarshi Flavouring Syrups

There are many flavoured syrups available in the local market. You may have heard about Rose Syrup or Cardamom Syrup. However, how do you know if these flavours are safe to ingest? Read on to find out! Listed below are some of the more popular flavours:


Qarshi Jam-e-Shirin is a rose-flavoured drink made with sugar and various distillations of herbal and fruit extracts. It has a cooling and anti-inflammatory effect and is made with Damask rose, Indian sandalwood, Thatch screwpine, and stone flowers. This syrup is best enjoyed as a refreshing and thirst-quenching drink.

Jam-e-Shirin is an herbal-flavoured drink that is refreshing and hydrating. The syrup contains no water, and is thus suitable as a dessert topping. It can also enhance the flavour of ice-cream and fruits. Drink it cold or add it to warm milk for Doodh Jam-e-Shirin. If you are a fan of Persian ice-cream, try it!

Among the most common ingredients in Qarshi Jam-e-Shirin is citric acid and sodium benzoate. Citric acid is a natural substance found in many fruits, but sodium benzoate can form benzene, a known carcinogen. However, most products only have these two ingredients, and in very low concentrations. Qarshi Jam-e-Shirin is a safe choice for your health and can be enjoyed by both children and adults.

Cardamom Syrup

A bottle of Qarshi Cardamom Syrp weighs 800 ML and is great to drizzle on ice cream, desserts, cakes and other baked goods. Its pronounced cardamom flavor is refreshing and delicious, and does not contain any artificial flavors or colors. For additional flavor, drizzle it on a cold glass of milk or lemonade. The flavor will enhance whatever you pour it on.

Rose Syrup

If you've ever had rose flavored drinks, you may have noticed a distinct difference between a rose syrup and an ordinary sweet syrup. Rose syrup is usually used in Middle Eastern and Indian desserts and is free of any artificial flavours. It can also be used in coffee drinks and teas, as well as baked goods. Using it as a flavouring in your drinks is a great way to make these dishes taste even better.

A rose flavored cordial is a delicious drink that contains natural extracts. Unlike other flavouring syrups, rose flavored cordials do not cause adverse side effects. You can use it by itself or mix it with milk or water to make it into a dessert. You can even drizzle it over drinks to make them taste even better. The taste of rose syrup will sooth your taste buds and cool you down during the hot summer days.

To make rose flavoured syrup, first, you need sugar. Make sure that the sugar is dissolved completely. Next, add the dried or fresh rose petals to the sugar mixture. After a few minutes, check if it is sticky by touching it with your thumb or index finger. If it is, the syrup is ready. Let it cool before using it. Then, strain it using a steel strainer.

Sandalwood Syrup

A refreshing drink for summers, Qarshi Sandalwood Syrup contains the natural extract of Sandalwood. This syrup provides instant thirst quenching and prevents heat stroke. With its unique taste and aroma, it can be a refreshing drink to drink on its own or topped on ice-cream. Unlike many other syrups, Qarshi Sandalwood Syrup does not contain artificial colors or flavors.

Rooh Afza Syrup

The first version of Qarshi Rooh Afza was invented in 1907, in Old Delhi, by Hafiz Abdul Majeed. He founded a clinic called Hamdard Dawakhana that sold medicinal herbs, and developed a syrup made from the juices of keora and sweet-smelling flowers. The name "Rooh Afza" means 'to lift the spirit', and the syrup is used in traditional medicine to treat numerous illnesses and pains.

This syrup was originally made to combat heat stroke, dehydration, and diarrhoea. It contains a blend of herbs, flowers, and vegetables, and is a popular drink in subcontinental summers. It can also be used as a substitute for rose water if desired. It has a lovely pink hue, and is a delicious way to cool off on a hot day.

The popularity of Rooh Afza has reached such heights that the drink is sold on the internet in Pakistan and India. While it is more expensive than its Indian counterpart, Indians have been buying it from Pakistan's e-commerce sites. This version was dubbed the'summer drink of the East'. Hamdard Pakistan's chairman aims to send it to India. With a Wagah crossing in place, Hamdard can send it to India. The syrup has also become iconic in the subcontinent, and a film starring Rajkummar Rao and Janhvi Kapoor is in the works.

Naurus Syrup

Qarshi Naurus Syrup is a delicious, refreshing syrup base that contains the natural extracts of various fruits and flowers. It can be enjoyed as a dessert or mixed with ice-cream. However, it should be noted that Naurus Syrup contains E-129, which may affect the activity and attention of children. To avoid such consequences, Naurus Syrup should be stored below 20degC and kept out of direct sunlight.

The brand Rooh Afza has been the market leader for decades. Then came Qarshi, which became a leading brand in the recent decades. In the year 2000, Marhaba Gulbahar entered the red syrup industry and was forced to compete with the market leader. A thematic campaign was created and the brand used the latest celebrity to promote its products. The new brand needed to appeal to consumers with a price range between Rs.1 and Rs.20, and cater to the richness of its syrup.

Chelsea Belyea

Hi There! I have been in the Hospitality Industry for the last 20 years!
Back in 2003 I started my studies in the historic, small town of St. Andrews, N.B. During this time I worked several different jobs including a whale watching company and a hotel central reservations call centre.
In between college and university I was accepted into a post graduate internship program in beautiful Merida, Mexico, where I was given the opportunity to be immersed in the culture, study Hospitality and Tourism and travel throughout Mexico.
I continued my studies after the internship in my hometown of Saint John, N.B where I attended UNBSJ, studying Hospitality and Tourism Management.
After University I moved to Ottawa for more job opportunities and found myself working at the National Arts Centre- an unforgettable experience.
I was with Hotel Indigo for four years and had the opportunity to sell an amazing hotel in the heart of the capital.
I joined the team at the Algonquin Resort in beautiful St. Andrews by the Sea in 2013, re-opening the resort in 2014, after a 50 million dollar renovation. I was the Conference Service Manager, Wedding Sales Manager, onsite Wedding Coordinator and a WPIC Certified Wedding Planner. I took on the role of Banquet Manager in 2017 for one year and managed a large team for 30 employees.
In Spring of 2018 I joined the team at Kingsbrae Garden as the Director of Events and Catering, operating weddings, three different restaurants and many special events.

📧Email | 📘 LinkedIn