• Scientific Name: Withania coagulans, a traditional botanical ingredient from the Solanaceae family. Paneer Phool is commonly valued for its natural milk-coagulating use in traditional paneer-style preparations.
• Also Known As: Paneer Phool, Paneer Dodi, Paneer Doda, Indian Rennet, Vegetable Rennet, Rishyagandha, Indian Cheese Maker, and Withania coagulans.
• What It’s Known For: A traditional ingredient used in milk curdling, homemade paneer-style recipes, cheese-style preparations, botanical infusions, and traditional ingredient blends.
• How to Use: Soak or boil a small quantity in warm water, strain, and add the liquid gradually to warm milk according to recipe until the milk begins to curdle.
• Awafi Mill Quality: Carefully selected Paneer Phool packed without added colors, artificial flavors, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat, and direct sunlight.
