A smelly tiffin box can ruin your lunchtime mood! Whether it’s leftover curry or chutney, lingering odours can be tough to remove. Don’t worry—here are 7 easy hacks to keep your tiffin boxes fresh and odour-free.

1. Baking Soda Magic

Baking soda is a superstar when it comes to neutralizing smells. Sprinkle a teaspoon in your empty tiffin box, add a little water, and let it sit for a few hours. Wash as usual, and the foul odour will vanish.

2. Lemon Power

Lemon isn’t just for garnishing! Rub a slice of lemon on the inside of your tiffin or squeeze its juice and let it sit for 10–15 minutes. The natural citric acid kills bacteria and leaves a fresh citrus scent.

3. Vinegar Wash

White vinegar is a natural deodorizer. Mix equal parts of vinegar and water, pour it into the tiffin, and let it soak for 30 minutes. Wash thoroughly afterward. The odour disappears instantly, and your tiffin is disinfected too.

4. Dry in Sunlight

Sunlight is a natural purifier. After washing, leave your tiffin boxes open under the sun for a few hours. UV rays help kill bacteria and remove stubborn smells that soap alone can’t tackle.

5. Coffee Grounds Trick

Coffee grounds can absorb lingering odours effectively. Place dry coffee grounds in your tiffin and close it for a few hours or overnight. Your tiffin will smell pleasantly neutral when you open it.

6. Rice & Water Method

For odours stuck in corners, try this simple hack: add a little uncooked rice and warm water to your tiffin, shake well, then rinse. The rice acts as a gentle scrub, lifting odours and residues.

7. Herbal Freshness

Herbs like mint or dried neem leaves are natural deodorizing agents. Place a few leaves in your clean, dry tiffin overnight. Not only does it remove odour, but it also leaves a subtle, refreshing aroma.

Quick Tip

Always wash your tiffin immediately after meals, especially if you’ve packed pungent foods like garlic, onion, or curd. Regular cleaning combined with these hacks ensures your tiffin stays fresh, hygienic, and ready for your next meal.

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