Nagphani — a culinary curiosity & a medicinal marvel

In the arid stretches and rocky foothills of Himachal Pradesh, an unlikely hero is sprouting hope for both health and sustainability. Commonly known as Nagphani or Prickly pear, the Opuntia cactus — locally called drabhad chhoonh or kabuli chhoonh — is gaining renewed attention for its nutritional, medicinal and economic potential.

Traditionally overlooked as just another thorny plant, Opuntia is making a quiet comeback. In regions like the lower Himalayan belt, its vibrant fruits, known as tunas, are a common sight during children’s playtime. “We used to rub them on rocks to remove the thorns before enjoying their sweet pulp,” recalls a local elder. Today, that same traditional knowledge is finding a place in local markets and modern kitchens.

Two species, Opuntia dellini and Opuntia ficus-indica, are common in the region, with the latter preferred due to its milder spines. From edible tender pads to sweet fruits, almost every part of this cactus is usable. The young pads can be stir-fried, pickled, or added to Indian dishes, their slightly tangy taste and okra-like texture making them ideal for fusion recipes. The ripe fruit is consumed raw or transformed into juices, jams, and even local alcoholic beverages.

But Nagphani is not just a culinary curiosity—it’s a medicinal marvel. Rich in antioxidants like flavonoids and betalains, it boasts anti-inflammatory, anti-tumour and neuroprotective properties. Folk remedies use it to treat ulcers, gastritis, and even snake bites, while modern studies support its role in regulating blood sugar, lowering cholesterol, aiding digestion and promoting weight loss.

“Opuntia’s potential is immense,” says Dr Tara Devi Sen, head of the Botany Department at Vallabh Government College, Mandi. “It’s time we rediscover and integrate this resilient plant into our mainstream food and health systems.”

Harvesting Opuntia, however, is no easy task. The spines and glochids (fine bristles) can cause skin irritation. Ideal harvesting happens early in the morning when the spines are less brittle. Pads are collected using tongs and gloves, and the spines are singed or scraped off. For fruits, traditional techniques—like rubbing them on stones or cloth—are still in practice, often passed down through generations.

Despite these challenges, local vendors like Meena Devi are championing its revival. “It takes time to remove the spines, but people are becoming more curious,” she says. Selling tender pads at Rs 60 per kilogram, Meena represents a growing group of small vendors seeing economic opportunity in this hardy plant.

And the benefits extend far beyond nutrition. Environmentally, Opuntia thrives in dry, nutrient-poor soils with minimal water, making it ideal for regions facing desertification. It acts as a natural carbon sink, prevents soil erosion, and provides emergency fodder during droughts. Globally, countries like Mexico and Tunisia have already embraced its potential to transform drylands into productive ecosystems.

As India grapples with health crises and climate uncertainties, experts urge a shift toward underutilised crops like Opuntia. With proper training, farmers could cultivate it commercially. Self-help groups could process it into health products, while local markets might one day feature it alongside other green vegetables.

“The revival of Nagphani is not just about food,” says Dr Sen. “It’s about preserving biodiversity, empowering rural communities, and embracing a sustainable future.”

In the spiny silhouette of Nagphani lies more than meets the eye — a powerful symbol of resilience, nourishment, and hope for generations to come.