Katus nostalgia: Foraging in the hill

For me, foraging for ‘katus’ each year was something I eagerly looked forward to. It wasn’t just about the nuts—it was the challenge, the thrill, and the friendly competition with my friends. We were teenagers, full of energy and determination, racing up and down steep slopes in search of the perfect harvest.

The spiky husks of the katus nuts made them tricky to collect. No matter how carefully I tried, the sharp spines always managed to prick through my fingers. We would climb the trees or shake the branches with bamboo poles, sending nuts tumbling to the ground. To catch them, we spread mats beneath the trees, but the steep slopes often caused the nuts to roll away, adding another layer of difficulty to the task. Slipping and sliding down the hillside was inevitable, but it was all part of the fun. We would laugh at each other’s missteps, only to scramble back up and continue the race.

The competition was intense. We rushed to collect the most nuts, and even when someone fell, it was just more reason to laugh. By the end of the day, we were covered in scratches and dirt, but our baskets were full, and we were filled with a sense of accomplishment.

This is my memory of Nepali chestnuts, locally known as katus (Castanopsis indica). Katus is an essential part of the Tihar festival for hill-dwelling Hindus in Nepal.

The katus tree, part of the Fagaceae family that includes oaks and chestnuts, is a medium-sized tree growing eight to 14 meters tall. It has a dense, rounded canopy with thick, leathery evergreen leaves. The tree produces reddish-brown nuts with thin spines, which grow in small clusters. These nuts are highly valued for their nutritional benefits and are a key part of local diets.

The tree flourishes in Nepal’s mid-hill regions, between altitudes of 300 and 1,000 meters above sea level. It prefers well-drained, loamy soil and heavy rainfall, making it a common sight in mixed forests alongside other native species.

Katus nuts are typically foraged from late summer to early autumn, between August and October. The methods used to gather these nuts have been passed down through generations. One of the first steps involves identifying the right trees. Elders taught us how to spot mature, healthy trees that would yield a good harvest. Certain trees were known for producing more fruit, and those were our top priority.

When it came to harvesting, we either climbed the trees or used long bamboo poles to shake the branches and knock down the nuts. To prevent the nuts from rolling down the hill, we would lay mats under the trees to catch them. After the nuts were collected, the next task was sorting and drying. We carefully removed the spiky husks and spread the nuts out in the sun to dry, a process that could take several days.

Katus nuts are not only delicious but also highly nutritious. They are packed with carbohydrates, fats, proteins, and essential minerals like calcium, magnesium, and iron. Their slightly sweet, nutty flavor makes them a versatile ingredient in Nepali cuisine. Roasted katus nuts are a favorite snack, and they are often used in porridges, stews, and breads. I fondly remember my grandmother roasting the nuts over an open fire. The aroma would fill the air, and we would crack them open with rocks to enjoy them hot.

In addition to their culinary uses, katus nuts are believed to have medicinal properties. They are traditionally used to treat colds, coughs, and digestive problems. The bark of the katus tree is also valuable, often used in tanning and made into poultices to treat skin conditions.

Katus trees, despite their cultural and nutritional value, are facing several challenges. One of the main threats is deforestation and habitat loss due to logging and expanding agricultural activities. This destruction of forests directly impacts the katus trees, reducing their natural habitat. Another significant issue is climate change. Unpredictable weather patterns, irregular rainfall, and temperature changes are affecting the growth and fruiting of these trees.

Additionally, as younger generations move to cities, traditional knowledge about katus foraging is slowly disappearing. This loss of cultural practices could weaken the sustainable harvesting methods that have been passed down for generations.

However, efforts are being made to preserve katus trees and foraging traditions. Local communities, with support from the government and NGOs, are participating in community-based conservation projects. These initiatives involve creating community forests and planting more katus trees to protect their natural habitat. There is also a push to promote katus-based products, which could provide an additional source of income for local people. By developing and marketing these products, it not only encourages conservation efforts but also helps keep the tradition of katus foraging alive.

 

The author is a UK-based R&D chef