For many who grew up in rural Nepal, the sharp, tangy taste of kabro (Ficus lacor) pickle brings back warm childhood memories. This seasonal treat was once a favourite among children, who often ate the young shoots and fruits straight from the trees. The fresh leaves, buds, and fruits were not just tasty—they were part of everyday cooking in many homes.

But eating too much kabro had its side effects. Many children joked about how it could cause an upset stomach or diarrhea. Still, this wild ingredient had a special place in both the kitchen and traditional medicine. Sadly, like many other native foods, kabro is disappearing from Nepali households, replaced by modern and processed foods.

What is kabro?

Kabro, or Ficus lacor, is a large, fast-growing tree found in Nepal, India, Bhutan, Myanmar, and across Southeast Asia. It belongs to the Moraceae family, which also includes figs and mulberries. The tree grows well in tropical and subtropical climates. Apart from feeding humans, it also supports wildlife—its fruits are a favourite of many birds and animals.

In Nepal, making pickles from kabro is an age-old tradition. The young buds, leaves, and fruits are harvested during specific seasons and used to make a tangy, slightly bitter pickle that goes perfectly with rice and dhido (a traditional buckwheat porridge).

The best time to pick kabro is when the buds or leaves are young and reddish in colour. Once they mature, they are mostly used as animal fodder.

Ingredients for kabro pickle

• Tender kabro shoots or young leaves
• Turmeric powder
• Salt
• Timur (Sichuan pepper)
• Red chilies
• Cardamom
• Ginger and garlic paste
• Mustard oil
• Lemon juice

Methodology 

Wash the young leaves and shoots properly. Lightly boil them to remove some of the bitterness and soften the texture. Let them cool, then mix with turmeric, salt, and other spices. Sauté the mixture in mustard oil until it smells rich and aromatic. Add lemon juice for a tangy twist. Leave the pickle in sunlight for a few days to let it mature. The result is a delicious blend of bitter, sour, and spicy flavours—a taste that brings back memories for many Nepalis.

Kabro in traditional Medicine

Kabro isn’t just a tasty pickle. It has long been valued for its healing properties in traditional medicine. In small amounts, kabro supports digestion and relieves bloating. It’s often used to treat indigestion and gastric discomfort. Packed with antioxidants, it helps strengthen the immune system. The bark and leaves have anti-inflammatory properties. Some studies suggest kabro helps lower blood sugar.

A tradition at risk

As more people move to cities and processed foods become common, traditional items like kabro pickle are being forgotten. Reviving them is important—not just for nostalgia, but to protect Nepal’s rich culinary heritage and improve food diversity.

How to bring kabro pickle back

Promote in local communities

Raise awareness of kabro’s health benefits and traditional value.=

Feature in restaurants

Traditional eateries can include kabro pickle on their menus to attract curious food lovers.

Encourage small-scale production

Kabro pickle can be packaged and sold as a specialty item, offering economic opportunities for rural communities.

Kabro beyond Nepal

Kabro isn’t just known in Nepal. Cultures across Asia use it in their own ways. For example, in Northern Thailand, a delicious curry is made using the young leaves of Ficus lacor.

Here’s a simple way to prepare kabro curry with Chicken or Pork, inspired by Thai cuisine. Pick only the soft young leaves, removing the thick leaf stems. Fry Thai curry paste (or make your own curry paste) in a pot until aromatic. Add chicken or pork, and stir until the meat is well-coated and cooked. Pour in water and bring to a boil. Add the kabro leaves and boil until they are tender. Turn off the heat. The curry is ready to serve. This dish has a rich, earthy flavour and is a wonderful way to enjoy kabro beyond pickles.

Bringing back a lost flavor

The kabro pickle is a piece of Nepal’s food history. As we explore new tastes, we should not forget the value of the past. By reintroducing kabro into our diets, we are not only reconnecting with tradition but also making a healthy, sustainable choice. Let’s bring kabro back to our kitchens and preserve this forgotten gem for future generations.

The author is a London-based R&D chef