Kafal
I first tasted kafal on a school trek to the Pindari Glacier. We found small trees along the trail and, like all curious boys, picked handfuls to take back. The fruit looked inviting—like a grape but tart, with a large seed and barely any flesh. It almost tasted like the forest! By the time we got back, the kafal had wilted. They don’t last long—you have to eat them where they grow. Some things are meant to be enjoyed only in their place and moment.
— Amit Dangwal, Indian Armed Forces
What is it?
Kafal (Myrica esculenta), is a small, wild berry native to the mid-Himalayan region. This seasonal fruit appears briefly between April and June, celebrated for its vibrant colour, juicy texture, and sweet-tangy flavour. When fully ripe, kafal turns a deep red or purplish-black and tastes lusciously sweet; when unripe, it has a pleasant sourness with a hint of sweetness.
The berries grow on evergreen, dioecious trees that reach 10 to 15 metres in height and begin bearing fruit after 6 to 8 years. The bark of such trees is rough and vertically wrinkled, and its narrow, leathery leaves cluster toward the ends of branches. Flowering occurs from October to December, followed by fruiting in late spring.
Though modest in size—similar to a cherry—kafal is deeply cherished in the regions where it grows. Foraging for it signals the change of season, and its fleeting presence has inspired many stories, poems, and local traditions. Kafal is much more than a berry—it is a sensory memory of the mountains.
What other names does it have?
Botanical Name: Myrica esculenta, Myrica integrifolia or Myrica nagi
Regional Names: Kaafo (Kumaoni), Kaiphala or Katphala ( Sanskrit)
When is it in season?
Where is it found?
Kafal thrives in the temperate climate of the Himalayan foothills, typically found at elevations ranging from 1,500 to 2,100 metres above sea level. The cooler temperatures in these higher altitudes—as compared to the valleys below—create an ideal environment for the fruit’s growth. Kafal trees are medium-sized evergreens, reaching up to 15 metres in height.The species prefers well-drained, slightly acidic soils with a loamy to sandy texture.
What is its history/cultural significance?
In Uttarakhand, kafal is not just foraged and sold—it lives in folklore and song. A well-known tale tells of a girl who dies after being wrongly accused of eating kafal. Reborn as a bird, she mourns, “Kafal pako, main ni chakhyo” (“The kafals have ripened, but I haven’t tasted them”). Her mother, filled with remorse, becomes a bird too, replying, “Purray putti, purray pur” (“They are complete, daughter, they are complete”).
The fruit is also immortalised in Kumaoni songs and poetry. In a widely known Kumaoni song, Bedu Pako Baramasa, the kafal’s fleeting season is contrasted with the fig that ripens through the year—a poetic metaphor for the pain of separation and longing for someone who is far.
Beyond Uttarakhand, in the hills of Meghalaya, the fruit—locally known as ‘sohphie’—is equally revered. Celebrated for its crunchy texture and tart flavour, it marks the advent of spring and is consumed fresh or as juice, pickles, and preserves. According to this research paper Indigenous communities also regard it for its medicinal properties, using its juice for stomach ailments and its bark for treating fevers and jaundice. With its ability to enrich nitrogen-depleted soils, the tree plays an important role in agroforestry systems, offering timber, fuel, and even dye.
How can you use it?
The berry can be picked directly from the tree, lightly wiped or rinsed to remove any dirt, and enjoyed raw as a refreshing snack. With its naturally sweet and tangy flavour, it is also commonly used to prepare juices and beverages. Like many other berries, it lends itself well to sorbets, jams, jellies, and even sauces that serve as accompaniments to various dishes.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
A nutrient-rich wild berry, kafal contains vitamin C, vitamin A, calcium, potassium, iron, magnesium, and zinc. It is a good source of dietary fibre. It also contains a variety of beneficial plant compounds, including flavonoids, phenolic compounds, and anthocyanins, which have strong antioxidant properties. Source
How do you store it?
Kafal is a delicate and highly perishable fruit that typically lasts only two to three days after harvesting. To extend its freshness, it should be stored in a cool place—ideally refrigerated in a shallow, breathable container to prevent crushing and moisture build-up. It’s best not to wash the berries before storing them, as excess moisture can accelerate spoilage; wash them just before consumption. Given its short shelf life, kafal is often eaten fresh or quickly turned into juices, syrups, jams, or jellies. The fruit can also be dried or processed into powders to preserve its flavour and nutritional value for longer periods.
Stories
A delicious Affair by Chandra Prakash Kala, Down to Earth
Exploring the folklore and cultural representation of Kafal in Uttarakhand.
Meet Sohphie: The wild delight of Meghalaya by Shalini Dhyani, Down to Earth
Highlighting the nutritional, medicinal, and ecological value of Kafal as a potential resource for food security.
Recipes
Kafal ka Sharbat by Anshu Pandey
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google