Catechu (Katha)
パーンの旨味を底上げする黒いペースト！マメ科の樹木が放つ強烈な渋みと薬効
Description
A dark brown (or red-brown) extract solidifying evaporated moisture from boiling Acacia catechu heartwood in water. An essential component smeared on Paan (betel leaf wrap).
Classification: For Bizarre Food Lovers/Maniacs,Plant Extract,For Chewing Tobacco
Shops selling Catechu (Katha)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Acacia catechu heartwood extract(Dried)
Instructions
- Dissolve solid Katha (catechu) in a little water into a gooey paste.
- Briefly smear this brown Katha paste along with white lime (Chuna) inside Paan (betel leaf) with a finger.
- Place Supari (betel nut) and spices, chew continuously. Katha's intense astringency (tannin) softens lime stimulation, assisting the chemical reaction dyeing the mouth bright red.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
None (Irreplaceable due to unique astringency and chemical reaction)
Pairing
Paan (Post-meal chewing tobacco substitute)
Trivia
[Hardcore] Called 'Katha'. Known in Japan as 'Asenyaku' for herbal medicine/dye. One of the main components producing Paan's red color, deemed to have medicinal efficacy curing stomatitis and aiding digestion in Ayurveda. Its taste as food is simply 'endlessly astringent'.
Eating tips & etiquette
[Unique Usage] At Indian weddings, have a Paan packed with lavish ingredients (Meetha Paan etc.) tossed into your mouth, enjoying posing with the adult taste where Katha's astringency mixes with spice sweetness!
Allergen
None