Sisaun/Kankoda(ककोड़ा)
Kankoda
Kankoda is a wild leafy green found in the Himalayan regions, especially in Uttarakhand. Covered with stinging hairs, this plant releases formic acid when touched, causing a burning sensation — hence the name Bichhu Booti ("scorpion plant"). However, once cooked or dried, it becomes harmless and highly nutritious.
Overview
Kankoda is a wild leafy green found in the Himalayan regions, especially in Uttarakhand. Covered with stinging hairs, this plant releases formic acid when touched, causing a burning sensation — hence the name Bichhu Booti ("scorpion plant"). However, once cooked or dried, it becomes harmless and highly nutritious.
Nutrition Facts
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Details
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Preparation
Preparation: Always wear gloves or use tongs when handling fresh leaves. Step 1: Wash thoroughly. Step 2: Boil for 10–15 mins to remove sting. Step 3: Cook as saag (with garlic, onio
History
" Used in Garhwali and Kumaoni kitchens for centuries. Traditionally consumed during lean winter months as an immunity booster. Revered in local folklore as “the herb of strength”. Sadhus and villagers use it for warmth, stamina, and detox. Folk medicine uses it for arthritis, skin problems, and anemia. In Garhwal, saying <b>"Kankoda kha le, taakat aa jaye"</b> is common in elders' advice."
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