Tag: Katha

Historically, kattha, or catechu, has been a significant component in traditional medicine and cultural practices for centuries. The botanical name, *Acacia catechu*, is the source of many of its alternative names, including cutch and black catechu. The powder is derived from the heartwood of the khair tree and has a long history of use for both its medicinal properties and its function as a natural dye.

Derived from the heartwood of the *Acacia catechu* tree, katha, or catechu, has been a staple in traditional medicine and a key ingredient in *paan* for centuries. Unpacking the flavor profile of katha reveals a taste that is predominantly defined by its strong astringent quality, a distinctive characteristic that creates a drying, puckering sensation in the mouth.

Originating from the heartwood of the *Senegalia catechu* tree, black catechu has been a staple in traditional Asian medicine and chewing mixtures for centuries. Its numerous regional identities, including the very common names 'katha' and 'khair' in India, reflect its widespread use and cultural significance across the continent.