Let's get acquainted with "Water Caltrop" — a strange-looking aquatic plant that many remember! Beyond its delicious, sweet, and creamy chestnut-like flavor, it is packed with numerous medicinal benefits, along with recommended boiling methods to enjoy it safely and tastily.
Looking back to the past, among the snacks sold at temple fairs or various festivals, one familiar and often tasted item was "Water Caltrop" — an aquatic plant with a jet-black shell shaped like curved buffalo horns. Though now a rare delicacy, its sweet, creamy taste and chestnut-like texture keep it fondly remembered by many.
Thairath Online will take you to learn more about the uniquely shaped aquatic plant called "Water Caltrop" — revealing what it truly is and how it benefits the body.
Water Caltrop (Water Caltrop) — also known in some regions as " Krachap " — scientifically named Trapa bicornis, is a herbaceous aquatic plant native to Asia, including Thailand. It thrives in calm, shallow freshwater bodies such as ponds, swamps, or lakes. Its distinctive feature is the underwater fruit, which has a hard black shell with thick walls and two curved pointed ends resembling buffalo horns, inspiring its name.
Water Caltrop is commonly found in central Thailand, but due to shrinking natural water sources and environmental changes, its cultivation has declined, making it a rare snack today.
Beneath its tough black shell and fierce appearance lies a creamy white flesh rich in nutrients and medicinal qualities. According to nutritional data and traditional medicine, Water Caltrop offers the following benefits:
The most important caution when eating Water Caltrop is "Never eat it raw under any circumstances." Since it is an aquatic plant, parasites or bacteria from the water may cling to it, so it must always be cooked thoroughly before consumption.
1. Wash the Water Caltrop thoroughly, scrubbing off any dirt and residues on the shell.
2. Soak it in water for a while; any fruits floating to the surface should be discarded as they may be spoiled or shriveled.
3. Bring a pot of water to a boil, optionally adding a little salt to enhance flavor.
4. Add the Water Caltrop and boil for about 30-40 minutes until the flesh inside is cooked and soft.
5. Once cooked, remove and let it cool or chill in cold water to make peeling easier.
6. Cut the fruit in the middle with a knife, then gently peel off the shell to reveal the creamy white flesh ready to eat.
Water Caltrop is not just an oddly shaped aquatic plant or a nostalgic snack from the past. It is a natural ingredient rich in carbohydrates, minerals, and beneficial properties for the body. If you ever come across it at a floating or traditional market, try buying some to boil and enjoy—you are sure to fall in love with the sweet, creamy taste hidden beneath the black buffalo horn shell.