Kakra Singhi (also known as Karkatshringi or Pistacia integerrima) is the dried gall of a small tree native to the Himalayan foothills. The galls are hard, cone-shaped, and brownish, containing natural plant compounds such as flavonoids, tannins, alkaloids, and terpenoids. Kakra Singhi is naturally rich in fiber and small amounts of vitamin C. It is commonly used as a botanical ingredient in herbal blends and culinary preparations, valued for its distinctive aroma and mildly astringent taste.