Cao Bang Black Grass Jelly – A Refreshing Flavor in the Tay People’s Culinary Culture
(TITC) – Cao Bang is not only famous for its majestic landscapes, spectacular waterfalls, and sacred historical relics, but also known as the cradle of many unique local specialties. Among them, black grass jelly (thach den), a humble yet beloved dish deeply rooted in the daily life of the Tay ethnic group, has become a distinctive delicacy, both familiar and remarkable, cherished by locals and visitors alike.
Cao Bang grass jelly has a refreshing taste and is good for health. (Photo: caobangtourism.vn)
Cao Bang black grass jelly is made from the Mesona chinensis plant, which grows naturally on the mountain slopes and upland fields of the region. The plant has small stems and opposite leaves and is harvested during the summer. After being dried, it is boiled in water to extract its essence. Once cooled, the liquid solidifies into a smooth, glistening black jelly with a mild fragrance and cooling taste. For generations, this refreshing dessert has been an essential treat to beat the summer heat in Tay households.
The process of making black grass jelly is quite meticulous. After harvesting, the plants are thoroughly washed, chopped, and sun-dried. When cooked, a small amount of fine kitchen ash or clear limewater is added to help the jelly set more firmly. The strained liquid gradually turns dark green, and as it cools, it transforms into a soft, elastic black jelly. The finished product is cut into small cubes and typically served with rock sugar syrup, cane molasses, or coconut milk, creating a naturally sweet, light, and cooling flavour, perfect for hot summer days.
Beyond being a refreshing dessert, black grass jelly is also valued as a traditional herbal remedy. According to Tay folk knowledge, it helps to cool the body, detoxify, support liver function, and aid digestion, making it suitable for people of all ages. During the summer months, from bustling highland markets to simple family meals, bowls of black grass jelly are a common and delightful sight, both nourishing and comforting.
In recent years, Cao Bang’s black grass jelly has transcended its local boundaries to become a product of significant economic value. Thanks to the province’s unique climate and soil conditions, Cao Bang’s jelly plant yields superior quality, softer, more aromatic, and smoother in texture than those from other regions. In 2020, “Cao Bang Black Grass Jelly” was granted a Geographical Indication Certificate by the National Office of Intellectual Property of Vietnam. This recognition opened new opportunities for brand development and helped the product reach broader domestic and international markets.
For the Tay people, the black jelly plant is more than just a source of income, it is a symbol of cultural identity passed down through generations. The craft of cultivating and processing black grass jelly is preserved and taught with pride, representing the community’s connection to their homeland. Each simple bowl of black jelly is not only a cooling summer treat but also a reflection of the Tay people’s love for their land, their skillful hands, and the delicate essence of Cao Bang’s rich cultural heritage.
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