In Himachal Pradesh’s arid foothills, the Opuntia cactus—locally known as Nagphani—is gaining popularity for its nutritional, medicinal, and economic value. Once seen as a thorny nuisance, its edible pads and sweet fruits are now used in traditional dishes, juices, and jams. Two common species, especially Opuntia ficus-indica, are driving this sustainable superfood revival.