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Why are Indian Panruti Cashew kernels yellow?


Cashew kernels are an important part of the cashew nut industry, with these kernels being a popular food item in many countries, including India. In the Panruti region of Tamil Nadu, cashew kernels are known for being yellow in color, which sets them apart from the more commonly seen white kernels. There are several reasons why cashew kernels in Panruti are yellow, rather than white:


Harvesting Time: One of the main reasons why cashew kernels in Panruti are yellow is due to the timing of their harvesting. In the Panruti region, cashews are typically harvested when they are still ripe and yellow, which is earlier than in other regions where the kernels are allowed to mature and turn white.


Processing Method: Another reason why cashew kernels in Panruti are yellow is due to the unique processing method used in the region. Unlike other areas where the kernels are separated from the cashew nut and then roasted, in Panruti the kernels are steam boiled while still inside the shell, which results in a yellow color.


Regional Cuisine: The yellow color of the cashew kernels in Panruti is also influenced by the regional cuisine, with many traditional dishes calling for yellow kernels. This demand for yellow kernels has driven the local industry to focus on harvesting and processing the nuts in a way that results in a yellow color.


Taste and Texture: The yellow color of the cashew kernels in Panruti also contributes to their unique taste and texture. Unlike white kernels, which can be more dry and bland, the yellow kernels have a slightly sweeter and nuttier flavor, and a softer texture.


In conclusion, cashew kernels in Panruti are yellow in color, rather than white, due to a combination of factors including harvesting time, processing method, regional cuisine, and taste and texture. Whether enjoyed as a snack or used in cooking and baking, the yellow kernels of Panruti are a unique and delicious part of the cashew nut industry.


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