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Goa Kaju or Goa Caju are variations of the same name. [3] [4] Under its Geographical Indication tag, it is referred to as "Goa Cashew (Kaju or Caju)". [5] Goa cashew is the state fruit of Goa and is a prized commercial horticulture crop. [6] Its exceptional kernel quality and inherently organic plantations make it highly sought after. [7]
[1] 90% of India's export quality cashew kernels are prepared in Kollam. [2] Alfah Cashews is one among the popular Kollam based cashew exporters. Foreign exchange earnings of the nation through the export of cashew kernels in 2011–12 is Rs.4,390 crore, Rs.4046.23 crore in 2012–2013 and Rs.5058.73 crore in 2013–2014, based on the ...
CEPCI Headquarters in Kollam. India is the largest exporter of cashew kernels and cashew nut shell liquid (CNSL). Foreign exchange earned by the country through the export of cashew kernels during 2011-12 reached Rs.4,390 crore based on statistics from the Cashew Export Promotion Council of India (CEPCI). 131,000 tonnes of kernels were exported during 2011-12. 90% of these export quality ...
The cashew tree is large and evergreen, growing to 14 metres (46 feet) tall, with a short, often irregularly shaped trunk. [2] The leaves are spirally arranged, leathery textured, elliptic to obovate, 4–22 centimetres (1 + 1 ⁄ 2 – 8 + 3 ⁄ 4 inches) long and 2–15 cm (3 ⁄ 4 –6 in) broad, with smooth margins.
Kaju katli: Cashews, ghee with cardamom and sugar. [6] Barfi: Kalakand: Milk, cottage cheese. Burfi: Kheer: A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina, water. Sugar syrup based Kulfi [8] An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or ...
Kaju katli (lit. ' Cashew slice ' ) is an Indian dessert . Kaju means cashew ; barfi is often made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices).
The trees typically grow to a height of 2–3.5 m, with leaves measuring 7–10 cm in length and 3–5 cm in width. Kaji Nemu trees have a lifespan of about 20 to 25 years. They produce light purple flowers and yield 300 to 500 fruits when mature. Each fruit weighs about 60–100 grams, and the trees can yield 20 to 30 tonnes per hectare per year.
Bread is an important part of Goan cuisine. Of Portuguese origin, it is different in Goa from the breads offered in the rest of India. It was around 1550, in the village of Salcete, that the Portuguese began to teach the local population how to prepare these breads. [4] They often include palm wine (‘’toddy‘’) used as a ferment.