08/08/2026
*How Supari / Betel Nut is Processed in Karnataka*
Karnataka is one of the biggest producers of supari in India, mainly in *Shimoga, Chikkamagaluru, Uttara Kannada, and Dakshina Kannada* districts.
There are 2 main types made here: *White Supari* and *Red Supari*.
*1. White Supari - Process*
Used mostly for pooja and with paan
1. *Harvesting*: Pick fully ripe yellow-orange areca fruits
2. *Boiling*: Boil the whole fruits in water for 45-60 minutes to soften the husk
3. *De-husking*: Remove the outer skin and fiber by hand or machine. Take out the nut/seed
4. *Drying*: Sun-dry the seeds for 8-10 days. Turn them regularly. Moisture should be less than 10%
5. *Polishing*: After drying, the nuts are polished in a machine to make them white and shiny
*2. Red Supari - Process*
Used mostly for chewing
1. *Harvesting*: Pick semi-ripe fruits
2. *Boiling*: Boil the whole fruits _with husk_ in water for 3-4 hours. The color and bitterness go into the nut
3. *De-husking*: After boiling, remove the husk and keep only the seed
4. *Drying*: Sun-dry the seeds for 10-15 days. When properly dried, it turns deep red-brown
5. *Storage*: Store in gunny bags in a dry place to prevent fungus
*Important Tips for Karnataka Farmers:*
- *Harvest season*: October to March
- *Drying*: Use a clean, well-ventilated area. Protect from rain to avoid fungus
- *Grading*: Nuts are sorted by size - Bold, Medium, Small
- *Market*: Karnataka's "Yelaneer Supari" and "Rashi Supari" are famous all over India. Red supari usually gets a slightly higher price
