THE CASHEWS OF GOA

Cashew (Anacardium occidentale L.) was introduced in Goa by the Portuguese in the 16th century. Originally cultivated mainly to control soil erosion and to use in afforestation programmes, it has now become an important cash crop of Goa. Goa has more land under cashew than any other state. 


This fruit is unique in the way that it has its nuts hanging on the outside! 


Caju Fenny or Fenni is a world-famous Goan Spirit made from the juice of the cashew apple. Juice derived from the ripe cashew makes an excellent and refreshing drink. Goa has registered for a geographical indicator that would allow it to claim the sole right to term drink created in the region as fenny or 'Goan Cashew Feni'. The apples are picked and then crushed and fermented and then distilled to produce "urrack" which is the first distillate and less harsh on the palate and thereafter equal portions of the urrack and fresh ferment are distilled again to give you Fenni.



The seeds of cashews make a delicious snack containing healthy mono-unsaturated fats, magnesium and copper. It is also believed that eating the seeds can help prevent heart disease, promote strong bones, and give you energy. 


In cooking cashew seeds can be added to any dish. It is a great way to add taste and important nutrients to your diet. Some fine examples are Cashew Chick and Cashew Shrimp, with a huge variety of other cashew recipes and desserts like Cashew Brittle, Cashew Crunch and Cashew Turtles.


Processed cashew nuts, dried or toasted, separated from its outer shell, have been a prized and a very dear commodity - sold in small packets and bought by native visitors and foreign tourists, not as a keep-sake memento, but as an obligatory gift to a family member or friend, to be enjoyed preferably over a conversation, combined with a drink or two.


The kernel removed from cashew seeds in their raw state are known as 'fokam' and are available in limited quantities during the peak harvest season in the local markets in the month of April and May.