From the famous cashew belt around Panruti come buttery, ivory-white kernels prized across India — the meatiest, most generous cashews to ever roll out of a roasting pan.
Source location
Panruti, Cuddalore
Cuddalore, Tamil Nadu · 11.77°N, 79.55°E
Tamil Nadu's cashew capital
Panruti and the surrounding villages of Cuddalore have grown cashew so long that the town is known simply as the cashew capital of Tamil Nadu. The sandy coastal soil and warm sea air suit the tree perfectly, yielding large, sweet, low-bitterness kernels.
Sun-dried, hand-shelled, hand-graded
The apples are gathered, the nuts sun-dried, then carefully shelled and peeled — still largely by hand in family processing units. Grading is done by eye and feel, so the whole, unbroken W-grade kernels we use are genuinely whole, not cobbled together from pieces.
The richness behind the roll
A great cashew sweet lives or dies on the nut. Panruti kernels are roasted just enough to release their oils, then bound with karupatti into a roll that is rich, chewy and unmistakably nutty — the jaggery and the cashew trading the lead in every bite.
People come to Panruti from everywhere for our cashew. We do not chase the market — the market comes to us.
Taste it in…
Karupatti Munthiri Roll
Whole Panruti cashews roasted and rolled with pure karupatti — rich, chewy and deeply nutty, our most indulgent sweet.