Arecanut (betel nut) grades: chali vs kempu

Karnataka grows most of India’s arecanut, and two processing traditions produce very different products.

Chali (white)

Harvested ripe in coastal Dakshina Kannada and Kasaragod, the nuts are sun-dried in their husk for six to eight weeks, then de-husked. The kernel is white and hard. Chali is traded through Puttur’s cooperative market.

Kempu (red)

In Shivamogga’s Malnad region, tender nuts are de-husked, boiled and dried. The result is red-brown, softer, and graded into api, bette and other categories by size and colour.

How to specify

State the type (chali or kempu), grade, moisture (we supply ≤ 7–8%) and packing. See our arecanut (betel nut) export specifications for current grades, or request an arecanut quote.