When it comes to the best cashew-producing state in India, Goa and Kerala are often highly regarded for quality, but Maharashtra stands out as the largest producer by volume, particularly the Ratnagiri and Sindhudurg regions. However, if you are seeking premium quality, Goa and Kerala are traditionally known for superior taste, size, and texture.

Goan cashews, especially from the coastal belts, are famed for their bold size, rich flavor, and slightly sweet undertone. The state’s unique soil and climatic conditions give its cashews a distinct edge. Goan cashew nuts are often hand-processed in small batches, which helps retain their natural flavor and oil content. They’re also popular in Feni production (a traditional Goan liquor made from cashew apples).

Kerala, particularly regions like Kollam, is known for its cashew processing industry, exporting high-quality cashew kernels globally. Kerala’s cashews are clean, well-dried, and have a creamy texture. The state’s long-standing expertise in grading, roasting, and packaging ensures premium quality nuts.

Maharashtra, on the other hand, produces large volumes of raw cashew nuts and contributes significantly to India’s overall cashew output. The quality ranges from medium to high, depending on the region and processing methods.

In conclusion, Goa and Kerala offer the best cashew quality, while Maharashtra leads in quantity. If you’re after the finest taste and texture, cashews from Goa are widely considered among the best in India.