into smaller pieces and dried are called churu-adike, or 
lavanga-churu. Thus the nuts are sold under different 
names which vary according to whether they are uncut 
whole nuts, or are cut into halves, or into smaller pieces. 
This curing or cooking process is practiced throughout 
India, particularly in Mysore and other parts of south 
India. 
The preparation of raw nuts in other nut-growing 
countries is the same as in India. 
Malaya produces four kinds of nuts: 1, whole nuts. 
2, split nuts. 38, sliced nuts and 4, smoked nuts, and also 
salted nuts in small quantities. Briefly some of the 
methods followed in Malaya are as follows: 
Pinang kossi. Ripe fruits are dried in heaps with oc- 
casional turning for about three months before husking ; 
after husking, the seeds are dried again for two or three 
days before packing and marketing. 
Pinang blah. Ripe truits are split into halves and dried 
with the split sides uppermost for two or three days. 
After the husk is removed, the seeds are dried again for 
two or three days before marketing. 
Pinang salai (smoked nuts). The smoking process is 
done in a specially constructed mud oven with bamboo 
gratings. The ripe fruits are placed on top of the bamboo 
gratings and a fire is developed inside the oven with dry 
betel-nut husks, the smoke of which escapes through the 
mass of fruits; this smoke continues for about a week 
before the fruits are taken out. They are then husked 
and the seeds are dried for two to three days before 
marketing. 
Pinang asin. Semi-ripe green fruits are mixed with 
salt and stored in sacks for two to three months before 
husking. The fruits are then husked and the seeds dried 
for two to three days before marketing. 
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