Feni is a traditional alcoholic beverage of Goa made from either cashew apples or coconut. There are two main types - cashew feni and coconut feni. Cashew feni involves stomping cashew apples to extract juice, fermenting the juice, and then distilling it into progressively stronger alcohols called urrak, cazulo, and finally feni. Coconut feni follows a similar process using coconut palm sap. Feni is popular among locals and tourists and is also thought to have medicinal qualities.
Feni is a traditional alcoholic beverage of Goa made from either cashew apples or coconut. There are two main types - cashew feni and coconut feni. Cashew feni involves stomping cashew apples to extract juice, fermenting the juice, and then distilling it into progressively stronger alcohols called urrak, cazulo, and finally feni. Coconut feni follows a similar process using coconut palm sap. Feni is popular among locals and tourists and is also thought to have medicinal qualities.
Original Description:
A presentation on alcoholic beverages endemic to the Konkan coast of India
Feni is a traditional alcoholic beverage of Goa made from either cashew apples or coconut. There are two main types - cashew feni and coconut feni. Cashew feni involves stomping cashew apples to extract juice, fermenting the juice, and then distilling it into progressively stronger alcohols called urrak, cazulo, and finally feni. Coconut feni follows a similar process using coconut palm sap. Feni is popular among locals and tourists and is also thought to have medicinal qualities.
Feni is a traditional alcoholic beverage of Goa made from either cashew apples or coconut. There are two main types - cashew feni and coconut feni. Cashew feni involves stomping cashew apples to extract juice, fermenting the juice, and then distilling it into progressively stronger alcohols called urrak, cazulo, and finally feni. Coconut feni follows a similar process using coconut palm sap. Feni is popular among locals and tourists and is also thought to have medicinal qualities.
Feni is an alcoholic beverage that is univocally associated with Goa.
It is endemic to the state of Goa and is brewed by the local communities in Goa. It has been brewed here for at least the last 400 years. The word ‘Feni’ has evolved from ‘Phena’, a Sanskrit word, meaning froth. Feni uses two primary ingredients for the two varieties. These are coconut and cashew. Each of these is a major ingredient that is required in the respective preparations. Feni has become so fundamental to Goa’s culture that over the years, it went from ‘brew’ to ‘heritage brew’. From farmers of Konkan villages crushing cashew apples with their feet and distilling the feni in old-fashioned earthenware pots to elite feni festivals of today where connoisseurs debate for hours on end. Different types:
Feni in its current form is a product of fermentationof
the juice of either crushed Cashew Apples or, from the extract of toddy palms. Coconut Feni is thought to be an older product than Cashew Feni, since Coconut palms were widely cultivated long before the Portuguese, who introduced Cashew plants to India, made landfall. Preparation
Locals(you lot) would tell me that brewing the perfect
pitcher of cashew feni is more of a science. Each ingredient has to be added in the correct proportions. Even a slight deviation can lead to significant alterations in the taste and this is the reason why so much caution is exercised while brewing the drink. The first step is the selection of fine cashew apples. The best apples for the drink are those that have ripened on the trees. Preparation
Deseeding follows and the entire batch of cashew apples
is placed at a ‘colmbi’. This is where the smashing of the apples takes place. Preparation
Stomping is carried out vigorously to extract the juices
from the fruit. Subsequently, the juice is passed through a vine and stored in earthen pots created specifically for the process. The pots, called “Kodem” are stored in dug pits for upto three days at the end of which the fermentation process is completed. The fermentation product is called the ‘neero’. The beverage is then distilled using a traditional pot called a ‘bhatti’. Neero’ is boiled in three separate stages. In each stage, the concentration of alcohol increases. The products of the separate stages are ‘urrak’, ‘cazulo’ and finally feni. Urrak is generally about 15% alcohol, whereas Cazulo is about 42%, and this is again distilled with urrak to give Feni, which is about 45%. Note that cazulo is generally sold as "feni", as the spirit is considered too strong of an alcoholic beverage for consumption. All cashew feni now available is double-distilled. Consumption
Feni cocktails are immensely popular, especially with
tourists. Firefly Goan Bistro Bar in Benaulim has over 30 types of feni cocktails on offer. Among the most popular and well known are Cazulo Capitao and Tambdé Rosa. Naturally, it is sold commercially and is highly sought after. Medicinal/Alternative Uses
This powerhouse brew has endeared itself to the locals
with its medicinal qualities – it can heal a cold, act as an antiseptic, is a fantastic food preservative and is used as an additive in many food products. It is used to bring down the body temperature for people running fevers. Bibliography Revati. (2017, January 12). 3 Fun Ways To Drink Feni. Retrieved from https:// www.whatshot.in/goa/3-fun-ways-to-drink-feni-c-1511 Interesting Facts about Feni Drink of Goa in India. (2015, November 9). Retrieved from https://www.indianeagle.com/travelbeats/feni-drink-of-goa-in dia / Goa Guide. (n.d.). Retrieved from https:// www.goaonline.in/about/tourism/how-kaju-feni-is-made Rodrigues, Eunice. P. Dev Borem Korum
Code and Title of The Paper: F03FP Food Preservation Code and Title of The Module: F03FP15 Commonly Available Fermented Foods in India and Abroad Name of The Content Writer: Ms. A. Sangamithra
Code and Title of The Paper: F03FP Food Preservation Code and Title of The Module: F03FP15 Commonly Available Fermented Foods in India and Abroad Name of The Content Writer: Ms. A. Sangamithra