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Other Varieties: Specific varieties like Mora, Moti, Sevardhan, Jam Jini, and Lindi are also cultivated and exported from India, each with distinct size and characteristics

Arecanut, also known as betel nut, is the seed of the Areca catechu palm, widely cultivated in South and Southeast Asian countries.

Varieties

Red Arecanut: Prepared by harvesting green arecanuts, boiling them, and then removing the husk before drying. These are preferred for their vibrant color and are popular for traditional chewing, particularly in India, Bangladesh, and Myanmar.
White Arecanut: Produced by sun-drying fully ripe arecanuts for about 40 to 50 days, and then removing the shell either manually or by machine. White arecanuts are gaining popularity due to their milder flavor and increasing use in processed products like scented supari.