Sagar Raas vs Sirsi Raas: What's the Difference?

When it comes to supari (arecanut), two of the most talked-about varieties in the Karnataka region are Sagar Raas and Sirsi Raas. Though they may look similar, their origin, texture, and taste set them apart significantly.

Sagar Raas is sourced from the Sagar region in Shivamogga district. Known for its firm texture, strong cutting, and higher density, it is a preferred choice for paan makers who want a sharp and consistent flavor. It holds up well during processing and has a robust finish.

Sirsi Raas, on the other hand, hails from the forests and plantations of Sirsi in Uttara Kannada. It is slightly softer, more aromatic, and often has a reddish-brown tint. Sirsi Raas is considered premium for its natural sweetness and smoother bite, often favored in regions that prefer mild yet flavorful supari.

Whether you choose Sagar or Sirsi depends on your taste preference, processing style, and customer demand. At MAN, we offer both varieties in bulk and retail packs so you can decide which suits your business best.

Explore more varieties and order online at Foodrera.com.