Neera

Neera

Neera manufactured by the Kollam Kaipuzha Plant in 2016
Ingredients	toddy palm

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Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used as a drink.^[1] Neera extraction is generally performed before sunrise. It is sweet, translucent in colour. It is susceptible to natural fermentation at ambient temperature within a few hours of extraction, and is also known as palm wine. Once fermented, Neera becomes toddy. Neera is widely consumed in India, Sri Lanka, Africa, Malaysia, Indonesia, Thailand, and Myanmar. Neera is not the juice made from palm fruit.

Neera requires neither mechanical crushing, as in the case of sugarcane, nor leaching, like beet-root; it is obtained by slicing the spathes of the coconut, sago, and Palmyra (Borassus flabellifer L.) palm, and scraping the tendermost part, just below the crown.

In Goa though, the word surr is used for toddy of the coconut palm, and nirau for the sweet juice extracted last from the cashew apple. The words are not interchangeable.