Thurri (Raw Seed)थुर्री
Thurri (थुर्री) is the Bihar trade term for raw, unpopped makhana seeds — hard, dark-brown-to-black seeds harvested directly from Euryale ferox seed pods, dried to 12–14 % moisture for storage and trade.
Thurri is what farmers harvest and what wholesale traders buy and sell in Bihar's makhana mandis. It is the raw material that roasters and processors transform into edible makhana. Thurri is graded by suta size, moisture content, broken percentage, and colour uniformity. Good-quality thurri has a dark, uniform colour with minimal yellowing, less than 2 % broken seeds, and a clean, nutty aroma. Thurri is inedible in its raw state — it must be popped (lawa) before consumption. The thurri market is concentrated in Bihar's makhana-growing districts: Darbhanga, Madhubani, Purnia, Katihar, Saharsa, Supaul, and Kishanganj. Golden Deer sources thurri directly from farming cooperatives, bypassing middlemen for better traceability and farmer returns.
Related Terms
Lawa (लावा) is the traditional Bihar term for the popping process that transforms dense raw makhana seeds into light, edible white puffs through controlled heat and moisture.
Mithila Makhana GI Tagमिथिला मखाना जीआई टैगThe Mithila Makhana Geographical Indication (GI) tag is a formal recognition by the Government of India that makhana grown in the Mithila region of Bihar has distinct qualities and reputation attributable to its geographic origin.
Moisture Contentनमी की मात्राMoisture content is the percentage of water in raw or popped makhana — the single most critical quality parameter that determines popping success, shelf life, and texture preservation.
SutaसूतSuta (सूत) is the traditional Bihar grading unit for raw makhana seed diameter, where a higher suta number indicates a larger seed — the standard retail and export grade is 5–6 suta (18–24 mm).