Makhana is one of the most important traditional superfoods in Indian cuisine. Indian makhana has been gaining popularity across the world for its unique crunch, health benefits, and use as a premium healthy snack.
India has been a front-runner in the production and export of makhana. India is the undisputed global leader in makhana production, with output rising steadily over the past few years, and exports showing strong growth, especially since dedicated HSN codes were introduced for makhana products in 2025.
Bihar alone contributes nearly 80–90% of the world’s makhana supply, and the Mithila region received the Geographical Indication (GI) tag in 2022 — which is why makhana is rightly known as one of India’s signature “home-grown” export crops, with the sector projected to keep expanding as global demand rises.
Makhana (botanically Euryale ferox), also called fox nut, phool makhana, lotus seed, or gorgon nut, is an aquatic crop traditionally grown in shallow ponds, lakes, and wetlands, whose edible seeds are harvested and popped for consumption.
It has a varied range of uses and caters to the healthy-snacking, health-food, religious/fasting-food, and increasingly the premium export-food industries.
In the nutritional sector, makhana acts as a rich source of protein, fiber, antioxidants, calcium, and magnesium, while being naturally low in fat — making it valued as a functional, health-conscious food.
