Our cashews have a nutty flavour with a firm texture for a rich delicious taste. They are packed in a food-safe pouch which helps retain maximum freshness when you open the pack for the first time. These cashews are packed in an integrated nuts & dried fruits unit and may contain occasional traces of other nuts & dried fruits.
Note: The above image is shown for representation purpose only.
Cashew Nuts Whole White Kernel Grade Sizes-
W stands for “White Whole” cashews.
If the colour is a little dark, it will become SW 240, which stands for “Scorched Whole” 240.
The number 240 signifies how many kernels are there in 1 pound (Lb) of cashew.
That's how you get grades like W180, W210, W240, W320, W450, SW320 etc. The bigger the number is, the smaller the kernels will be.
28.35 grams raw cashew nut contains:
About the Cashew Nuts
The cashew tree is native to the Brazil’s Amazon rain forest. It spread all over the planet by Portuguese explorers and today; it is cultivated on a commercial scale in Brazil, Vietnam, India, and many African countries.
Cashew tree bears many, edible, pear-shaped false fruits or “accessory fruits'” called "cashew apples." Cashew nut which is a “true-fruit,” firmly attaching to the bottom end of cashew-apple, appearing like a clapper in the bell. Botanically, this tiny, bean shaped, gray “true fruit” is a drupe, featuring hard outer shell enclosing a single edible kernel known commercially as “cashew nut.”
Cashew nut measures about an inch in length, 1/2 inches in diameter, and kidney or bean shape, with a smooth surface and smooth curvy pointed tip. Each nut splits into two halves as in legumes. The cream white kernel features firm yet crunchy texture and sweet, buttery flavor.
Cashew Nut Processing : The raw cashew nuts collected from the growing areas are moved to the factories for processing.. It is ensured that the raw nuts are thoroughly cleaned and are free from all foreign matter before they are taken for processing. The processing of cashew is done by any of the four methods- Sun Drying, Drum Roasting, Oil Bath Roasting and Steam Cooking. The roasted /steamed raw nuts are opened by cutting or by using mallets and the testa is then removed after drying in a borma. The peeled kernels are then graded by size, shape and color.