Cashew Kernels

Cashew kernels (Anacardium occidentale) are the edible nuts obtained from cashew seeds. They are widely consumed as snacks, used in confectionery, and serve as key ingredients in various cuisines. Cashews are rich in protein, healthy fats, vitamins, and minerals.

2. Types of Cashew Kernels

Cashew kernels are graded based on size, shape, and color. The most common classifications include:

A) Whole Cashew Kernels (W – White / SW – Scorched White)

• W180 (King Size Cashew) – Large size, premium quality.

• W210 (Jumbo Cashew) – Slightly smaller, high demand.

• W240 (Standard Premium) – Popular for export.

• W320 (Most Popular Grade) – Affordable, widely used.

• W450 (Smallest Whole Cashew) – Small-sized but economical.

B) Broken Cashew Kernels

• Splits – Half cashew pieces, used in sweets and cooking.

• Butts – Thick cashew pieces, commonly used in food processing.

• Bits – Small pieces, ideal for confectionery and snacks.

C) Scorched & Dessert Cashews

• SW (Scorched Whole) – Slightly browned cashews.

• SPL (Scorched Pieces) – Brownish broken kernels.

• DW (Dessert Whole) – Used in industrial food production.

3. Quality & Specifications

• Moisture: Below 5% (for longer shelf life).

• Broken Kernels: Below 5% (for whole cashew grades).

• Foreign Matter: Nil (high purity standards).

• Color: White or ivory (high-quality).