Cashew Nuts

1. Overview

Scientific Name: Anacardium occidentale

Origin: India, Vietnam, Nigeria, Ivory Coast, Brazil

Taste Profile: Buttery, mildly sweet, and creamy

Nutritional Benefits: Rich in protein, healthy fats, magnesium, and antioxidants

Raw Cashew Nuts (RCN) – In-shell nuts used for further processing.

Processed Cashew Nuts – Shelled and ready for consumption.

Cashew Kernels – Graded based on size, shape, and color.

Cashew Splits & Pieces – Used in confectionery, snacks, and cooking.

Flavored Cashews – Roasted with spices, honey, or chocolate coating.

Whole Cashews:

W180 (King of Cashews – Largest)

W210 (Jumbo)

W240 (Large)

W320 (Standard – Most Popular)

W450 (Smaller Size)

Broken Cashews:

Splits, LWP (Large White Pieces), SWP (Small White Pieces), BB (Baby Bits)

Eaten as a snack (raw, roasted, or flavored).

Used in confectionery, bakery, and dairy products.

Processed into cashew butter, cashew milk, or cashew oil.

Used in traditional and Asian cuisine for cooking