Cashew (Kaju) Grades Explained: W240, W320, Splits and Stale Nuts (Video)

Transcript

Why cashew numbers matter

The code on a cashew pack isn’t a quality rating, it’s a count. Knowing the difference can stop you from overpaying for bigger nuts.

What the numbers mean

When you see W240, it means roughly 240 whole kernels fit in a pound. A lower number like W180 means the nuts are larger, not necessarily better. Once you get that, you can shop smarter.

At a glance

A quick look tells you that ‘W’ stands for white whole kernels and the number is how many fit in a pound. Most snackers pick W320. Black spots are usually just scorch marks, not a problem.

Grades from W180 to W450

The export trade uses these codes. A W180 is a jumbo kernel, about 180 per pound, while a W450 is much smaller. The taste is almost the same, so the extra cost is mostly for looks.

Dinner table truth

“Nobody at the dinner table can tell whether the korma was made with W240 or with broken pieces.”

Choosing cashews in the shop

Look at the code on the bag and count how many kernels fit in a small scoop, it should match the number on the label. Good wholes are a pale ivory. A fresh nut will snap cleanly with a light crunch.

Understanding black spots

Light brown patches are just scorch from drying, they’re safe. Small dark specks are usually processing marks or bruises. If you see fuzzy grey-green powder or a musty smell, it’s mold and you should toss the bag.

Storing cashews

Cashews are fatty but their fat is relatively stable. Keep them dry in an airtight jar for a few months, or move them to the fridge for half a year. For long-term storage, freeze them in small bags.

Raw vs roasted vs salted

What the store calls ‘raw’ has already been steamed or roasted to remove the caustic shell oil. Plain kernels give you the most flexibility, you can roast them at home with a pinch of salt if you like.

Cashews vs almonds

A handful of cashews gives you a bit more iron and zinc, while almonds provide more vitamin E and fibre. Neither is bad, but cashews are easier to eat in larger amounts.

Two simple cashew recipes

For a silky gravy, soak 50 g of cashew pieces, blend with water, and stir into your sauce at the end. A mango-cashew shake blends ripe mango, soaked nuts, milk and ice for a quick snack.

Traditional cashew uses

Older generations saved cashews for festive dishes, shahi korma, sheer khurma, kaju katli, or a handful fried in ghee over biryani. They’re considered warming and hearty, and they do provide quick energy.

Myths & facts

The idea that cashews raise cholesterol is a myth, most of their fat is unsaturated. In Goa the cashew apple is turned into a local drink, and the tree is a cousin of mango and pistachio.

Safety tips

Whole cashews can be a choking hazard for children under five, so blend or grind them. If you have a tree-nut allergy, even a tiny amount can trigger a serious reaction, always ask what’s in the dish. People with kidney concerns should check with their doctor about oxalate intake.

Read more on thecareonline.com

For the full guide and more details, check out the post on thecareonline.com. Remember, this is general advice, not medical instruction.