Fresh, hand-graded cashews delivered to your door

Where cashews come from

The cashew is the seed of a tropical tree that grows along warm coastal belts. Each fruit — the soft, colourful cashew apple — carries a single kidney-shaped nut hanging below it. The kernel we eat sits inside a hard double shell that has to be steamed or roasted before it can be opened.

India, Vietnam, Ivory Coast, Tanzania and Brazil grow most of the world's crop. In India the harvest runs from roughly February to May, which is why fresh-season kernels reach homes in the months right after.

• One nut per fruit, hand-picked after it falls
• Shelling is a skilled, largely manual job
• Indian season: February to May

From raw nut to the kernel in your pouch

A raw nut goes through steaming, shelling, drying, peeling and grading before it becomes an edible kernel. Each step decides how the final kernel looks and tastes — over-drying makes it brittle, hurried peeling leaves testa skin behind, and careless handling turns wholes into pieces.

Because we process at our own unit, the kernels are graded and packed close to the date they are dispatched, instead of sitting in a warehouse for months.

• Steamed and shelled, then dried to the right moisture
• Peeled, then graded by size, shape and colour
• Packed fresh, not stored for months

Understanding the grade names

Grade codes look technical but they only describe size and appearance — not "better" or "worse" taste. The W in W180 or W240 stands for white wholes, and the number is roughly how many kernels make up one pound. A smaller number means a bigger kernel.

W180 is the largest and rarest, often called the "king" of cashews. W210 and W240 are large and premium. W320 is the most widely bought size in Indian homes, and W450 is the smallest whole kernel — very good value when the size does not matter.

• W180 — largest, showpiece kernels for gifting
• W210 / W240 — large, premium everyday wholes
• W320 — the popular all-rounder for most kitchens
• W450 — smallest wholes, best value per kg

Splits, butts and pieces

Not every kernel survives shelling whole, and that is perfectly normal. Broken grades are the same kernels, simply not intact — and they cost noticeably less.

Splits (S) are kernels separated into two natural halves. Butts (B) are broken across the width. Large white pieces (LWP) and small white pieces (SWP) are smaller fragments. For sweets, gravies, milkshakes and baking — anywhere the cashew is ground or cooked — broken grades give you the same flavour for less money.

• Splits and butts — halves and broken halves
• LWP / SWP — larger and smaller pieces
• Ideal for kaju katli, gravies, shakes and baking

Grades at a glance

One quick picture to remember it all — the grades, what the numbers mean, and how to pick a good kernel. Tap the poster to zoom in.

How to judge quality before you buy

Colour, size consistency, moisture and smell tell you almost everything. A good lot is uniform ivory-white to pale cream, with kernels of a similar size, a firm snap when broken, and a clean sweet smell.

Warning signs are easy to spot once you know them: patchy dark or yellow-brown kernels, a shrivelled surface, a soft bendy texture, a stale or paint-like smell, and lots of dust at the bottom of the pack.

• Look for uniform ivory-white colour and even size
• A fresh kernel snaps; a stale one bends
• Smell should be sweet and clean, never sharp or oily
• Dust and shrivelled kernels mean old stock

Storing cashews at home

Cashews are rich in natural oils, so heat, light and open air are their enemies. Kept properly they stay fresh for months; kept badly they turn rancid in weeks.

Move them into an airtight glass or steel container as soon as the pouch is opened, keep them away from the stove and direct sunlight, and refrigerate if you buy in bulk or live in a humid coastal city. Freezing works too and does not harm the taste.

• Airtight container, away from heat and sunlight
• Room temperature: about 1 month after opening
• Refrigerated: around 6 months
• Frozen: up to a year, with no loss of taste

Choosing the right grade for the right use

Match the grade to the job and you never overpay. Large wholes are for showing — gift boxes, dry fruit platters, festive thalis. Mid-size wholes are for daily snacking and roasting. Broken grades are for anything that gets ground, soaked or cooked.

A simple rule: if the cashew will be seen, buy wholes. If it will be blended, buy pieces.

• Gifting and platters — W180, W210
• Snacking and roasting — W240, W320
• Kaju katli, gravies, shakes — splits and pieces
• Baking and garnish — small pieces

Premium Cashews, Pure Delight

Handpicked, sun-dried, organically processed and hygienically packed — every pouch carries our promise of honest food.

• Handpicked
• Sun-dried
• Organically processed
• Hygienically packed

One Family, Every Size

From everyday snacking to festive gifting, our range fits every occasion and every budget.

• Snacking
• Gifting
• Cooking
• Festivals

Why Eat Cashews Every Day

A handful of cashews is a natural source of heart-friendly fats, plant protein and essential minerals.

• Heart-friendly fats
• Plant protein
• Magnesium & zinc
• Natural energy
• Immunity support

Gift Goodness

Festivals, birthdays and thank-yous — share hampers made with care.