Cashew Nuts


The most important quality of a cashew nut is its taste. Our cashews are grown in Kollam, a coastal region in Kerala also known as the cashew capital of the world. In terms of taste, the Kollam cashews are unrivalled.

The second important quality is the size of the nut, which is measured as number of kernels per pound. Our cashews are in the 320 category, which is best described as medium size. There is often no significant difference in taste between larger and smaller cashews.

The third factor is whether the cashew are white or scorched, where white cashews are perceived to be of higher quality. Our cashews are white.

Finally, there is a distinction between whole and broken cashews. Our cashews are whole.

Growing area

It is becoming increasingly popular among dealers to import cheap, low quality and taste-free cashews from Africa. It is not our approach, and we always only stock cashews grown in Kollam.

Storage and shelf life

Store in the refrigerator in a tightly sealed container for a maximum shelf life of 6 months.


For inspiration, information and entertainment, you may want to check some of the links below.

General information: Wikipedia
Health information:
Recipes: Spicy Treats and
Cultivation: Kerala Agriculture and Gardening Know How

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The cashew nuts tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple. The tree can grow as high as 14 m (46 ft), but the dwarf cashew, growing up to 6 m (20 ft), has proved more profitable, with earlier maturity and higher yields. The cashew seed is often considered a nut in the culinary sense; this cashew nut is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called a cashew.

Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.

Cashews are commonly used in Indian cuisine and Pakistani cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets. Cashews are also used in Thai and Chinese cuisines, generally in whole form. In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. The province of Pampanga also has a sweet dessert called turrones de casuy, which is cashew marzipan wrapped in white wafers. In Indonesia, roasted and salted cashews are called kacang mete or kacang mede, while the cashew apple is called jambu monyet (lit. ‘monkey rose apple’)

Additional information

Weight N/A

250 grams, 500 grams, 1000 grams