Cashews are graded by size and condition, and the grade decides the price far more than brand does. W180 sits at the top of the whole-kernel scale.

The W stands for white, meaning kernels that came through processing whole and unscorched. The number is how many kernels make up one pound. W180 gives around 180 large kernels per pound, W240 gives 240 medium ones, and W320 gives 320 smaller ones. W320 is the most commonly sold grade in India and what most shops mean when they simply say kaju.

Nutritionally, the grades are identical. A W180 kernel is not better food than a W320 kernel; it is simply a larger nut from a larger cashew apple. What you are paying more for is size and appearance, which matters for gifting, for garnishing, and for anyone who wants the nut to look substantial on the plate.

Below the whole grades come the broken ones. Splits, butts, pieces and kaju tukda cost considerably less and work perfectly well in gravies, masala pastes and sweets where the cashew gets ground anyway. Using W180 for kaju paste is spending money on an appearance nobody will see.

How to Identify Genuine W180

• Large kernels of consistent size across the pack
• Even pale ivory or cream colour with no yellowing or dark scorch marks
• Whole kernels with the characteristic curved shape intact
• Very few splits, pieces or broken halves in the pack
• Firm texture with a clean snap, not soft or bendy
• Mild buttery aroma with no sour or oily smell

Cashew Nutrition

Cashews are softer and lower in fat than most tree nuts, which is part of why they are used so widely in Indian cooking.

• Source of plant protein and dietary fibre
• Carries unsaturated fats, magnesium, copper and phosphorus
• Lower fat content than almonds or walnuts
• Energy dense, so a small handful is a standard serving

This is general nutritional information and not medical advice.

How to Use Kaju W180

As a snack:

A handful of 10 to 15 kernels is a standard serving. W180 kernels are noticeably larger than ordinary cashews, so a handful goes further.

To roast at home:

Dry roast on a low flame for four to five minutes, stirring constantly until pale gold.

Add salt while still warm if you want the salted version.

Cool completely before storing, or trapped steam softens them.

Cashews burn quickly. Stop as soon as the colour turns.

In cooking:

• Garnish for kheer, halwa, barfi and pulao, where the size shows.
• Fried in ghee with raisins for sweets and biryani.
• Soaked and ground into paste for shahi gravies, korma and makhani.
• Chopped into ladoo and dry fruit mixes.

For any dish where the cashew gets ground or hidden in a gravy, broken cashew grades work identically and cost less. Save W180 for dishes and gifts where the kernel is visible.

Uses for Kaju W180

• Gifting and festive hampers
• Snacking, plain or home-roasted
• Kheer, halwa and barfi garnish
• Pulao and biryani
• Kaju katli
• Dry fruit ladoo
• Salad and dessert topping

How to Store Whole Cashews

Cashews carry enough oil to turn rancid and absorb moisture quickly, so storage decides how long they stay good.

• Transfer to an airtight container as soon as the pack is opened.
• Keep in a cool, dry place away from sunlight and away from the stove.
• Refrigerate during the monsoon or in humid weather.
• Freeze if the pack will be used slowly. Cashews freeze well and can be used straight from frozen.
• Keep away from strong-smelling foods, since cashews absorb odours readily.

At room temperature, raw whole cashews keep for about two months. Refrigerated, closer to six.

If they soften, dry roast on a low flame for two to three minutes and cool completely.

Which Cashew Grade to Buy

W180 is the largest whole grade. Best for gifting, garnishing and eating as they are, where size is visible.

W240 and W320 are medium and standard whole grades. Same taste, smaller kernels, lower price. Suitable for everyday snacking and cooking.

Broken grades, sold as splits, pieces or kaju tukda, cost the least and work identically in gravies, pastes and ground sweets.