Journal
Plain answers about cashews from the people who grade and pack them: what the grades mean, how to store them, how to cook with them and how to choose a gift.
Grades & buying
- Cashew grades explained: W180 to W450, splits and skin-onWhat the W means on a kaju pack, how W180 to W450 and splits differ, and which grade makes sense for snacking, cooking or gifting.
- W180 cashew: what the code means and who it's forW180 is the biggest standard cashew grade: what the 180 means, how large the kernels really are, where they shine, and when a smaller grade is the wiser buy.
- Best cashew for snacking or cooking: which kaju to buyWhich kaju for each job: big whole grades for the snack bowl, Splits and W450 for gravy, paste and mithai — grades matched to uses, with prices.
Prices & packs
- Cashew 1 kg vs 500 g: which pack size should you buy?Cashew 1 kg vs 500 g vs 250 g vs 100 g: how the price per 100 g changes, how fresh each pack stays, and which pouch fits a single kitchen, a family or gifting.
- Cashew price per kg in India: what 1 kg of kaju really costsWhat 1 kg of cashews costs in India: grade-wise kaju price ranges, why W180 to W450 differ so much, and the pack sizes that change your per-kg price.
Nutrition
Quality & freshness
- How cashews are processed: from nut to graded kernelWhat happens between the raw nut and the graded kernel in your pouch: sun-drying, steaming, shelling, peeling, hand-grading — and our unit's steps.
- How to spot good cashews: a 7-point check before buyingPale ivory colour, clean snap, hardly any powder, a sweet smell: a simple 7-point check to judge kaju quality before you buy a pack.
- How to store cashew nuts: shelf life, fridge, freezerCashews stale because their oils oxidise. Where kaju keeps longest: pantry, fridge or freezer, how to look after an opened pouch, and when it is past it.
- Raw cashew vs roasted: what 'raw' really means for kajuNo cashew you can buy is truly raw. What 'raw' means on a kaju pack, how soaking and roasting differ, and which kernels to buy for each corner of the kitchen.
In the kitchen
- Cashew paste for gravy: the 5-minute kaju paste methodSoak kaju in hot water, grind it smooth, simmer it into a proper masala. The cashew paste method for shahi-style gravies, with soaking times and fixes.
- Cashews in Indian cooking: cashew recipes for every jobHow kaju earns its place in Indian kitchens: gravy pastes, kaju curry, katli, kheer, cashew milk and namkeen, with the right grade for each job.
- Kaju katli recipe: soft katli from a home kitchenA home-scale kaju katli recipe: 250 g cashews, single-string sugar syrup, the six-minute fold, cutting diamonds, and the pitfalls that make katli grainy.
Comparisons
- Cashew vs almond: protein, price and kitchen useKaju or badam? Protein per handful, calories, price per portion and what each nut does in an Indian kitchen, so the next dry-fruit buy is easy.
- Cashew splits vs whole: when halves are the smarter buyWhat cashew splits and LWP pieces actually are, how they compare with whole kernels in the kitchen, and when buying split kaju simply saves you money.