The next classification is a number, which refers to the amount of cashews per pound. For
example, a standard grade for a cashew could look like: W 240. That means it is a whole
(W) kernel that would produce 240 cashew kernels per pound.
Key point here: The fewer cashews per pound, the larger the cashews are. Therefore, it is
preferred to have a lower number per pound for the best cashews.
Cashews are graded as W - whole, S - split, and B - broken.
— W cashews are the most sought after and highest quality because they have not been
split.
— S cashews are cheaper than wholes. After roasting, splits tend to be crispier than whole,
and are usually preferred for candy bars, pastries, and other baked goods.
— B cashews are not evenly cut down the middle like S’s. They are primarily used in
recipes, in ice creams, biscuits or as a simple garnish.
— White kernels have a whitish ivory hue, and lack any dark black or brown spotting,
making them the purest of the cashew grades.
— Scorched kernels have a darker reddish coloring than whites — due to overheating
during roasting.
— Dessert kernels have been obtained by shelling and peeling the nuts, and have all the
characteristics of a regular cashew. Scorched, discolored speckles, and shriveled kernels
are permitted in the dessert schedule.
