Not all cashews are the same
Mild, slightly sweet, pleasantly creamy, and yet with a crunch: cashews are one of those nuts that keep you reaching back into the bowl before you even realize it. Yet, cashews can taste quite different. Origin, size, and processing make a significant difference—and that is precisely why everything in our All About Cashews Week isn't just focused on the classic cashew kernel.
We will show you various cashews from Vietnam, India, and Africa, compare different sizes, and, of course, include roasted varieties as well. And because cashews are excellent team players, you will also find them in various nut and snack mixes—sometimes savory and smoky, sometimes sweet with honey.
Not actually a nut: What makes the cashew so special
Cashews grow on the cashew tree, which is native to South America and is now cultivated in many tropical regions of the world. Particularly fascinating is the fruit of the tree: the well-known cashew kernel is not inside the so-called cashew apple, but hangs beneath it in a hard shell.
Botanically speaking, the cashew kernel is therefore not a classic nut, but the seed of the cashew fruit. It takes several processing steps before this seed becomes the light-colored, curved kernel we know. The shell must be professionally removed, and the kernel carefully processed.
Perhaps this elaborate production process is one reason why good cashews are something special.
180s, 320s – what do the numbers for cashews mean?
Anyone who looks into cashews more closely will quickly come across numbers like 180 or 320. They provide information about the size of the kernels. Simply put: the smaller the number, the larger the individual cashew kernel.
The Jumbo 180 cashews from India are therefore among the particularly large specimens. They look impressive and offer a nice, firm crunch. Anyone who enjoys eating cashews plain or, for example, is putting together a nut platter, will quickly notice the difference.
The 320 cashews from Vietnam are smaller and correspond to a very popular, classic cashew size. They are wonderful all-rounders—for snacking as well as for muesli, baking, cooking, or for homemade mixes.
The size is essentially a form of grading rather than a blanket quality judgment. Whether you prefer large jumbo kernels or smaller cashews is primarily a question of personal preference and intended use.
India, Vietnam, or Africa?
The origin also makes our cashew selection interesting. In addition to the 320 cashews from Vietnam and the jumbo cashews from India, you will find mild cashews from India as well as cashews from Africa in our shop.
This allows you to actually sample your way through different origins. Especially when eaten plain, you can perceive subtle differences in taste, crunch, and mouthfeel particularly well.
Our tip for Cashew Week: Place two or three varieties side by side on the table and try them in direct comparison. Which one tastes best to you? Do you prefer a particularly large kernel, a mild taste, or a specific crunch? A small cashew tasting can be surprisingly exciting.
Roasted: When mild suddenly becomes bold
Roasting changes the character of the cashew. Roasted aromas emerge more strongly, the kernel becomes crunchier, and the overall taste becomes more intense.
The roasted cashews without salt are a good choice for those who want to experience the roasted aroma as purely as possible. They are suitable as a snack but can also complement salads, bowls, and other dishes with a bit of crunch.
If you like it classically savory, opt for our roasted and salted cashews. The combination of roasted aromas, the mild inherent taste of the cashew, and salt makes them an uncomplicated snack—for a movie night as well as for the next social gathering.
Cashews can also do smokehouse
Our spiced Smokehouse nut mix shows that cashews can be more than just mild. Here, cashews meet peanuts, almonds, and macadamias, among others. A smoked spice blend, as well as garlic and onion, provide the savory, spicy character.
The result is significantly bolder than a classic nut mix and is aimed at all those who like smoky snacks. This mix is excellent for a cozy evening or as an alternative to chips and other nibbles.
From trail mix to honey: Cashews in good company
Cashews also get along perfectly with other nuts. The trail mix focuses entirely on different types of nuts: Brazil nuts, cashews, walnuts, almonds, and hazelnuts all end up in the bag together. A nice option for those who don't want to commit to just one favorite nut.
It gets much sweeter with our honey-caramelized nut mix. Here, cashews meet almonds, macadamia nuts, hazelnuts, and pecans. Sugar and honey provide a caramelized sweetness. This is not a classic pure nut snack, but a little treat for anyone who likes it sweet and crunchy.
The Sweet-Sour-Salty Fruit-Nut Mix also shows another side of the cashew. Here, the interplay of different flavors is the focus—perfect if "just salty" or "just sweet" gets too boring for you in the long run.
More than just a snack
Of course, you can snack on cashews straight from the bag. But it would almost be a shame to limit them to that. Natural or unsalted cashews can be used wonderfully in the kitchen.
Coarsely chopped, they go well over salads, curries, rice dishes, and bowls. In muesli, they add a crunch, and when baking, they can replace or complement other nuts. Finely blended, cashews also form a creamy base for sauces, dips, and spreads.
And then there is the simplest version: put a small bowl on the table and enjoy.
Which cashew would you like?
Large or small, natural or roasted, plain, salted, smoky-spiced, or honey-caramelized—our All About Cashews Week shows just how versatile this popular kernel can be.
Perhaps you will even discover that not all cashews are the same. Try different origins and sizes, compare natural goods with roasted kernels, or discover cashews in our various nut mixes.
That is why our motto for this week is quite simply: It's all about cashews—and best of all, try your way through the entire assortment.
