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Bulk Cashews Whole
Introducing our premium Whole Cashews, an ingredient cherished for their creamy texture and nutty richness!
Whole Cashews contribute a creamy, smooth texture that’s particularly valued in making ice cream, nut butters and confections!
Cashews have a distinct, mild, and slightly sweet flavor that can enhance the overall taste profile of products such as baked goods, salads and savory dishes.
Our Whole Cashews are available in bulk quantities, in customizable packaging options! 📦
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If what you need is a Retail-Ready Trail Mix or Nuts solution, this is for you!
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Product Data
| Scientific Name | Anacardium occidentale |
|---|---|
| Origin Countries | The Ivory Coast, India, Vietnam and Burundi |
| Product Uses | Nut butters and spreads, sauces and dips, bars and cereals |
Production & Sourcing
First, the cashew apples are hand-picked from the trees. Then, the outer shell, known as the cashew nut shell, is carefully removed. Inside the shell, a thin skin, called the testa, surrounds the actual cashew kernel. This skin is typically removed through a roasting or steaming process. After the testa is removed, the cashews are sorted and graded based on size and quality.
Applications
- Snack Bars and Energy Bites
- Trail Mixes and Snack Mixes
- Snack – Savory
- Baked Goods
- Confectionary
- Nutt Butters and Spreads
- Salad Mixes
- Dairy Alternative
- Sauces and Dips
- Bars and Cereals
- Frozen Desserts
- Vegan
- Vegetetarian
- Paleo
- Private Label
Functionality
- Essential Minerals
- Vitamin E Boost
- Vitamin K Boost
- Antioxidant
- Low-Sugar
- Dietary Fiber Enrichment
- Texture
- Healthy Fats
- Plant-Based Protein
Benefits
Whole cashews have a rich, buttery, and mildly sweet flavor. They offer a delicate sweetness that is complemented by a creamy, nutty undertone.
They have a creamy, smooth texture when raw. Once roasted, they become crunchy on the outside while maintaining a buttery smoothness inside.
Raw cashews are a pale, ivory color. When roasted, they turn a light golden brown.
Cashews are a nutrient-dense nut. They are a good source of healthy monounsaturated fats, protein, dietary fiber, and essential minerals like magnesium, phosphorus, and copper. They also provide various vitamins, including vitamin K, vitamin E, and some of the B-complex vitamins. Additionally, they contain antioxidants and are relatively low in sugar.
Whole cashews are versatile and can be used in a wide range of culinary applications, from snacking to cooking and baking. They can be ground into cashew butter, blended into sauces, used as a topping, or eaten on their own.
Raw cashews have a mild, nutty aroma. When roasted, they develop a fragrant, toasty scent that adds to their appeal.
The balance of creaminess and crunchiness, especially when roasted, makes cashews an appealing and satisfying nut.
The contrast between the smooth, creamy interior and the crispy outer layer, especially when roasted, provides a delightful textural experience.
Cashews are native to northeastern Brazil, and they have become a staple in many cuisines worldwide. They play a significant role in Asian, Middle Eastern, and Mediterranean cooking.
It’s important to note that some individuals may be allergic to tree nuts, including cashews. People with nut allergies should exercise caution when consuming cashews. Additionally, for those with dietary restrictions, cashews are often considered a suitable dairy alternative due to their creamy texture.
Uses in manufacturing
Whole cashews are a popular choice for snack manufacturers. They can be packaged and sold as standalone snacks, either raw or roasted and seasoned.
Cashews can be incorporated into baked goods like cookies, muffins, and cakes to add a rich, nutty flavor and a pleasant crunch.
Cashews can be used in the production of chocolate-covered nuts, nut clusters, or nougats, providing a creamy texture and a contrast to the sweetness of the chocolate.
They can be ground into cashew butter, which is a creamy and flavorful alternative to peanut or almond butter. It’s used in spreads, baking, and as a base for sauces and dressings.
Cashews can be chopped or crushed and used as a topping for salads, providing both texture and flavor.
Cashews can be used to create non-dairy alternatives like cashew milk or cashew cream, which can be used in various recipes and as a milk substitute.
Cashews can be blended into creamy sauces and dips, such as cashew-based Alfredo sauce or vegan cheese alternatives.
They can be used as a primary ingredient in nut clusters or energy bars, bound together with sweeteners like honey or syrups.
Cashews can be used to create creamy bases for dairy-free ice creams and frozen desserts.
Cashews are commonly used in Asian cuisine, particularly in dishes like stir-fries, curries, and salads, adding both flavor and texture.
Cashews can be included in nutritional blends and supplements, providing a source of healthy fats, protein, and essential nutrients.
Main producing countries and Harvest time
The Ivory Coast, India, Vietnam and Burundi are among the world’s top producers of cashews. In the Ivory Coast, harvest season starts from January/February and ends June/July.