Below is a list of all known varieties for Cashew. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Balli Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Biodynamic Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Brazillian Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Cashew (Cultivar) - Amrutha | A high-yielding hybrid cultivar from Kerala, India, prized for its impressive mean nut yield. |
| Cashew (Cultivar) - Anagha | A hybrid cultivar known for its compact canopy, making it suitable for high-density commercial orchards. |
| Cashew (Cultivar) - Ghana Jumbo | A regional designation for large-sized cashew kernels originating from Ghana, known for their creamy texture. |
| Cashew (Cultivar) - Ullal-1 | A variety developed for coastal conditions in India (Karnataka), producing medium to large nuts with good kernel quality. |
| Cashew (Cultivar) - Vengurla-4 | A popular Indian cultivar (Maharashtra/Kerala) known for high yield and excellent kernel recovery rate (approx. 32-34%). |
| Cashew Baby Bits (BB) | The smallest broken cashew pieces, often used for cashew flour or powdered preparations. |
| Cashew Butter | A smooth paste made from ground cashews, used as a spread or dairy-free base. |
| Cashew Butts (B) | Broken cashew kernels where the cotyledons are still attached, but broken crosswise. |
| Cashew Cream | A dairy-free, creamy liquid made from soaked and blended cashews; used as a milk or cream substitute. |
| Cashew Grade DW (Dessert Wholes) | Whole kernels with color defects, shriveling, or minor damage, suitable for bulk processing. |
| Cashew Grade SSW (Scorched Second Wholes) | A lower grade of scorched whole kernels, often with more defects than SW. |
| Cashew Grade SW (Scorched Wholes) | A general category for whole kernels that are yellow, light brown, or deep ivory due to scorching. |
| Cashew Grade SW180 (Scorched Jumbo) | Scorched whole kernels in the largest size range (140-180 kernels/lb). |
| Cashew Grade SW240 (Scorched Large) | Scorched whole kernels in the large size range (220-240 kernels/lb). |
| Cashew Grade SW320 (Scorched Medium) | The most common size of scorched whole kernels (300-320 kernels/lb). |
| Cashew Grade W180 (Jumbo) | A commercial grading for the largest, premium-quality whole cashew kernels (140-180 kernels per pound). |
| Cashew Grade W210 (Extra Large) | A commercial grading for very large, whole cashew kernels (180-210 kernels per pound). |
| Cashew Grade W240 (Large) | A commercial grading for large, standard whole cashew kernels (220-240 kernels per pound). |
| Cashew Grade W450 (Small) | A commercial grading for small, whole cashew kernels (400-450 kernels per pound); the smallest whole grade. |
| Cashew Grade W500 (Smallest Whole) | The smallest grade of White Wholes (W), containing 450-500 kernels per pound. |
| Cashew Large White Pieces (LWP) | Broken cashew fragments, larger than small pieces; ideal for cooking and grinding. |
| Cashew Pieces (W-320) | A commercial grading for medium-sized whole cashew kernels (one of the most common grades). |
| Cashew Splits (S) | Broken cashew kernels that are split lengthwise; used for cooking and toppings. |
| Cashew Vengurla 4 | A widely planted Indian Cashew cultivar known for its very high yield and large-sized kernels. |
| Dhana Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Fazenda Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Goa Cashew | The Goan cashew refers to the variety of the cashew fruit grown in the Indian state of Goa, which is one of the major cashew-growing Indian states. In the entire state of Goa, the cashew crop spans approximately 55,302 hectares, yielding an estimated 27,070 tonnes annually. Goa Kaju or Goa Caju are variations of the same name. |
| Kardava Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Kuwait Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Maharashtra Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Redhawk | The cashew tree produces kidney-shaped nuts with a sweet, buttery flavor; native to tropical regions of Africa and the Americas. |
| Rudra Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Samba Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Scorched Cashew Wholes (SW) | Whole cashew kernels with a slight brown color due to longer roasting, but same nutritional qualities as white wholes. |
| Surinam Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Tanzania Cashew | A kidney-shaped tree nut with a smooth, creamy texture, used in snacks, dairy-free sauces, and stir-fries. |
| Vengurla Cashew | The Vengurla cashew refers to the traditional variety of the cashew fruit grown in the Indian state of Maharashtra, which is one of the major cashew-growing Indian states. Vengurla cashew is a prized commercial horticulture crop in the Vengurla taluka of Sindhudurg district along with the other 7 talukas. |