Nuts

Whole Kernel

Whole cashew kernels are complete, unbroken seed meats graded for snacking, garnish, and controlled chopping—the premium visual grade in AFI counts such as W180, W240, and W320. Intact surfaces oxidise a little slower than chips and look generous on pastries, curries, and gift tins. Flavour should be sweet-milky with a soft crunch; colour should be ivory, not yellow or translucent. Toast evenly in a low oven, shaking often, then cool fully before packing so residual heat does not steam the crunch away. Pick out damaged or rancid pieces before service—one bad kernel is memorable for the wrong reason. Wholes cost more than splits and pieces; reserve them for presentation and use broken grades when the recipe will hide shape. Store cool and sealed. Check for shell fragments after mechanical cracking, especially in cheaper lots. For butters and pastes, wholes are fine raw material but not required if you already plan to grind.