The K cashew grade refers to “Splits” or “Kernels” that are broken into more than two parts — typically broken pieces that are smaller than halves but still usable in cooking and processing.
🔹 What “K” Means:
•K = Short for “Splits” or “Kernels”
•This grade includes cashew pieces that are not whole and not halves — they’re broken into irregular sizes during processing.
🔹 Characteristics:
•Size: Smaller than halves; irregular pieces
•Shape: Not uniform; broken fragments of various sizes
•Color: Typically white or ivory, though can include some scorched pieces depending on quality
•Texture/Taste: Same buttery taste as whole cashews, though slightly drier due to smaller size
🔹 Common Uses:
•Cooking (perfect for curries, sweets like kaju katli, payasam, laddoo)
•Baking (used in cookies, cakes, granola, energy bars)
•Cashew powder or paste (grind into cashew flour or cream for gravies)
•Mass production (snack manufacturing, confectionery, ice creams)
🔹 Variants of Broken Grades (including K):
| Grade | Meaning | Description |
|---|---|---|
| K | Kernel/Splits | Broken cashew pieces |
| SWP | Small White Pieces | Uniform small broken white pieces |
| LWP | Large White Pieces | Larger broken pieces |
| BB | Baby Bits | Very tiny bits — almost like crumbs |
| SP | Scorched Pieces | Brownish broken pieces |
✅ Why Choose K Grade?
•Cost-effective compared to whole or half grades
•Ideal when appearance doesn’t matter (e.g., ground, cooked, or hidden in recipes)
•Great for bulk use in sweets, sauces, nut butters, or processed foods
Reviews
There are no reviews yet.