Cashew W240

Details

The cashew for the morning handful and the celebratory kitchen, sold plain: whole sweet kernels of a single coastal growing terroir, one grade, nothing added and nothing fumed. The thing worth understanding about cashews is that the four common category cheats are completely invisible to the eye at the counter. The first is origin fraud: over half the cashews sold in India are cheap raw nuts imported from Africa that spent months in hot, humid ship holds before decortication. The second is chemical bleaching: dark, rain-spotted or scorched kernels are routinely fumed with sulfur dioxide gas or dipped in hydrogen peroxide to bleach them white. The third is moisture misting: wholesalers condition cashews in humidity chambers to add 3.00% to 5.00% water weight before packing, fraudulently selling water at cashew prices and ruining crispness. The fourth is rancidity: cashews are nearly half fat, and when they oxidize they keep their shape and ivory hue, turning sharp only when chewed. Shuunnya Origin solves all four by testing the absences per master lot rather than once a year.

• 100.00% Konkan Coast provenance: Harvested exclusively from coastal red laterite orchards of Sindhudurg, Vengurla and Goa. Marine humidity and mineral soils yield naturally sweet, plump kernels (20.00%–22.00% carbohydrates) with a rich buttery finish. Strictly zero imported African raw cashew nuts.
• Controlled steam decortication: Kernels are loosened by low-pressure steam conditioning, mechanically split with precision knives, borma hot-air dried, and gently hand peeled. Strictly zero drum charring, zero chemical peeling baths.
• Grade W240 sizing with Sortex pass: Sized strictly to CEPCI Grade W240 (220 to 240 whole kernels per pound / 485 to 530 per kg). Bichromatic optical sorting enforces broken kernels and splits below 1.00%, eliminating whole-grade padding.
• Zero sulfur dioxide or peroxide bleaching: Naturally ivory-toned, unbleached kernels. Tested per master lot to confirm sulfur dioxide strictly Not Detected (< 10.00 mg/kg) and zero peroxide residues.
• Moisture capped at 4.50%: Borma oven-dried to a crisp, brittle snap with water activity aw <= 0.50. Never misted or hydrated for artificial weight gain.
• Rancidity tested per lot: Peroxide value (PV < 2.00 meq O2/kg) and free fatty acids (FFA < 0.80% as oleic) are assayed on every master lot before release.
• Packaging physics against light and oxygen: Sealed in UV-blocking USP Type III amber glass wide-mouth jars with tinplate steel lug caps (0.00% plastic contact with food) or high-barrier kraft refill pouches, flushed with food-grade nitrogen to keep residual oxygen below 1.50%.
• Honest storage advisory: Cashews contain 46.00%–48.00% delicate unsaturated lipids. Store in an airtight container in a cool, dry pantry; consume within 90 days of opening.