Cashew grading looks cryptic until you know what the numbers count. Then it becomes straightforward.
What the W number means
W stands for White Wholes. The number is roughly how many kernels make up one pound. W180 means about 180 kernels per pound, so each kernel is large. W320 means about 320 per pound, so each is smaller. A lower number means a bigger kernel. That is the whole system.
The grades in practice
W180 — the largest commercially available grade, sometimes called king size. Striking on a platter, which is why it dominates premium gifting and hospitality. The most expensive per kilogram.
W240 — large and premium, but noticeably better value than W180. The usual choice for gift boxes and festive purchases where presentation matters but budget is real.
W320 — the most widely traded grade in India. Good size, good flavour, sensible price. If you are unsure what to buy, this is the default answer.
W450 — smaller whole kernels. Full cashew quality, better economy per kilogram. Well suited to mixes, toppings and namkeen production.
Broken grades — splits, butts, large white pieces and small pieces. Identical kernel quality; only the shape differs.
Matching grade to use
Gifting and festive boxes: W180 or W240 — appearance is the point.
Everyday household snacking: W320.
Curries, gravies and cashew paste: broken grades. It is all getting blended, so paying for whole kernels is money wasted.
Sweets and mithai: broken grades for anything ground; W240 or W320 where kernels stay visible.
Commercial food production: broken grades almost always, unless the cashew is a visible garnish.
Bakery and toppings: W450 or broken pieces.
Does grade affect nutrition?
No. A broken cashew has exactly the same nutritional profile as a W180. You are paying for size and appearance, nothing else. For anything where the cashew ends up ground, blended or hidden, broken grades are simply the better decision.
What to check regardless of grade
Colour should be even and pale. Kernels should snap rather than bend. There should be no sharp or oily smell. And the moisture level should be low enough that the cashews feel dry to the touch — any softness suggests storage problems, whatever the grade on the label.