What we offer
Roasted salted cashews, with skin or skinless
Whole cashew kernels roasted with salt in our own workshop, with their natural skin or with the skin removed.
- Whole kernels with skin in sizes A180, A240 and A320
- Skinless roasted salted kernels, sizes on request
- Roasted over a wood fire, cooled and sorted by hand
- Bulk vacuum bags or tins; retail jars and private label on request
- HALAL certified under the JAKIM scheme (A180, A240, A320)
Sizes with skin: A180 · A240 · A320
A180Roasted salted, about 180 / lb
Roasted salted whole kernel with skin. 180 kernels per lb.
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A240Roasted salted, about 240 / lb
Roasted salted whole kernel with skin. 240 kernels per lb.
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A320Roasted salted, about 320 / lb
Roasted salted whole kernel with skin. 320 kernels per lb.
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Watch the process · 2:29
From raw nut to roasted cashew
Follow one batch from the drying yard to the roasting drum and into the container. Choose a step to jump to it in the video.
Inside the roasting workshop
Roasted batch by batch
Out of the roaster · 0:46
A batch comes out of the roaster
The roasting drum is opened and the hot kernels pour down a perforated chute into crates, ready to cool and be sorted.
Short clips
Production process · HS 2008.19.10
Roasted salted cashew processing
Eleven steps from the raw nut to roasted salted cashews with skin, packed and checked.
01–03Raw nuts
- 01Raw nut sourcingRCN bought in Vietnam and imported; moisture and kernel outturn (KOR) checked
- 02Drying raw nutsSun or air dried to 8–10% moisture
- 03Storage & pre-gradingScreened for foreign matter and sized
04–06Shelling
- 04Steaming20–50 min at 100–120 °C so the shell cuts cleanly and less shell oil reaches the kernel
- 05Cooling & conditioningRested 12–24 h so the hard shell cuts cleanly
- 06ShellingCutting machines (A, B, C heads) and shell separators; kernels come out with skin on
07–09Salt roasting
- 07MoisteningKernels washed and soaked in brine so the salt sticks evenly to the skin
- 08Salt roastingRoasted with salt over a wood fire, turned evenly for about 10–25 min by kernel size, until golden, crisp and fragrant
- 09CoolingFan cooled or left to cool naturally
10–11QC & packing
- 10Final quality checkDefective kernels removed by hand; crispness, saltiness and colour checked; X-ray for foreign matter
- 11PackingVacuum or PE bags, or tins, packed in cartons
Finished product
CTIMEX roasted salted cashews
