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Roasted Cashew Kernels

Supplier From Viet Nam
Mar-21-25

Product name: Roasted Cashew With or Without Skin

Product Description: Roasted cashew nuts from Vietnam are available with or without skin, each offering a unique taste and texture. With skin, they deliver a rich, earthy flavor, while without skin, they provide a smooth, buttery crunchâ??both perfect for snacking or culinary use.

Ingredients: 100% Cashew from Vietnam.

Product Type: Roasted Cashew Nuts

Variety: With Skin (Testa) / Without Skin


Flavor: Naturally sweet and nutty, with or without earthy roasted notes

Texture: Crunchy and aromatic

Processing Type: Dry Roasted

Color: Light golden brown (without skin) / Dark brown (with skin)

Moisture Content: less than 5%

Shelf Life: 12-24 months (Properly Stored)

Storage: Store in a cool, dry place, away from direct sunlight

Packaging: Bulk (10kg, 25kg bags) or customized retail packaging

Usage: Snacking, cooking, food processing, and confectionery

MOQ: 100kg

Others: We also do custom label and free third party inspection.

Price and Minimum Quantity

Price: $2.75 - $4.85 / Kilogram (FOB)
MOQ: Not Specified
Product Grade: With or Without Skin

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Utrition facts
Serving size 100g

Amounts per serving
Calories 620 calories from fat 430
* % daily values
Total fat 48 g 74 %
Saturated fat 10 g 50 %
Monounsaturated fat 28 g
Polyunsaturated fat 10 g
Trans fat 0 g
Cholesterol 0 mg 0 %
Sodium 110 mg 5 %
Total carbohydrate 28 g 9 %
Dietary fibre 7 g 28 %
Sugar 5 g
Protein 20 g
Vitamin a 0 %
Vitamin c 0 %
Calcium 4 %
Iron 35 %
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Color: Yellow, light brown, light ivory, light ash-grey or deep ivory. Pieces may show light brown speckles or blemishes on the surface, provided that not more than 20 percent of the pieces are affected.

Size description: Large pieces. Passing through Sieve
Numbers 8.0 mm and retained on Sieve Number =5.0 mm.
Moisture: max 5%
Next lower size grade: max 5%
Defects: 11% max in total
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through Sieve Numbers =2.8 mm and Retained on Sieve
Number =1.7 mm.
Moisture: max 5%
Defects: 10% max in total
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