Know your kaju by its number.

Large, uniform kaju for everyday snacking.

The all-rounder for snacks, sweets and gravies.

King-size whole kaju, creamy with a clean snap.

Crunchy whole badam. Good soaked overnight.

Slow-roasted W320 kaju with a light touch of salt.

Roasted kaju in a hot, tangy peri peri coat.

Bold whole kernels with an even ivory colour.

Pista in the shell, lightly roasted and salted.

W240 cashews and California almonds, 200 g each.

Large halves split along the natural seam. Good for sweets and garnish.

Large broken pieces for pulao, biryani and kheer.

Roasted kaju with crushed black pepper and rock salt.

Sweet, plump, seedless kishmish.

W180 cashews, pistachios, almonds and figs, 200 g each.

Small whole kernels for cooking and baking.

A golden honey glaze with a hint of cinnamon.

Light halves with a mild, buttery taste.

500 g of W240 cashews in a gold-rimmed tin.

Small pieces for halwa, cookies and laddoo.

Fine bits for kaju paste, gravies and bakery fillings.

Soft, naturally sweet anjeer.