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Clean, uniform half-kernels with minimal breakage. The top choice for garnishing mithai, biryani, and dishes where the cashew is visible.

Half-kernels with slightly more variation — same taste, lower price. Ideal for everyday restaurant cooking and gravies.

Large White Pieces (quarter kernels). Perfect for kaju katli, sweets, bakes, and any recipe where the nut is ground or chopped.

Fine bits and baby bits — the most economical grade. Made for masala pastes, sweet fillings, and powdered preparations.

Compact nuts suited to chutneys and smaller-batch cooking — the most economical per-piece option.

The workhorse grade for restaurant kitchens — good meat yield for coconut milk, gravies, and everyday grinding.

Maximum meat per nut. Preferred by caterers and food units where yield per coconut matters most.

Smooth, powder-like cut that blends invisibly — for barfis, laddus, bakery fillings, and mixes.

The all-purpose cut for coatings, curries, chutney powders, and general kitchen use.

Larger flakes with visible texture — for toppings, cookies, and snacks where you want the coconut to show.