Cashews

Choose raw cashews if you prefer minimal processing and want to roast or use them in recipes yourself; roasted cashews offer deeper flavor from oil or dry heat and can be salted or seasoned; dry-roasted cashews use heat without added oil for lower fat content while retaining a toasty flavor

Check the roast date or best-by date, ingredient list (ideally only cashews and salt or oil), absence of added sugars or artificial preservatives, and whether the product is whole or split; whole, pale-cream kernels with no off-odors generally indicate fresher nuts

Cashews provide healthy monounsaturated fats, protein, magnesium, and copper; roasted cashews may have slightly higher fat content if oil is added and higher sodium if salted, while raw or dry-roasted options keep added fats and sodium lower

Prices vary by brand, form, and package size, with average category prices around mid-range; budget options commonly fall under $50 for larger bulk packages, while specialty or organic varieties command higher prices

Store unopened packages in a cool, dark place; once opened, keep cashews in an airtight container in the refrigerator for up to several months or freeze for longer-term storage to prevent rancidity from light, heat, and oxygen

Useful labels include organic (fewer synthetic pesticides), non-GMO, fair trade or direct-trade (related to sourcing and labor practices), and allergen or processing facility disclosures; certifications do not guarantee nutritional differences but inform production practices

Cashews are sold in snack-sized resealable pouches, bulk bags (1 lb or larger) for cooking and frequent use, and single-serve packs for portability; choose smaller resealable packs for occasional snacking and larger bulk packages if you use cashews regularly or make nut-based recipes