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Cashew Fruit Flour


Applications & Usage

Uses Cashew flour is popular in a lot of gluten-free cooking and baking for obvious reasons: the lack of gluten and that it can be used in much the same way almond flour or almond meal is used in cookies, muffins, and quick breads.


Kosher Yes
Upcycled Yes

Microbiological Properties

Coliforms <negative in 1 cfu/g
E.Coli <negative
Enterobacteria <negative
Salmonella < Negative
Yeasts And Molds < 500 cfu/g

Nutritional Information

Calcium 36mg
Carbohydrates 32.14g
Cholesterol 0g
Fat Total 46.43 g
Fiber 3.6 g
Iron 6.43 mg
Potassium 6.43 mg
Saturated Fat 8.93 g
Sodium 304mg
Sugar 7.14 g


Color yellow-orange or red in colour
Country Of Origin Kenya, Uganda, Tanzania
Energy Value 571kcal
Ingredients 100% cashew fruit
Odor nutty aroma
Production Method The cashew fruits are washed, peeled, dried thoroughly and milled using stainless steel food grade milling machines into a fine flour of particulate matter such that US Standard Mesh 10-120 (catered to order). Dried to moisture levels of ≤11% and packaged in appropriate food grade bulk packaging per request. The processing methods conform to all provisions of the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242. The flour has been processed with the HACCP guidelines and under stringent sanitary standards.
Proteins 17.86 g
Taste Mildly Flavor
Total Plate Count < 10.000 cfu/g

Regulatory & Compliance

Allergens This product is milled in a process free from the 8 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Storage & Packaging

Identification Each individual package must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside: Date packed, batch number, weight in kgs, name of the supplier.
Packaging Cashew Fruit Flour is packed in clean food grade packaging material (customer determined size) to protect the product from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. Labeling and any markings must be done in non-toxic ink or glue. Packages must be free of all visible and invisible foreign matter.
Shelf Life 12 months stored in a dry place away from direct sunlight in the original packaging. This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunder