Salt-Roasted Cashews with Testa Skin

There is a reason Japanese and Chinese consumers call testa-on cashews the "original" cashew — keeping the natural skin (the thin membrane wrapping each kernel) preserves everything nature put into the seed. Research published in the Journal of Agricultural and Food Chemistry (ACS, 2011) confirms that cashew testa carries significantly higher polyphenol concentrations than peeled white kernels — particularly catechin, epicatechin, procyanidins and catechin gallate, all compounds with documented antioxidant and antimicrobial activity.

HotaNuts connects buyers with supply networks that produce this product two ways: traditional wood-fire roasting and electric / gas roasting. Post-roast moisture sits at 1.0–1.5%, with salt at 0.5–1% adjustable to buyer specification. The testa is kept fully intact through a light dry-roast — the key technical difference from peeled white roasted cashews. The global cashew snack market is growing at a 10.9% CAGR (2024–2033), with Asia–Pacific holding 38.5% of cashew snack revenue in 2024. Trends toward natural and minimally-processed snacks are driving strong demand for testa-on cashews in Japan, China, the Middle East, Germany and the Netherlands — where consumers are willing to pay a premium for products with a clear nutrition narrative.

Beyond traditional salt-roasted testa, in 2026 HotaNuts launched coffee-roasted, coconut-milk and unsalted variants — adding distinctive flavours for buyers expanding their healthy-snack lineup.

We support buyer specifications across salt levels, roasting method, retail or bulk packaging, and full export documentation.