When it comes to cashews, choosing between skin-on and skinless varieties may boil down to health goals and personal preference. According to Dr. Birali Swetha, Chief Dietician at Gleneagles Aware Hospital, cashews with their brown skin or testa are less processed and rich in antioxidants like polyphenols, which help fight oxidative stress. The skin also adds a touch of fiber, aiding digestion. However, its slightly bitter taste may be off-putting for some.

Skinless cashews, more commonly consumed, are praised for their creamy texture and mild flavor. While they lack some antioxidants lost during processing, they still provide heart-healthy fats, protein, and essential minerals. They’re also easier to incorporate into recipes, from smoothies to stir-fries.