cashew nuts

Cashew nuts are the seeds of the cashew apple (Anacardium occidentale), a tropical tree native to northeastern Brazil and now cultivated throughout tropical regions, particularly in India, Vietnam, and West Africa. The nuts grow outside the fruit in a distinctive kidney-shaped shell and are extracted through a specialized roasting and processing procedure that removes the toxic cashew nut shell liquid (CNSL). Raw cashew kernels are cream-colored, buttery in texture, and possess a mild, subtly sweet flavor with minimal astringency. The nuts vary slightly in size and shape depending on cultivar and growing conditions, though the characteristic curved form remains consistent across varieties.

Cashew nuts are used extensively in both sweet and savory applications across global cuisines. In Indian cooking, they appear in curries, biryanis, and are ground into creamy bases for sauces; in Southeast Asia, they are featured in stir-fries and as a garnish. Western cuisines employ cashews in baking, confectionery, and as a dairy substitute in the form of cashew cream or cashew milk. Their natural oils and creamy texture make them ideal for producing butter, scores, and plant-based cheese alternatives. The nuts are commonly roasted and salted as a snack, or incorporated into trail mixes and granola.