cashews

The cashew (Anacardium occidentale) is a tropical tree native to northeastern Brazil that produces a distinctive kidney-shaped drupe seed enclosed within a fibrous, toxic shell. The cashew nut develops outside the fruit in an accessory structure called the cashew apple, positioning it uniquely among tree nuts. The seed itself contains a mild, naturally sweet flavor with a buttery richness, and ivory to pale tan color when processed. Cashews are harvested from the shell through careful roasting and shelling processes that must neutralize the caustic oils in the shell before extraction.

The nut has a softer texture compared to almonds or walnuts, and minimal astringency. Global production centers in India, Vietnam, and parts of Africa have made cashews widely available in both raw and roasted forms.

Cashews serve as a versatile ingredient across global cuisines, appearing whole as a snack, in savory and sweet applications. In Asian cuisines—particularly Indian and Southeast Asian—they feature in curries, stir-fries, and rice dishes, often toasted to enhance nutty flavor. Cashew butter provides a creamy base for sauces, dressings, and plant-based dairy alternatives. The nuts are commonly roasted and salted as a bar snack or appetizer, and ground into flours for baking. In confectionery, they appear in brittle, pralines, and as coatings for chocolates. Cashew cream, made by blending soaked raw cashews with water, serves as a dairy substitute in vegan cooking.