Cashew

Cashew (Anacardium occidentale) is a flowering evergreen tree native to northeastern Brazil, now cultivated in tropical regions around the world. It produces the cashew apple, a bright edible accessory fruit, and the cashew nut, a kidney-shaped seed attached to the bottom of the apple. The true fruit is the cashew nut, encased in a hard shell that contains irritating oils including urushiol; as a result, the shell must be removed before the kernel is eaten. Commercial kernels are produced by drying or steam-roasting to separate the shell and to render the kernel safe.

The tree is evergreen, generally 4–14 meters tall, and tolerant of drought once established. It grows best in hot, dry seasons with well-drained soils. Global production is concentrated in Asia and Africa; Vietnam, India, Ivory Coast, Indonesia, and Nigeria are among the leading producers of cashew kernels, while Brazil remains an important but smaller producer. Most cashews are grown as a cash crop for export; processing often occurs in the country of origin and in consuming markets.

Cashews are eaten roasted or raw (in-shell kernels are never sold as raw). They are used in snacks, cooking, and dairy alternatives such as cashew milk, butter, and cream. Nutritionally, cashews are energy-dense, high in fats (primarily monounsaturated), protein, and minerals including copper, magnesium, and phosphorus. As with other tree nuts, cashews can cause allergic reactions in sensitive individuals, and improper handling of shell material can cause skin irritation.