Kaju

Kaju, commonly known as the cashew nut, is the edible seed of the tropical tree Anacardium occidentale. The tree also bears a cashew apple, from which the true fruit does not form; the seed develops at the bottom of this false fruit and is the part destined for consumption. Kaju is native to northeastern Brazil but has been cultivated in tropical climates around the world since the 16th century, particularly in India, Vietnam, Nigeria, Ivory Coast, Indonesia, and the Philippines.

The tree is evergreen, typically 5 to 14 meters tall, with a spreading crown. It grows best in well-drained soils and warm, dry seasons. Nut production occurs annually; nuts are harvested from the ground or canopy and dried to reduce moisture before shelling. The cashew shell contains a caustic oil, cashew nut shell liquid (CNSL), which is used industrially. Processing detoxifies the seed through roasting or steaming to loosen the shell, after which the kernel is separated, dried, and often roasted or salted.

Kaju kernels are eaten raw, roasted, or used in cooking. They are integral to many cuisines, including Indian, African, and Brazilian dishes, and are also processed into dairy alternatives, desserts, or sauces. The cashew apple can be eaten fresh or processed into juice and beverages. Nutrition-wise, cashews are a source of healthy fats, protein, and minerals such as copper, magnesium, and phosphorus, with about 157 kcal per 28-gram serving. Allergies to cashews can be severe, and production is a major agricultural commodity for several tropical countries.