Cashew
What is it?
The cashew plant produces a structure in which the edible seed, commonly referred to as cashew nut, is attached to the end of a swollen, fleshy part known as the cashew apple. This cashew apple is classified as an accessory or “false” fruit, meaning it does not develop directly from the ovary of the flower. As a result, it is not considered a true botanical fruit, since the seed is not enclosed within it. Instead, the true fruit is the kidney-shaped structure attached to the end of the cashew apple, which contains the seed within a hard shell.
Although commonly called a nut, the cashew is not a true nut in botanical terms. Nuts are defined as single seeds enclosed within a hard shell that does not open to release the seed. In contrast, cashew is classified as a drupe seed. Drupes are fruits that have a fleshy outer part and a hard inner shell (or stone) that encloses the seed.
The true fruit of the cashew is kidney-shaped, roughly the size of a large bean, and consists of a two-layered shell. The outer shell is smooth, thin, and somewhat elastic, appearing olive green when unripe and turning pale brown upon maturity. Beneath this lies a harder inner shell, which must be cracked open—similar to that of a walnut—to access the edible seed inside.
What other names does it have?
Botanical Name: Anacardium occidentale
Regional Names: Kaju (Hindi, Marathi, Gujarati, Konkani, Punjabi), Godambi (Kannada), Jeedi pappu (Telugu), Kashuvandi (Malayalam), Mundhiri Parruppu (Tamil), Lenka beeja (Odia), Hilji Badam (Bengali)
When is it in season?
Where is it found?
The cashew is a tropical plant that thrives in warm, humid climates, particularly at low altitudes near coastal regions. It is adaptable to a range of soil types, including loamy red, lateritic, and mixed red and black soils, as well as coastal soils. However, it grows best in well-drained conditions, especially in brown forest soils, red sandy loam, and light coastal soils that are rich in organic matter. The ideal soil pH for cashew cultivation ranges from moderately acidic to near neutral (approximately 6.3–7.5), which supports optimal growth and yield.
In terms of availability, dried cashew nuts are accessible throughout the year due to their long shelf life. In contrast, fresh cashew seeds are seasonal, with peak availability typically occurring between March and June. This seasonality may vary across different regions of India, particularly along coastal areas where climatic conditions influence harvest cycles. Source
What is its history/cultural significance?
Cashew, native to northeastern Brazil, was introduced to India by the Portuguese in the 16th century, where it became an important cash crop. Historical accounts suggest that large-scale cultivation first developed in Goa during Portuguese rule, before spreading to other parts of the country. The influence of the Portuguese is also reflected linguistically; in parts of South India, cashew is still referred to as “parangi andi,” meaning “Portuguese nut”; many other regional names for cashew are derived from the Portuguese term “caju.”
Following its introduction, cashew was widely adopted in both India and parts of Africa, where local communities incorporated both the cashew apple and the seed into their food systems. Historical records further indicate that the fermentation of cashew apples to produce alcoholic beverages, such as cashew wine, was a common practice in these regions.
How can you use it?
When cashews are fresh and in season, the seed is enclosed within a double-layered shell that contains caustic substances capable of causing skin irritation and allergic reactions. Between these layers lies a brown, oily resin that can blister the skin upon contact. Hence, the shell must be carefully processed—typically by soaking in boiling water or applying heat—to safely extract the edible seed. Commercially available dried cashews are usually processed by roasting or burning the shell, followed by drying, to get rid of these harmful compounds.
The cashew apple—the fleshy part attached to the seed—can be consumed fresh, often sliced and eaten with salt and chopped green chillies. It is also widely used in fermentation processes to produce vinegar and alcoholic beverages such as feni and urrak, or preserved in the form of jams and pickles. The fresh cashew seed itself is used in a variety of culinary preparations; it can be cooked into stir-fries or curries, often with a simple onion-and-tomato base, or prepared in regional styles such as those from the Konkan, where fresh coconut-based masalas are commonly used.
What states can I find it in?
What parts of the plant are edible?
The cashew nut and the cashew apple
Is it nutritious?
According to this research, the cashew kernel is of high food value with about 40–57 percent oil and 21 percent protein content. They are also rich in unsaturated fatty acids. Cashew apples are enriched with vitamin C, fibre, and minerals like potassium and iron (source). Yet due to a lack of knowledge, the cashew apple is often accounted as an agricultural waste, yet it is highly nutritious.
How do you store it?
The dried cashew nuts should be stored in a dry, cool place in airtight containers. If you want to store them for longer, they can be refrigerated, lasting for up to 6 months. The cashew apple is highly perishable and deteriorates within a day if left outside. You can extend its shelf life up to 2-3 days if refrigerated.
Stories:
Dark Side of the Cashew Industry by Equal Exchange
The article examines the hidden labour exploitation and unsafe working conditions within the global cashew industry, despite its growing popularity.
Recipes:
Fresh Cashew Curry Recipe by Madhura Bachal
Cashew Apple Curry Recipe by Joana Lobo
Kaju Katl Recipe by Swasthi’s Recipes
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google