Cashew

The cashew is the edible seed of the cashew tree, Anacardium occidentale, a tropical plant native to northeastern Brazil. Although it is commonly called a nut, the cashew is botanically a seed. The tree produces a swollen, fleshy structure known as the cashew apple, with the true fruit attached to its lower end.

The edible seed is enclosed within the hard shell of this fruit. Cashew cultivation spread from Brazil to other tropical regions several centuries ago, and the tree is now grown in parts of Africa, Asia, and South America. It thrives in warm climates and can tolerate relatively dry conditions once established.

Cashews provide unsaturated fats, plant-based protein, carbohydrates, fiber, magnesium, copper, and other nutrients. They can be eaten roasted or used in dishes, desserts, sauces, and various plant-based foods. The seeds require careful processing before they can be sold for consumption.

The shell contains cashew nut shell liquid, a substance containing compounds that can irritate the skin and that are chemically different from the edible seed. For this reason, cashews intended for food are shelled and processed before being sold. The cashew apple is also edible and can be eaten fresh or made into juices and other products. The cashew tree therefore provides both a nutritious seed and a fleshy structure that can be used as food.