Overview

The cashew nut is the seed of the cashew tree, a small tree native to Brazil. It grows attached to the bottom of the cashew apple, a fleshy pseudocarp that is itself edible. The nut has a rich, buttery flavor and a soft, slightly crunchy texture when roasted.

Origin and history

The cashew tree is native to northeastern Brazil, where Indigenous peoples cultivated it long before European contact. Portuguese colonizers introduced the tree to other tropical regions, including India, East Africa, and Southeast Asia, in the 16th century. Today, the largest producers are Vietnam, India, and Ivory Coast. The cashew nut is always sold shelled because the raw shell contains urushiol, the same irritant found in poison ivy, which is destroyed during roasting.

Varieties and aliases

  • Cashew nut (English)
  • Caju (Portuguese, used in Brazil and parts of Africa)
  • Marañón (Spanish, used in Central America)
  • Kasoy (Filipino)
  • Kaju (Hindi, Urdu)

Culinary uses

Cashew nuts are most commonly roasted and salted and eaten as a snack. They are used in stir-fries, curries, and rice dishes across South and Southeast Asian cuisines. Cashews are also ground into cashew butter, used as a base for vegan cheese and cream sauces, and incorporated into sweets like Indian kaju katli. The cashew apple, distinct from the nut, is eaten fresh, juiced, or fermented into vinegar and alcoholic beverages.

Cross-cuisine context

The cashew nut has no direct analogue in Mexican cuisine, though it is sometimes used in contemporary fusion cooking. In Central America, particularly Guatemala and El Salvador, the cashew apple (marañón) is more culturally prominent than the nut. It is used to make fresco de marañón, a refreshing agua fresca, and the nut itself is eaten as a snack. In the Philippines, the cashew apple is fermented into sukang kasuy, a fruity, slightly astringent vinegar from Palawan and Antipolo. The nut itself is used in Filipino desserts and savory dishes, similar to its use in other Southeast Asian cuisines.

Notes for cooks

  • Raw cashews sold in stores have already been steamed or roasted to remove the toxic shell. Do not attempt to shell raw cashews at home.
  • Cashew nuts have a high fat content and can go rancid quickly. Store in an airtight container in a cool, dark place or refrigerate for longer shelf life.
  • Cashew butter can substitute for peanut butter in most recipes, though it has a milder flavor and softer texture.