# Cashew

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Flowering plant in the family Anacardiaceae

Cashew Ripe fruit and attached drupe, which contains the edible seed Conservation status Least Concern (IUCN 3.1)[1] Scientific classification Kingdom: Plantae Clade: Embryophytes Clade: Tracheophytes Clade: Spermatophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Sapindales Family: Anacardiaceae Genus: Anacardium Species: A. occidentale Binomial name Anacardium occidentale L.

**Cashew** is the common name of a tropical [evergreen tree](/source/Evergreen) ***Anacardium occidentale***, in the family [Anacardiaceae](/source/Anacardiaceae). It is the source of the cashew [nut](/source/Nut_(fruit)) (often simply called a 'cashew') and the cashew apple. The tree can grow as tall as 14 meters (46 feet).

The species is native to [South America](/source/South_America). The dwarf cultivars, growing up to 6 m (20 ft), are the most profitable, maturing sooner and producing greater yields. In 2023, 3.9 million [tons](/source/Ton) of cashew nuts were harvested globally, led by the [Ivory Coast](/source/Ivory_Coast) and [India](/source/India).

The nut shell and raw seed are toxic but the nut is edible once shelled and roasted or steamed.[2] Treated cashews are eaten on their own as a snack, used in recipes, or processed into cashew cheese or [cashew butter](/source/Cashew_butter). The cashew apple, an [accessory fruit](/source/Accessory_fruit), is a light reddish to yellow fruit, the pulp and juice of which can be processed into a sweet, [astringent](/source/Astringent) fruit drink or fermented and distilled into liquor. Additionally, derivatives from the shell are used in products such as [varnishes](/source/Varnish), [lubricant](/source/Lubricant), and paints.

## Description

The cashew tree is large and [evergreen](/source/Evergreen), growing to 14 metres (46 feet) tall, with a short, often irregularly shaped trunk.[3] The [leaves](/source/Leaves) are spirally arranged, leathery textured, elliptic to obovate, 4–22 centimetres (1+1⁄2–8+3⁄4 inches) long and 2–15 cm (3⁄4–6 in) broad, with smooth margins. The [flowers](/source/Flower) are produced in a [panicle](/source/Panicle) or [corymb](/source/Corymb) up to 26 cm (10 in) long; each flower is small, pale green at first, then turning reddish, with five slender, acute [petals](/source/Petal) 7–15 millimeters (1⁄4–5⁄8 in) long. [The largest cashew tree in the world](/source/Cashew_of_Pirangi) covers an area around 7,500 m2 (81,000 ft2) and is located in [Parnamirim](/source/Parnamirim%2C_Rio_Grande_do_Norte), [Brazil](/source/Brazil).[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

The fruit of the cashew tree is an [accessory fruit](/source/Accessory_fruit) (sometimes called a pseudocarp or false fruit).[4][5] What appears to be the fruit is an oval or pear-shaped structure, a [hypocarpium](/source/Hypocarpium), that develops from the [pedicel](/source/Pedicel_(botany)) and the receptacle of the cashew flower.[6][7][3] Called the cashew apple, better known in Central America as *marañón*, it ripens into a yellow or red structure about 5–11 cm (2–4+1⁄4 in) long.[4][7]

The true fruit of the cashew tree is a [kidney](/source/Kidney)-shaped or [boxing glove](/source/Boxing_glove)-shaped [drupe](/source/Drupe) that grows at the end of the cashew apple.[4] The drupe first develops on the tree and then the pedicel expands to become the cashew apple.[4] The drupe becomes the true fruit, a single [shell](/source/Nutshell)-encased [seed](/source/Seed), which is often considered a [nut](/source/Nut_(fruit)) in the culinary sense.[4][7][8] The seed is surrounded by a double-shell that contains an allergenic [phenolic](/source/Natural_phenol) resin,[7] [anacardic acid](/source/Anacardic_acid) - which is a potent skin [irritant](/source/Irritation)[3] chemically related to the better-known and also [toxic](/source/Toxin) allergenic oil [urushiol](/source/Urushiol), which is found in the related [poison ivy](/source/Poison_ivy_(plant)) and [lacquer tree](/source/Lacquer_tree).

		- Botanical illustration

		- Tree in [Mozambique](/source/Mozambique), southeastern Africa

		- Trunk in [Bangladesh](/source/Bangladesh)

		- Flowers

		- Pollen grains of Cashew tree

		- Young fruits

		- Fruits sold as produce

## Etymology

The English name derives from the Portuguese name for the fruit of the cashew tree: *[Caju](https://en.wiktionary.org/wiki/Caju#Portuguese)* (Portuguese pronunciation: [\[kaˈʒu\]](https://en.wikipedia.org/wiki/Help:IPA/Portuguese)), also known as *[acaju](https://en.wiktionary.org/wiki/acaju#Portuguese)*, which itself is from the [Tupi](/source/Tupi_language) word *acajú*, literally meaning "nut that produces itself".[4][5]

The [generic name](/source/Generic_name_(biology)) *Anacardium* is composed of the Greek prefix *ana-* ([ἀνά-](https://en.wiktionary.org/wiki/c-), *aná*, 'up, upward'), the Greek *cardia* (καρδία, *kardía*, 'heart'), and the [Neo-Latin](/source/Neo-Latin) suffix *[-ium](https://en.wiktionary.org/wiki/-ium#Latin)*. It possibly refers to the heart shape of the fruit,[9] to "the top of the fruit stem"[10] or to the seed.[11] The word *anacardium* was earlier used to refer to *[Semecarpus anacardium](/source/Semecarpus_anacardium)* (the marking nut tree) before [Carl Linnaeus](/source/Carl_Linnaeus) transferred it to the cashew; both plants are in the same family.[12] The [epithet](/source/Epithet) *occidentale* derives from the Western (or Occidental) world.[13]

## Distribution and habitat

The species is native to tropical South America[14] and later was distributed around the world in the 1500s by [Portuguese explorers](/source/Portuguese_explorers).[4][15][7] Portuguese colonists in Brazil began exporting cashew nuts as early as the 1550s.[16] The Portuguese took it to [Goa](/source/Goa), formerly [Estado da Índia Portuguesa](/source/Estado_da_%C3%8Dndia_Portuguesa) in India, between 1560 and 1565. From there, it spread throughout Southeast Asia and eventually Africa.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

## Cultivation

Cashew production (with shell) 2023 Country Tonnes Ivory Coast 1,044,450 India 782,000 Vietnam 347,634 Indonesia 164,152 Philippines 136,264 World 3,934,839 Source: FAOSTAT of the United Nations[17]

The cashew tree is cultivated in the tropics between 25°N and 25°S, and is well-adapted to hot lowland areas with a pronounced dry season, where the mango and tamarind trees also thrive.[18] The traditional cashew tree is tall, up to 14 m (46 ft), requiring three years from planting before it starts production, and eight years before economic harvests.[19][20]

More recent breeds, such as the dwarf cashew trees, are up to 6 m (20 ft) tall and start producing after the first year, with economic yields after three years. The cashew nut yields for the traditional tree are about 0.25 t (0.25 long tons; 0.28 short tons) per hectare, in contrast to over a ton per hectare for the dwarf variety. Grafting and other modern tree management technologies improve and sustain cashew nut yields in commercial orchards.[19][21]

### Production

In 2023, global production of cashew nuts (as the kernel) was 3.9 million [tonnes](/source/Tonne), led by Ivory Coast and India with a combined 46% of the world total (table).

Cashew nut production

Cashew nut yields

### Trade

Almost all cashews produced in Africa between 2000 and 2019 were exported as raw nuts which are much less profitable than shelled nuts.[22] One of the goals of the [African Cashew Alliance](/source/African_Cashew_Alliance) is to promote Africa's cashew processing capabilities to improve the profitability of Africa's cashew industry.[23] Half of the world's cashews were sold by American retailer [Costco](/source/Costco), as of 2025.[24]

## Toxicity

Some people are [allergic](/source/Allergic) to cashews, but they are a less frequent [allergen](/source/Allergen) than other tree nuts or [peanuts](/source/Peanut).[25] For up to 6% of children and 3% of adults, consuming cashews may cause [allergic reactions](/source/Food_allergy), ranging from mild discomfort to life-threatening [anaphylaxis](/source/Anaphylaxis).[26][27][28][29] These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins.[30] Reactions to cashew and tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling, or manufacturing.[27][28]

The [shell](/source/Nutshell) of the cashew nut contains oil compounds that can cause [contact dermatitis](/source/Contact_dermatitis) similar to [poison ivy](/source/Poison_ivy), primarily resulting from the [phenolic lipids](/source/Phenolic_lipid), [anacardic acids](/source/Anacardic_acids), and [cardanol](/source/Cardanol).[7][31] Because it can cause dermatitis, cashews are typically not sold in the shell to consumers.[32] Cardanol, which can be readily and inexpensively extracted from the waste shells, is under research for its potential applications in [nanomaterials](/source/Nanomaterials) and [biotechnology](/source/Biotechnology).[33]

## Uses

### Nutrition

Cashews, raw Nutritional value per 100 g (3.5 oz) Energy 553 kcal (2,310 kJ) Carbohydrates 30.19 g Starch 23.49 g Sugars lactose 5.91 g 0.00 g Dietary fiber 3.3 g Fat 43.85 g Saturated 7.783 g Monounsaturated 23.797 g Polyunsaturated 7.845 g Protein 18.22 g Vitamins and minerals Vitamins Quantity %DV† Vitamin A 0 IU Thiamine (B1) 35% 0.423 mg Riboflavin (B2) 4% 0.058 mg Niacin (B3) 7% 1.062 mg Pantothenic acid (B5) 17% 0.86 mg Vitamin B6 25% 0.417 mg Folate (B9) 6% 25 μg Vitamin B12 0% 0 μg Vitamin C 1% 0.5 mg Vitamin D 0% 0 μg Vitamin E 6% 0.90 mg Vitamin K 28% 34.1 μg Minerals Quantity %DV† Calcium 3% 37 mg Copper 244% 2.2 mg Iron 37% 6.68 mg Magnesium 70% 292 mg Manganese 72% 1.66 mg Phosphorus 47% 593 mg Potassium 22% 660 mg Selenium 36% 19.9 μg Sodium 1% 12 mg Zinc 53% 5.78 mg Other constituents Quantity Water 5.20 g Link to USDA Database entry †Percentages estimated using US recommendations for adults,[34] except for potassium, which is estimated based on expert recommendation from the National Academies.[35]

Raw cashew nuts are 5% water, 30% [carbohydrates](/source/Carbohydrate), 44% [fat](/source/Fat), and 18% [protein](/source/Protein_(nutrient)) (table). In a 100-gram reference amount, raw cashews provide 553 [kilocalories](/source/Kilocalories), 67% of the [Daily Value](/source/Daily_Value) (DV) in total fats, 36% DV of [protein](/source/Protein), 13% DV of [dietary fiber](/source/Dietary_fiber), and 11% DV of [carbohydrates](/source/Carbohydrate).[36] Cashew nuts are rich sources (20% or more of the DV) of [dietary minerals](/source/Dietary_minerals), including particularly [copper](/source/Copper), [manganese](/source/Manganese), [phosphorus](/source/Phosphorus), and [magnesium](/source/Magnesium) (79–110% DV), and of [thiamin](/source/Thiamin), [vitamin B6](/source/Vitamin_B6), and [vitamin K](/source/Vitamin_K) (32–37% DV).[36] [Iron](/source/Iron), [potassium](/source/Potassium), [zinc](/source/Zinc), and [selenium](/source/Selenium) are present in significant content (14–61% DV) (table).[36] Cashews (100g, raw) contain 113 milligrams (1.74 gr) of [beta-sitosterol](/source/Beta-sitosterol).[36]

### Nut and shell

Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.[4][7]

Cashews are commonly used in [Indian cuisine](/source/Cuisine_of_the_Indian_subcontinent), whole for garnishing sweets or curries, or ground into a paste[7] that forms a base of sauces for curries (e.g., *[korma](/source/Korma)*), or some sweets (e.g., *[kaju barfi](/source/Kaju_barfi)*). It is also used in powdered form in the preparation of several Indian sweets and desserts. In [Goan cuisine](/source/Goan_cuisine), both roasted and raw kernels of [Goa Kaju](/source/Goa_Cashew_(Kaju_or_Caju)) are used whole for making curries and sweets. Cashews are also used in [Thai](/source/Thai_cuisine) and [Chinese cuisines](/source/Chinese_cuisine), generally in whole form. In the Philippines, cashew is a known product of [Antipolo](/source/Antipolo) and is eaten with [*suman*](/source/Suman_(food)). The province of [Pampanga](/source/Pampanga) also has a sweet dessert called [*turrones de casuy*](/source/Turr%C3%B3n#Philippines), which is cashew [marzipan](/source/Marzipan) wrapped in white wafers. In Indonesia, roasted and salted cashews are called *kacang mete* or *kacang mede*, while the cashew apple is called *jambu monyet* (lit. 'monkey rose apple').[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

In the 21st century, cashew cultivation increased in several African countries to meet the manufacturing demands for [cashew milk](/source/Cashew_milk), a [plant milk](/source/Plant_milk) alternative to [dairy milk](/source/Dairy_milk).[37] In Mozambique, *bolo polana* is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is common in South Africa.[38]

		- Women shelling cashews in [Burkina Faso](/source/Burkina_Faso), West Africa

		- A woman using a machine to shell cashews in Thailand

		- Salted, roasted cashew nuts

		- Cashew sprouts are eaten raw or cooked.

### Husk

The cashew nut kernel has a slight curvature and two [cotyledons](/source/Cotyledon), each representing around 20–25% of the weight of the nut. It is encased in a reddish-brown membrane called a husk, which accounts for approximately 5% of the total nut. Cashew nut husk is used in emerging industrial applications, such as an [adsorbent](/source/Adsorption), [composites](/source/Composite_material), [biopolymers](/source/Biopolymer), [dyes](/source/Dye), and enzyme synthesis.[39]

### Apple

The mature cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, citric acid,[40] or an alcoholic drink.[7] It is also used to make preserves, chutneys, and jams in some countries, such as India and Brazil.[7] In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic.[4][3]

In Brazil, cashew fruit juice and fruit pulp are used to make sweets, and juice mixed with alcoholic beverages such as *[cachaça](/source/Cacha%C3%A7a)*, and as flour, milk, or cheese.[41] In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called *dulce de marañón* (*marañón* being a Spanish name for cashew).[42]

Cashew nuts are more widely traded than cashew apples, because the fruit, unlike the nut, is easily bruised and has a very limited shelf life.[43] Cashew apple juice, however, may be used for manufacturing blended juices such as [cajuína](/source/Caju%C3%ADna).[43]

When the apple is consumed, its [astringency](/source/Astringency) is sometimes removed by steaming the fruit for five minutes before washing it in cold water. [Steeping](/source/Steeping) the fruit in boiling salt water for five minutes reduces the astringency.[44]

In [Cambodia](/source/Cambodia), where the plant is usually grown as an ornamental rather than an economic tree, the fruit is a delicacy and is eaten with salt.[45]

### Alcohol

In the Indian state of [Goa](/source/Goa), the ripened cashew apples are mashed, and the juice, called "neero", is extracted and kept for fermentation[7] for a few days. This fermented juice then undergoes a double distillation process. The resulting beverage is called *[feni](/source/Feni_(liquor))* or fenny. *Feni* is about 40–42% alcohol (80–84 proof). The single-distilled version is called *[urrak](/source/Urrak)*, which is about 15% alcohol (30 proof).[46] In Tanzania, the cashew apple (*bibo* in [Swahili](/source/Swahili_language)) is dried and reconstituted with water and fermented, then distilled to make a strong liquor called *gongo*.[47]

		- Distilling cashew apple liquor (*muchekele*) in Mozambique, southeastern Africa

		- Cashew apples spread for drying and subsequent storage before reconstitution in water and later fermentation, Mozambique

### Nut oil

Cashew nut oil is a dark yellow oil derived from pressing the cashew nuts (typically from lower-value broken chunks created accidentally during processing) and used for cooking or salad dressing. The highest quality oil is produced from a single cold pressing.[48]

### Shell oil

See also: [Urushiol](/source/Urushiol)

Cashew nutshell liquid (CNSL) or cashew shell oil ([CAS registry number](/source/CAS_registry_number) 8007-24-7) is a natural [resin](/source/Resin) with a yellowish [sheen](/source/Paint_sheen) found in the [honeycomb structure](/source/Honeycomb_structure) of the cashew nutshell, and is a byproduct of processing cashew nuts. Since it is a strong irritant, it should not be confused with edible cashew nut oil. It is dangerous to handle in small-scale processing of the shells, but is itself a raw material with multiple uses.[33] It is used in tropical [folk medicine](/source/Folk_medicine) and for anti-[termite](/source/Termite) treatment of timber.[49] Its composition varies depending on how it is processed.

- Cold, [solvent-extracted](/source/Liquid%E2%80%93liquid_extraction) CNSL is mostly composed of [anacardic acids](/source/Anacardic_acids) (70%),[50] [cardol](/source/Cardol) (18%), and [cardanol](/source/Cardanol) (5%).[33][51]

- Heating CNSL [decarboxylates](/source/Decarboxylation) the anacardic acids, producing a technical grade of CNSL that is rich in cardanol. [Distillation](/source/Distillation) of this material gives distilled, technical CNSL containing 78% cardanol and 8% cardol (cardol has one more [hydroxyl](/source/Hydroxyl) group than cardanol).[51] This process also reduces the degree of thermal [polymerization](/source/Polymerization) of the unsaturated alkyl-phenols present in CNSL.

- Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials.[50][51]

These substances are skin allergens, like [lacquer](/source/Toxicodendron_vernicifluum#Lacquer) and the oils of poison ivy, and they present a danger during manual cashew processing.[49]

This natural oil phenol has interesting chemical structural features that can be modified to create a wide spectrum of biobased [monomers](/source/Monomer). These capitalize on the chemically-versatile construct, which contains three [functional groups](/source/Functional_group): The [aromatic ring](/source/Aromatic_ring), the [hydroxyl group](/source/Hydroxyl_group), and the [double bonds](/source/Double_bond) in the flanking [alkyl](/source/Alkyl) chain. These include [polyols](/source/Polyols), which have recently seen increased demand for their biobased origin and key chemical attributes such as high reactivity, range of functionalities, reduction in blowing agents, and naturally occurring fire retardant properties in the field of rigid polyurethanes, aided by their inherent phenolic structure and larger number of reactive units per unit mass.[33]

CNSL may be used as a resin for [carbon composite](/source/Carbon_composite) products.[52] CNSL-based [novolac](/source/Novolac) is another versatile industrial monomer deriving from cardanol typically used as a [reticulating](/source/Cross-link) agent (hardener) for [epoxy](/source/Epoxy) matrices in [composite](/source/Composite_material) applications[53] providing good thermal and mechanical properties to the final composite material.[54]

### Animal feed

Discarded cashew nuts are unfit for human consumption and the residues of oil extraction from cashew kernels can be fed to livestock. Animals can also eat the leaves of cashew trees.[55]

### Other uses

In addition to its nut and fruit, the plant has several other uses. In Cambodia, the bark gives a yellow dye, the timber is used in boat-making, and for house-boards, and the wood makes excellent charcoal.[45] The shells yield a black oil used as a preservative and waterproofing agent in [varnishes](/source/Varnish), cement, and as a [lubricant](/source/Lubricant) or timber seal.[7] Derivatives of the shell are also used in paints.[56]

Timber is used to manufacture furniture, boats, packing crates, and [charcoal](/source/Charcoal).[7] Its juice turns black on exposure to air, providing an indelible ink.[7]

## See also

- [List of culinary nuts](/source/List_of_culinary_nuts)

- *[Semecarpus anacardium](/source/Semecarpus_anacardium)* (the Oriental Anacardium), a native of India and closely related to the cashew

## References

1. **[^](#cite_ref-1)** Barstow, M. (2021). ["*Anacardium occidentale*"](https://www.iucnredlist.org/species/60761600/60761604). *[IUCN Red List of Threatened Species](/source/IUCN_Red_List)*. **2021** e.T60761600A60761604. [doi](/source/Doi_(identifier)):[10.2305/IUCN.UK.2021-3.RLTS.T60761600A60761604.en](https://doi.org/10.2305%2FIUCN.UK.2021-3.RLTS.T60761600A60761604.en). Retrieved 16 April 2025.

1. **[^](#cite_ref-2)** Haßmann, Ute (11 April 2025). ["Cashew – raw, delightfully tricky"](https://www.sciencedirect.com/journal/toxicology/about/poison-of-the-month/cashew-raw-delightfully-tricky). *ScienceDirect.com*. Poison of the Month. [Elsevier](/source/Elsevier). Retrieved 22 May 2026.

1. ^ [***a***](#cite_ref-eb_3-0) [***b***](#cite_ref-eb_3-1) [***c***](#cite_ref-eb_3-2) [***d***](#cite_ref-eb_3-3) ["Cashew"](https://www.britannica.com/plant/cashew). Encyclopedia Britannica. 7 April 2020. [Archived](https://web.archive.org/web/20170202123025/https://www.britannica.com/plant/cashew) from the original on 2 February 2017. Retrieved 8 May 2021.

1. ^ [***a***](#cite_ref-morton_4-0) [***b***](#cite_ref-morton_4-1) [***c***](#cite_ref-morton_4-2) [***d***](#cite_ref-morton_4-3) [***e***](#cite_ref-morton_4-4) [***f***](#cite_ref-morton_4-5) [***g***](#cite_ref-morton_4-6) [***h***](#cite_ref-morton_4-7) [***i***](#cite_ref-morton_4-8) [Morton, Julia F.](/source/Julia_Morton) (1987). [*Cashew apple,*Anacardium occidentale*L.; In: Fruits of Warm Climates*](https://hort.purdue.edu/newcrop/morton/cashew_apple.html). Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. [ISBN](/source/ISBN_(identifier)) [978-0-9610184-1-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-9610184-1-2). [Archived](https://web.archive.org/web/20070315023810/http://www.hort.purdue.edu/newcrop/morton/index.html) from the original on 15 March 2007. Retrieved 18 March 2007.

1. ^ [***a***](#cite_ref-cabi_5-0) [***b***](#cite_ref-cabi_5-1) ["*Anacardium occidentale* (cashew nut)"](https://www.cabi.org/isc/datasheet/5064). CABI. 20 November 2019. [Archived](https://web.archive.org/web/20200608033448/https://www.cabi.org/isc/datasheet/5064) from the original on 8 June 2020. Retrieved 8 May 2021.

1. **[^](#cite_ref-6)** Varghese, T.; Pundir, Y. (1964). "Anatomy of the pseudocarp in *Anacardium occidentale* L.". *Proceedings of the Indian Academy of Sciences, Section B*. **59** (5): 252–258. [doi](/source/Doi_(identifier)):[10.1007/BF03052341](https://doi.org/10.1007%2FBF03052341). [S2CID](/source/S2CID_(identifier)) [83230755](https://api.semanticscholar.org/CorpusID:83230755).

1. ^ [***a***](#cite_ref-duke_7-0) [***b***](#cite_ref-duke_7-1) [***c***](#cite_ref-duke_7-2) [***d***](#cite_ref-duke_7-3) [***e***](#cite_ref-duke_7-4) [***f***](#cite_ref-duke_7-5) [***g***](#cite_ref-duke_7-6) [***h***](#cite_ref-duke_7-7) [***i***](#cite_ref-duke_7-8) [***j***](#cite_ref-duke_7-9) [***k***](#cite_ref-duke_7-10) [***l***](#cite_ref-duke_7-11) [***m***](#cite_ref-duke_7-12) [***n***](#cite_ref-duke_7-13) James A Duke (1983). ["*Anacardium occidentale* L."](https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html) Handbook of Energy Crops. (unpublished); In: NewCROP, New Crop Resource Online Program, Center for New Crops and Plant Products, Purdue University. [Archived](https://web.archive.org/web/20201106232802/https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html) from the original on 6 November 2020. Retrieved 10 December 2019.

1. **[^](#cite_ref-8)** Kapinga, F. A.; Kasuga, L. J. F.; Kafiriti, E. M. ["Growth and production of cashew nut"](https://www.eolss.net/Sample-Chapters/C10/E1-05A-45.pdf) (PDF). *Soils, Plant Growth and Crop Production*. Encyclopedia of Life Support Systems. [Archived](https://web.archive.org/web/20210624195342/https://www.eolss.net/Sample-Chapters/C10/E1-05A-45.pdf) (PDF) from the original on 24 June 2021. Retrieved 9 April 2021.

1. **[^](#cite_ref-9)** Quattrocchi, Umberto (2016). [*World Dictionary of Medicinal and Poisonous Plants*](https://books.google.com/books?id=-37OBQAAQBAJ&pg=PA266). CRC. p. 266. [ISBN](/source/ISBN_(identifier)) [978-1-4822-5064-0](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4822-5064-0). referring to the shape of the fruit

1. **[^](#cite_ref-10)** *Merriam-Webster*: "from the heartlike shape of the top of the fruit stem"

1. **[^](#cite_ref-11)** George Milbry Gould (1898). [*An Illustrated Dictionary of Medicine, Biology and Allied Sciences: Including the Pronunciation, Accentuation, Derivation, and Definition of the Terms Used in Medicine, Anatomy, Surgery ...*](https://books.google.com/books?id=vlZQAQAAIAAJ&pg=PA73) P. Blakiston. p. 73. ἀνά, up; καρδία, the heart, from its heart-shaped seeds

1. **[^](#cite_ref-12)** Hugh F. Glen (2004). [*What's in a Name*](https://books.google.com/books?id=eMgaXGsBEWIC&pg=PA3). Jacana. p. 3. [ISBN](/source/ISBN_(identifier)) [978-1-77009-040-8](https://en.wikipedia.org/wiki/Special:BookSources/978-1-77009-040-8). (Greek ana = upwards + kardia = heart); applied by 16th-century apothecaries to the fruit of the marking nut, *Semecarpus anacardium*, and later used by Linnaeus as a generic name for the cashew.

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1. ^ [***a***](#cite_ref-Strom-2014_43-0) [***b***](#cite_ref-Strom-2014_43-1) Strom, Stephanie (8 August 2014). ["Cashew Juice, the Apple of Pepsi's Eye"](https://www.nytimes.com/2014/08/09/business/international/cashew-juice-the-apple-of-pepsis-eye.html). *The New York Times*. [ISSN](/source/ISSN_(identifier)) [0362-4331](https://search.worldcat.org/issn/0362-4331). [Archived](https://web.archive.org/web/20240529013917/https://www.nytimes.com/2014/08/09/business/international/cashew-juice-the-apple-of-pepsis-eye.html) from the original on 29 May 2024. Retrieved 24 November 2015.

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1. ^ [***a***](#cite_ref-dyphon_45-0) [***b***](#cite_ref-dyphon_45-1) [Pauline Dy Phon](/source/Pauline_Dy_Phon) (2000). [*Plants Utilised In Cambodia/Plantes utilisées au Cambodge*](https://books.google.com/books?id=InD2RAAACAAJ). Phnom Penh: Imprimerie Olympic. p. 34.

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1. ^ [***a***](#cite_ref-clay_49-0) [***b***](#cite_ref-clay_49-1) Clay, Jason (March 2004). [*World Agriculture and the Environment: A Commodity-By-Commodity Guide To Impacts And Practices*](https://books.google.com/books?id=_RU8D9kB714C&q=nutshell+liquid&pg=PA268). Island Press. p. 268. [ISBN](/source/ISBN_(identifier)) [978-1-55963-370-3](https://en.wikipedia.org/wiki/Special:BookSources/978-1-55963-370-3).

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1. ^ [***a***](#cite_ref-epa_51-0) [***b***](#cite_ref-epa_51-1) [***c***](#cite_ref-epa_51-2) ["Exposure and Use Data for Cashew Nut Shell Liquid"](https://web.archive.org/web/20130512194341/http://www.epa.gov/hpv/pubs/summaries/casntliq/c13793rr3.pdf) (PDF). [United States Environmental Protection Agency](/source/United_States_Environmental_Protection_Agency). Archived from [the original](http://www.epa.gov/hpv/pubs/summaries/casntliq/c13793rr3.pdf) (PDF) on 12 May 2013. Retrieved 12 January 2012.

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1. **[^](#cite_ref-53)** da Silva, Kássia Teixeira; Oliveira, Beatriz S.; da Silva, Lucas R. R.; Mattos, Adriano L. A.; Mazzetto, Selma E.; Lomonaco, Diego (27 January 2023). "<scp>Bio-based</scp> novolac resins from cashew nut processing waste: Alternative resource for the development of <scp>high-value</scp> sustainable products". *Journal of Applied Polymer Science*. **140** (13). [doi](/source/Doi_(identifier)):[10.1002/app.53661](https://doi.org/10.1002%2Fapp.53661). [ISSN](/source/ISSN_(identifier)) [0021-8995](https://search.worldcat.org/issn/0021-8995).

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## External links

Wikibooks [Cookbook](https://en.wikibooks.org/wiki/Cookbook) has a recipe/module on

- ***[Cashew](https://en.wikibooks.org/wiki/Cookbook:Cashew)***

- Media related to [Anacardium occidentale](https://commons.wikimedia.org/wiki/Category:Anacardium_occidentale) at Wikimedia Commons

v t e Nuts True, or botanical nuts Acorn Beech American beech European beech Breadnut Candlenut Chestnut Sweet chestnut Hazelnut American hazel Beaked hazel European hazel Filbert Asian hazel Kola nut Kurrajong Malabar chestnut Palm nut Red bopple nut Yellow walnut Drupes Almond Australian cashew nut Betel nut Borneo tallow nut Breadfruit Cashew Chilean hazel Coconut Durian Gabon nut Hickory Mockernut hickory Pecan Shagbark hickory Shellbark hickory Johnstone River almond Irvingia gabonensis Jack nut Karuka Planted karuka Wild karuka Mongongo Panda oleosa Pekea nut Pili nut Pistachio Walnut Black walnut Butternut English walnut Heartnut Gymnosperms Cycad Burrawang nut Ginkgo nut Araucaria spp. Bunya nut Monkey-puzzle nut Pine nut Chilgoza pine Colorado pinyon Korean pine Mexican pinyon Single-leaf pinyon Stone pine Angiosperms Brazil nut Macadamia Macadamia nut Queensland macadamia nut Paradise nut Peanut Peanut tree Soybean

v t e Edible fats and oils Fats Pig fats Fatback Lardo Salo Lard Lardon Beef/Mutton fats Dripping Suet Tail fat Tallow Dairy fats Butter Clarified butter Ghee Manteiga-da-terra Niter kibbeh Smen Urfa butter Poultry fats Chicken fat Duck fat Goose fat Schmaltz Other animal fats Blubber Muktuk Whale oil Vegetable fats Borneo tallow Cocoa butter Coconut oil Mango butter Margarine Palm kernel oil Shea butter Vegetable shortening Oils Marine oils Cod liver oil Krill oil Seaweed oil Shark liver oil Vegetable oils (List) Fruit oils Avocado oil Olive oil Palm oil Nut oils Almond oil Argan oil Cashew oil Hazelnut oil Macadamia oil Marula oil Mongongo nut oil Pecan oil Pine nut oil Pistachio oil Walnut oil Seed oils Ambadi seed oil Apple seed oil Castor oil Corn oil Cottonseed oil Grape seed oil Hemp oil Linseed (flaxseed) oil Mustard oil Peanut oil Pequi oil Perilla oil Poppyseed oil Pumpkin seed oil Rapeseed (canola) oil Rice bran oil Safflower oil Sesame oil Soybean oil Sunflower oil Tea seed oil Watermelon seed oil See also Cooking oil Plant oil Essential oil

Taxon identifiers Anacardium occidentale Wikidata: Q34007 Wikispecies: Anacardium occidentale APDB: 5652 APNI: 119195 APSA: 155-11-2b BOLD: 210469 CoL: DB6H Ecocrop: 401 EoL: 582263 EPPO: ANAOC FloraBase: 44542 FNA: 200012676 FoAO2: Anacardium occidentale FoC: 200012676 GBIF: 5421368 GRIN: 3060 iNaturalist: 122988 IPNI: 69191-1 IRMNG: 11022124 ITIS: 28793 IUCN: 60761600 NCBI: 171929 NTFlora: 21383 NZOR: a301e5bf-744f-4138-ac91-77dcf5567f2d Open Tree of Life: 999426 PfaF: Anacardium occidentale Plant List: kew-2635912 PLANTS: ANOC POWO: urn:lsid:ipni.org:names:319068-2 SANBI: 858-1 Tropicos: 1300006 WFO: wfo-0000533072

Authority control databases International GND National United States Latvia Israel Other Yale LUX

---
Adapted from the Wikipedia article [Cashew](https://en.wikipedia.org/wiki/Cashew) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Cashew?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.