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Cashew
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<h2 id="description">Description</h2> <p>The cashew tree is large and <a href="/facts/Evergreen/bcLptUdV">evergreen</a>, growing to 14 metres (46 feet) tall, with a short, often irregularly shaped trunk.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> The <a href="/facts/Leaves/1m6wCNTg">leaves</a> 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 <a href="/facts/Flower/7gI5Kefw">flowers</a> are produced in a <a href="/facts/Panicle/wG4oIXQU">panicle</a> or <a href="/facts/Corymb/IERjACuJ">corymb</a> up to 26 cm (10 in) long; each flower is small, pale green at first, then turning reddish, with five slender, acute <a href="/facts/Petal/DQMkpRSm">petals</a> 7–15 millimeters (1⁄4–5⁄8 in) long. <a href="/facts/Cashew_of_Pirangi/SngXecHR">The largest cashew tree in the world</a> covers an area around 7,500 m2 (81,000 sq ft) and is located in <a href="/facts/Natal,_Rio_Grande_do_Norte/fPaluqPg">Natal</a>, <a href="/facts/Brazil/QHkG46GL">Brazil</a>. </p><p>The fruit of the cashew tree is an <a href="/facts/Accessory_fruit/2UjlUkdJ">accessory fruit</a> (sometimes called a pseudocarp or false fruit).<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a><a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> What appears to be the fruit is an oval or pear-shaped structure, a <a href="/facts/Hypocarpium/RjjcIGWp">hypocarpium</a>, that develops from the <a href="/facts/Pedicel_(botany)/qPgkGFkJ">pedicel</a> and the receptacle of the cashew flower.<a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a><a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a><a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a> Called the cashew apple, better known in Central America as <i>marañón</i>, it ripens into a yellow or red structure about 5–11 cm (2–4+1⁄4 in) long.<a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a><a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a> </p><p>The true fruit of the cashew tree is a <a href="/facts/Kidney/HBspPrv9">kidney</a>-shaped or <a href="/facts/Boxing_glove/Gykc7fR9">boxing glove</a>-shaped <a href="/facts/Drupe/WrnGMPSa">drupe</a> that grows at the end of the cashew apple.<a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a> The drupe first develops on the tree and then the pedicel expands to become the cashew apple.<a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a> The drupe becomes the true fruit, a single <a href="/facts/Nutshell/fPKC0vHr">shell</a>-encased <a href="/facts/Seed/a4xGSLxJ">seed</a>, which is often considered a <a href="/facts/Nut_(fruit)/HvHpVkod">nut</a> in the culinary sense.<a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a><a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a><a class="footnote-ref" id="fnref:14" href="#fn:14"><sup>14</sup></a> The seed is surrounded by a double-shell that contains an allergenic <a href="/facts/Natural_phenol/sMCro6sW">phenolic</a> resin,<a class="footnote-ref" id="fnref:15" href="#fn:15"><sup>15</sup></a> <a href="/facts/Anacardic_acid/I5zTNzr3">anacardic acid</a> - which is a potent skin <a href="/facts/Irritation/vGtMyXUR">irritant</a><a class="footnote-ref" id="fnref:16" href="#fn:16"><sup>16</sup></a> chemically related to the better-known and also <a href="/facts/Toxin/11oUNk7n">toxic</a> allergenic oil <a href="/facts/Urushiol/K0D4Njqr">urushiol</a>, which is found in the related <a href="/facts/Poison_ivy_(plant)/GnLEC4Ur">poison ivy</a> and <a href="/facts/Lacquer_tree/jjX9sfec">lacquer tree</a>. </p> <h2 id="etymology">Etymology</h2> <p>The English name derives from the Portuguese name for the fruit of the cashew tree: <i>Caju</i> (Portuguese pronunciation: [kaˈʒu]), also known as <i>acaju</i>, which itself is from the <a href="/facts/Tupi_language/AGGP472R">Tupi</a> word <i>acajú</i>, literally meaning "nut that produces itself".<a class="footnote-ref" id="fnref:17" href="#fn:17"><sup>17</sup></a><a class="footnote-ref" id="fnref:18" href="#fn:18"><sup>18</sup></a> </p><p>The <a href="/facts/Generic_name_(biology)/m8EFjSms">generic name</a> <i>Anacardium</i> is composed of the Greek prefix <i>ana-</i> (ἀνά-, <i>aná</i>, 'up, upward'), the Greek <i>cardia</i> (καρδία, <i>kardía</i>, 'heart'), and the <a href="/facts/Neo-Latin/mbBrTVEd">Neo-Latin</a> suffix <i>-ium</i>. It possibly refers to the heart shape of the fruit,<a class="footnote-ref" id="fnref:19" href="#fn:19"><sup>19</sup></a> to "the top of the fruit stem"<a class="footnote-ref" id="fnref:20" href="#fn:20"><sup>20</sup></a> or to the seed.<a class="footnote-ref" id="fnref:21" href="#fn:21"><sup>21</sup></a> The word <i>anacardium</i> was earlier used to refer to <i><a href="/facts/Semecarpus_anacardium/l1D93h0F">Semecarpus anacardium</a></i> (the marking nut tree) before <a href="/facts/Carl_Linnaeus/gy5HWkHS">Carl Linnaeus</a> transferred it to the cashew; both plants are in the same family.<a class="footnote-ref" id="fnref:22" href="#fn:22"><sup>22</sup></a> The <a href="/facts/Epithet/uUQxrjCC">epithet</a> <i>occidentale</i> derives from the Western (or Occidental) world.<a class="footnote-ref" id="fnref:23" href="#fn:23"><sup>23</sup></a> </p><p>The plant has diverse <a href="/facts/Common_name/3KNNezEU">common names</a> in various languages among its wide distribution range,<a class="footnote-ref" id="fnref:24" href="#fn:24"><sup>24</sup></a> including <i>anacardier</i> (<a href="/facts/French_language/qe1DnaQh">French</a>) with the fruit referred to as <i><i>pomme de cajou</i></i>,<a class="footnote-ref" id="fnref:25" href="#fn:25"><sup>25</sup></a> <i><i>caju</i></i> (Portuguese pronunciation: [kaˈʒu]), or <i><i>acaju</i></i> (Portuguese).<a class="footnote-ref" id="fnref:26" href="#fn:26"><sup>26</sup></a><a class="footnote-ref" id="fnref:27" href="#fn:27"><sup>27</sup></a> </p> <h2 id="distribution-and-habitat">Distribution and habitat</h2> <p>The species is native to tropical South America<a class="footnote-ref" id="fnref:28" href="#fn:28"><sup>28</sup></a> and later was distributed around the world in the 1500s by <a href="/facts/Portuguese_explorers/RfAgeQ6N">Portuguese explorers</a>.<a class="footnote-ref" id="fnref:29" href="#fn:29"><sup>29</sup></a><a class="footnote-ref" id="fnref:30" href="#fn:30"><sup>30</sup></a><a class="footnote-ref" id="fnref:31" href="#fn:31"><sup>31</sup></a> Portuguese colonists in Brazil began exporting cashew nuts as early as the 1550s.<a class="footnote-ref" id="fnref:32" href="#fn:32"><sup>32</sup></a> The Portuguese took it to <a href="/facts/Goa/KKXvbLSS">Goa</a>, formerly <a href="/facts/Estado_da_%C3%8Dndia_Portuguesa/jeLpNXfc">Estado da Índia Portuguesa</a> in India, between 1560 and 1565. From there, it spread throughout Southeast Asia and eventually Africa. </p> <h2 id="cultivation">Cultivation</h2> <table><tbody><tr><th colspan="2">Cashew production(with shell) 2023</th></tr><tr><td>Country</td><td>Tonnes</td></tr><tr><td> <a href="/facts/Ivory_Coast/mSSED5Yl">Ivory Coast</a></td><td>1,044,450</td></tr><tr><td> <a href="/facts/India/1kKHcnxM">India</a></td><td>782,000</td></tr><tr><td> <a href="/facts/Vietnam/0ulfA8Eq">Vietnam</a></td><td>347,634</td></tr><tr><td> <a href="/facts/Indonesia/vQnWU3IW">Indonesia</a></td><td>164,152</td></tr><tr><td> <a href="/facts/Philippines/ARpmxXQV">Philippines</a></td><td>136,264</td></tr><tr><th>World</th><th>3,934,839</th></tr><tr><td colspan="2">Source: <a href="/facts/FAOSTAT/bnNaSDqw">FAOSTAT</a> of the <a href="/facts/United_Nations/fgXLnmgT">United Nations</a><a class="footnote-ref" id="fnref:33" href="#fn:33"><sup>33</sup></a></td></tr></tbody></table> <p>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.<a class="footnote-ref" id="fnref:34" href="#fn:34"><sup>34</sup></a> 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.<a class="footnote-ref" id="fnref:35" href="#fn:35"><sup>35</sup></a><a class="footnote-ref" id="fnref:36" href="#fn:36"><sup>36</sup></a> </p><p>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.<a class="footnote-ref" id="fnref:37" href="#fn:37"><sup>37</sup></a><a class="footnote-ref" id="fnref:38" href="#fn:38"><sup>38</sup></a> </p> <h3>Production</h3> <p>In 2023, global production of cashew nuts (as the kernel) was 3.9 million <a href="/facts/Tonne/gMymLmWv">tonnes</a>, led by Ivory Coast and India with a combined 46% of the world total (table). </p> <h3>Trade</h3> <p>Almost all cashews produced in Africa between 2000 and 2019 were exported as raw nuts which are much less profitable than shelled nuts.<a class="footnote-ref" id="fnref:39" href="#fn:39"><sup>39</sup></a> One of the goals of the <a href="/facts/African_Cashew_Alliance/duLIpM3h">African Cashew Alliance</a> is to promote Africa's cashew processing capabilities to improve the profitability of Africa's cashew industry.<a class="footnote-ref" id="fnref:40" href="#fn:40"><sup>40</sup></a> </p> <h2 id="toxicity">Toxicity</h2> <p>Some people are <a href="/facts/Allergic/dYAVosh8">allergic</a> to cashews, but they are a less frequent <a href="/facts/Allergen/bnM4cttq">allergen</a> than other tree nuts or <a href="/facts/Peanut/dMd0XWsu">peanuts</a>.<a class="footnote-ref" id="fnref:41" href="#fn:41"><sup>41</sup></a> For up to 6% of children and 3% of adults, consuming cashews may cause <a href="/facts/Food_allergy/Nkf1e70o">allergic reactions</a>, ranging from mild discomfort to life-threatening <a href="/facts/Anaphylaxis/F9IDQxeL">anaphylaxis</a>.<a class="footnote-ref" id="fnref:42" href="#fn:42"><sup>42</sup></a><a class="footnote-ref" id="fnref:43" href="#fn:43"><sup>43</sup></a><a class="footnote-ref" id="fnref:44" href="#fn:44"><sup>44</sup></a><a class="footnote-ref" id="fnref:45" href="#fn:45"><sup>45</sup></a> These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins.<a class="footnote-ref" id="fnref:46" href="#fn:46"><sup>46</sup></a> 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.<a class="footnote-ref" id="fnref:47" href="#fn:47"><sup>47</sup></a><a class="footnote-ref" id="fnref:48" href="#fn:48"><sup>48</sup></a> </p><p>The <a href="/facts/Nutshell/fPKC0vHr">shell</a> of the cashew nut contains oil compounds that can cause <a href="/facts/Contact_dermatitis/Xm6PEgcw">contact dermatitis</a> similar to <a href="/facts/Poison_ivy/GnLEC4Ur">poison ivy</a>, primarily resulting from the <a href="/facts/Phenolic_lipid/2VGullSV">phenolic lipids</a>, <a href="/facts/Anacardic_acid/I5zTNzr3">anacardic acid</a>, and <a href="/facts/Cardanol/NmsvtCep">cardanol</a>.<a class="footnote-ref" id="fnref:49" href="#fn:49"><sup>49</sup></a><a class="footnote-ref" id="fnref:50" href="#fn:50"><sup>50</sup></a> Because it can cause dermatitis, cashews are typically not sold in the shell to consumers.<a class="footnote-ref" id="fnref:51" href="#fn:51"><sup>51</sup></a> Readily and inexpensively extracted from the waste shells, <a href="/facts/Cardanol/NmsvtCep">cardanol</a> is under research for its potential applications in <a href="/facts/Nanomaterials/BthrFILJ">nanomaterials</a> and <a href="/facts/Biotechnology/8eFnI6FB">biotechnology</a>.<a class="footnote-ref" id="fnref:52" href="#fn:52"><sup>52</sup></a> </p> <h2 id="uses">Uses</h2> <h3>Nutrition</h3> <p>Raw cashew nuts are 5% water, 30% <a href="/facts/Carbohydrate/Geuuzxsf">carbohydrates</a>, 44% <a href="/facts/Fat/87HcP11s">fat</a>, and 18% <a href="/facts/Protein/Jxmagu3E">protein</a> (table). In a 100-gram reference amount, raw cashews provide 553 <a href="/facts/Kilocalories/ntNMPx65">kilocalories</a>, 67% of the <a href="/facts/Daily_Value/TemwCsC3">Daily Value</a> (DV) in total fats, 36% DV of <a href="/facts/Protein/Jxmagu3E">protein</a>, 13% DV of <a href="/facts/Dietary_fiber/Q9DXanDv">dietary fiber</a>, and 11% DV of <a href="/facts/Carbohydrate/Geuuzxsf">carbohydrates</a>.<a class="footnote-ref" id="fnref:53" href="#fn:53"><sup>53</sup></a> Cashew nuts are rich sources (20% or more of the DV) of <a href="/facts/Dietary_minerals/ACv8EG7f">dietary minerals</a>, including particularly <a href="/facts/Copper/I8PEE8oX">copper</a>, <a href="/facts/Manganese/j9ELd1TL">manganese</a>, <a href="/facts/Phosphorus/27xCeIqs">phosphorus</a>, and <a href="/facts/Magnesium/XyIhd2FG">magnesium</a> (79-110% DV), and of <a href="/facts/Thiamin/37RC4MCS">thiamin</a>, <a href="/facts/Vitamin_B6/9IavWjwM">vitamin B6</a>, and <a href="/facts/Vitamin_K/dpTFSa4J">vitamin K</a> (32-37% DV).<a class="footnote-ref" id="fnref:54" href="#fn:54"><sup>54</sup></a> <a href="/facts/Iron/QK1JYy8E">Iron</a>, <a href="/facts/Potassium/FWPwS7Rj">potassium</a>, <a href="/facts/Zinc/80b1qgk3">zinc</a>, and <a href="/facts/Selenium/k975NApC">selenium</a> are present in significant content (14-61% DV) (table).<a class="footnote-ref" id="fnref:55" href="#fn:55"><sup>55</sup></a> Cashews (100g, raw) contain 113 milligrams (1.74 gr) of <a href="/facts/Beta-sitosterol/B9bAhAl9">beta-sitosterol</a>.<a class="footnote-ref" id="fnref:56" href="#fn:56"><sup>56</sup></a> </p> <h3>Nut and shell</h3> <p>Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.<a class="footnote-ref" id="fnref:57" href="#fn:57"><sup>57</sup></a><a class="footnote-ref" id="fnref:58" href="#fn:58"><sup>58</sup></a> </p><p>Cashews are commonly used in <a href="/facts/Cuisine_of_the_Indian_subcontinent/H4YwUtdY">South Asian cuisine</a>, whole for garnishing sweets or curries, or ground into a paste<a class="footnote-ref" id="fnref:59" href="#fn:59"><sup>59</sup></a> that forms a base of sauces for curries (e.g., <i><a href="/facts/Korma/tWk0buUJ">korma</a></i>), or some sweets (e.g., <i><a href="/facts/Kaju_barfi/m2bUWsUc">kaju barfi</a></i>). It is also used in powdered form in the preparation of several Indian sweets and desserts. In <a href="/facts/Goan_cuisine/m9luQFIW">Goan cuisine</a>, both roasted and raw kernels of <a href="/facts/Goa_Cashew_(Kaju_or_Caju)/aesbShqY">Goa Kaju</a> are used whole for making curries and sweets. Cashews are also used in <a href="/facts/Thai_cuisine/scyyQ3Ur">Thai</a> and <a href="/facts/Chinese_cuisine/deFGefLG">Chinese cuisines</a>, generally in whole form. In the Philippines, cashew is a known product of <a href="/facts/Antipolo/3NwX4GlU">Antipolo</a> and is eaten with <a href="/facts/Suman_(food)/1ryAdHQL"><i>suman</i></a>. The province of <a href="/facts/Pampanga/JmKPMHtc">Pampanga</a> also has a sweet dessert called <a href="/facts/Turr%C3%B3n/7lpRnl4N"><i>turrones de casuy</i></a>, which is cashew <a href="/facts/Marzipan/MYlYDUU2">marzipan</a> wrapped in white wafers. In Indonesia, roasted and salted cashews are called <i>kacang mete</i> or <i>kacang mede</i>, while the cashew apple is called <i>jambu monyet</i> (lit. 'monkey rose apple'). </p><p>In the 21st century, cashew cultivation increased in several African countries to meet the manufacturing demands for <a href="/facts/Cashew_milk/Q7L1zqPY">cashew milk</a>, a <a href="/facts/Plant_milk/Q7L1zqPY">plant milk</a> alternative to <a href="/facts/Dairy_milk/wDJBUHvy">dairy milk</a>.<a class="footnote-ref" id="fnref:60" href="#fn:60"><sup>60</sup></a> In Mozambique, <i>bolo polana</i> is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is common in South Africa.<a class="footnote-ref" id="fnref:61" href="#fn:61"><sup>61</sup></a> </p> <h3>Husk</h3> <p>The cashew nut kernel has a slight curvature and two <a href="/facts/Cotyledon/cX8ntUF2">cotyledons</a>, 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 <a href="/facts/Adsorption/ARH9peYM">adsorbent</a>, <a href="/facts/Composite_material/UBysQldh">composites</a>, <a href="/facts/Biopolymer/GaCwr4EY">biopolymers</a>, <a href="/facts/Dye/a1NSlcsG">dyes</a>, and enzyme synthesis.<a class="footnote-ref" id="fnref:62" href="#fn:62"><sup>62</sup></a> </p> <h3>Apple</h3> <p class="note">See also: <a href="/facts/Caju%C3%ADna/g3PIrtqY">Cajuína</a></p> <p>The mature cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, citric acid,<a class="footnote-ref" id="fnref:63" href="#fn:63"><sup>63</sup></a> or an alcoholic drink.<a class="footnote-ref" id="fnref:64" href="#fn:64"><sup>64</sup></a> It is also used to make preserves, chutneys, and jams in some countries, such as India and Brazil.<a class="footnote-ref" id="fnref:65" href="#fn:65"><sup>65</sup></a> In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic.<a class="footnote-ref" id="fnref:66" href="#fn:66"><sup>66</sup></a><a class="footnote-ref" id="fnref:67" href="#fn:67"><sup>67</sup></a> </p><p>In Brazil, cashew fruit juice and fruit pulp are used to make sweets, and juice mixed with alcoholic beverages such as <i><a href="/facts/Cacha%C3%A7a/yPojtfPV">cachaça</a></i>, and as flour, milk, or cheese.<a class="footnote-ref" id="fnref:68" href="#fn:68"><sup>68</sup></a> In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called <i>dulce de marañón</i> (<i>marañón</i> being a Spanish name for cashew).<a class="footnote-ref" id="fnref:69" href="#fn:69"><sup>69</sup></a> </p><p>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.<a class="footnote-ref" id="fnref:70" href="#fn:70"><sup>70</sup></a> Cashew apple juice, however, may be used for manufacturing blended juices.<a class="footnote-ref" id="fnref:71" href="#fn:71"><sup>71</sup></a> </p><p>When the apple is consumed, its <a href="/facts/Astringency/Na9nEIr7">astringency</a> is sometimes removed by steaming the fruit for five minutes before washing it in cold water. <a href="/facts/Steeping/G4tKI8kJ">Steeping</a> the fruit in boiling salt water for five minutes reduces the astringency.<a class="footnote-ref" id="fnref:72" href="#fn:72"><sup>72</sup></a> </p><p>In 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.<a class="footnote-ref" id="fnref:73" href="#fn:73"><sup>73</sup></a> </p> <h3>Alcohol</h3> <p>In the Indian state of <a href="/facts/Goa/KKXvbLSS">Goa</a>, the ripened cashew apples are mashed, and the juice, called "neero", is extracted and kept for fermentation<a class="footnote-ref" id="fnref:74" href="#fn:74"><sup>74</sup></a> for a few days. This fermented juice then undergoes a double distillation process. The resulting beverage is called <i><a href="/facts/Feni_(liquor)/XqyRrrg7">feni</a></i> or fenny. <i>Feni</i> is about 40-42% alcohol (80-84 proof). The single-distilled version is called <i><a href="/facts/Urrak/E4zA2xPA">urrak</a></i>, which is about 15% alcohol (30 proof).<a class="footnote-ref" id="fnref:75" href="#fn:75"><sup>75</sup></a> In Tanzania, the cashew apple (<i>bibo</i> in <a href="/facts/Swahili_language/sLzhutLC">Swahili</a>) is dried and reconstituted with water and fermented, then distilled to make a strong liquor called <i>gongo</i>.<a class="footnote-ref" id="fnref:76" href="#fn:76"><sup>76</sup></a> </p> <h3>Nut oil</h3> <p>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.<a class="footnote-ref" id="fnref:77" href="#fn:77"><sup>77</sup></a> </p> <h3>Shell oil</h3> <p class="note">See also: <a href="/facts/Urushiol/K0D4Njqr">Urushiol</a></p> <p>Cashew nutshell liquid (CNSL) or cashew shell oil (<a href="/facts/CAS_registry_number/zjXjCGPx">CAS registry number</a> 8007-24-7) is a natural <a href="/facts/Resin/r1uVThQ8">resin</a> with a yellowish <a href="/facts/Paint_sheen/LSoFMVMS">sheen</a> found in the <a href="/facts/Honeycomb_structure/WbV1SjtX">honeycomb structure</a> 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.<a class="footnote-ref" id="fnref:78" href="#fn:78"><sup>78</sup></a> It is used in tropical <a href="/facts/Folk_medicine/WLUmXCHz">folk medicine</a> and for anti-<a href="/facts/Termite/KRFbDumW">termite</a> treatment of timber.<a class="footnote-ref" id="fnref:79" href="#fn:79"><sup>79</sup></a> Its composition varies depending on how it is processed. </p> <ul><li>Cold, <a href="/facts/Liquid%E2%80%93liquid_extraction/qVfck5T1">solvent-extracted</a> CNSL is mostly composed of <a href="/facts/Anacardic_acids/I5zTNzr3">anacardic acids</a> (70%),<a class="footnote-ref" id="fnref:80" href="#fn:80"><sup>80</sup></a> <a href="/facts/Cardol/qmyK34VJ">cardol</a> (18%), and <a href="/facts/Cardanol/NmsvtCep">cardanol</a> (5%).<a class="footnote-ref" id="fnref:81" href="#fn:81"><sup>81</sup></a><a class="footnote-ref" id="fnref:82" href="#fn:82"><sup>82</sup></a></li> <li>Heating CNSL <a href="/facts/Decarboxylation/Uugc18fz">decarboxylates</a> the anacardic acids, producing a technical grade of CNSL that is rich in cardanol. <a href="/facts/Distillation/plDvUMxn">Distillation</a> of this material gives distilled, technical CNSL containing 78% cardanol and 8% cardol (cardol has one more <a href="/facts/Hydroxyl/1Hs2QAEv">hydroxyl</a> group than cardanol).<a class="footnote-ref" id="fnref:83" href="#fn:83"><sup>83</sup></a> This process also reduces the degree of thermal <a href="/facts/Polymerization/1hmBz7Ur">polymerization</a> of the unsaturated alkyl-phenols present in CNSL.</li> <li>Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials.<a class="footnote-ref" id="fnref:84" href="#fn:84"><sup>84</sup></a><a class="footnote-ref" id="fnref:85" href="#fn:85"><sup>85</sup></a></li></ul> <p>These substances are skin allergens, like <a href="/facts/Toxicodendron_vernicifluum/jjX9sfec">lacquer</a> and the oils of poison ivy, and they present a danger during manual cashew processing.<a class="footnote-ref" id="fnref:86" href="#fn:86"><sup>86</sup></a> </p><p>This natural oil phenol has interesting chemical structural features that can be modified to create a wide spectrum of biobased <a href="/facts/Monomer/Gw3CltMb">monomers</a>. These capitalize on the chemically-versatile construct, which contains three <a href="/facts/Functional_group/GXkSPsjM">functional groups</a>: The <a href="/facts/Aromatic_ring/wK0DzRY6">aromatic ring</a>, the <a href="/facts/Hydroxyl_group/1Hs2QAEv">hydroxyl group</a>, and the <a href="/facts/Double_bond/qDemMn0c">double bonds</a> in the flanking <a href="/facts/Alkyl/vmEk8X4v">alkyl</a> chain. These include <a href="/facts/Polyols/zfygfNrW">polyols</a>, 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.<a class="footnote-ref" id="fnref:87" href="#fn:87"><sup>87</sup></a> </p><p>CNSL may be used as a resin for <a href="/facts/Carbon_composite/6PlL4mB2">carbon composite</a> products.<a class="footnote-ref" id="fnref:88" href="#fn:88"><sup>88</sup></a> CNSL-based <a href="/facts/Novolac/jb2rbEPg">novolac</a> is another versatile industrial monomer deriving from cardanol typically used as a <a href="/facts/Cross-link/zeQ9hEAA">reticulating</a> agent (hardener) for <a href="/facts/Epoxy/PvlLBgdQ">epoxy</a> matrices in <a href="/facts/Composite_material/UBysQldh">composite</a> applications<a class="footnote-ref" id="fnref:89" href="#fn:89"><sup>89</sup></a> providing good thermal and mechanical properties to the final composite material.<a class="footnote-ref" id="fnref:90" href="#fn:90"><sup>90</sup></a> </p> <h3>Animal feed</h3> <p>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.<a class="footnote-ref" id="fnref:91" href="#fn:91"><sup>91</sup></a> </p> <h3>Other uses</h3> <p>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.<a class="footnote-ref" id="fnref:92" href="#fn:92"><sup>92</sup></a> The shells yield a black oil used as a preservative and water-proofing agent in <a href="/facts/Varnish/sK905uXj">varnishes</a>, cement, and as a <a href="/facts/Lubricant/9PXISDwU">lubricant</a> or timber seal.<a class="footnote-ref" id="fnref:93" href="#fn:93"><sup>93</sup></a> Timber is used to manufacture furniture, boats, packing crates, and <a href="/facts/Charcoal/tpYGBHTn">charcoal</a>.<a class="footnote-ref" id="fnref:94" href="#fn:94"><sup>94</sup></a> Its juice turns black on exposure to air, providing an indelible ink.<a class="footnote-ref" id="fnref:95" href="#fn:95"><sup>95</sup></a> </p> <h2 id="see-also">See also</h2> <ul><li><a href="/facts/List_of_culinary_nuts/RzL3XAUu">List of culinary nuts</a></li> <li><i><a href="/facts/Semecarpus_anacardium/l1D93h0F">Semecarpus anacardium</a></i> (the Oriental Anacardium), a native of India and closely related to the cashew</li></ul> <h2 id="external-links">External links</h2> Wikibooks Cookbook has a recipe/module on <ul><li><i> Cashew</i></li></ul> <ul><li> Media related to Anacardium occidentale at Wikimedia Commons</li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>Jostock, Carolyn (2008). Kinsbruner, Jay; Langer, Erick Detlef; Gale (Firm) (eds.). Encyclopedia of Latin American history and culture. Gale eBooks (2nd ed.). Detroit, Mich: Charles Scribner's Sons. p. 176. ISBN 978-0-684-31590-4. <a href="978-0-684-31590-4" target="_blank">978-0-684-31590-4</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>"Cashew". Encyclopedia Britannica. 7 April 2020. Retrieved 8 May 2021. <a href="https://www.britannica.com/plant/cashew" target="_blank">https://www.britannica.com/plant/cashew</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Morton, Julia F. (1987). Cashew apple, Anacardium occidentale L.; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. ISBN 978-0-9610184-1-2. Archived from the original on 15 March 2007. Retrieved 18 March 2007. <a href="978-0-9610184-1-2" target="_blank">978-0-9610184-1-2</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>"Anacardium occidentale (cashew nut)". CABI. 20 November 2019. Retrieved 8 May 2021. <a href="https://www.cabi.org/isc/datasheet/5064" target="_blank">https://www.cabi.org/isc/datasheet/5064</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>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:10.1007/BF03052341. S2CID 83230755. <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>James A Duke (1983). "Anacardium occidentale L." Handbook of Energy Crops. (unpublished); In: NewCROP, New Crop Resource Online Program, Center for New Crops and Plant Products, Purdue University. Retrieved 10 December 2019. <a href="https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html" target="_blank">https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>"Cashew". Encyclopedia Britannica. 7 April 2020. Retrieved 8 May 2021. <a href="https://www.britannica.com/plant/cashew" target="_blank">https://www.britannica.com/plant/cashew</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>Morton, Julia F. (1987). Cashew apple, Anacardium occidentale L.; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. ISBN 978-0-9610184-1-2. Archived from the original on 15 March 2007. Retrieved 18 March 2007. <a href="978-0-9610184-1-2" target="_blank">978-0-9610184-1-2</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>James A Duke (1983). "Anacardium occidentale L." Handbook of Energy Crops. (unpublished); In: NewCROP, New Crop Resource Online Program, Center for New Crops and Plant Products, Purdue University. Retrieved 10 December 2019. <a href="https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html" target="_blank">https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>Morton, Julia F. (1987). Cashew apple, Anacardium occidentale L.; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. ISBN 978-0-9610184-1-2. Archived from the original on 15 March 2007. Retrieved 18 March 2007. <a href="978-0-9610184-1-2" target="_blank">978-0-9610184-1-2</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> <li id="fn:11"><p>Morton, Julia F. (1987). Cashew apple, Anacardium occidentale L.; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. ISBN 978-0-9610184-1-2. Archived from the original on 15 March 2007. Retrieved 18 March 2007. <a href="978-0-9610184-1-2" target="_blank">978-0-9610184-1-2</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></p></li> <li id="fn:12"><p>Morton, Julia F. (1987). Cashew apple, Anacardium occidentale L.; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. ISBN 978-0-9610184-1-2. Archived from the original on 15 March 2007. Retrieved 18 March 2007. <a href="978-0-9610184-1-2" target="_blank">978-0-9610184-1-2</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></p></li> <li id="fn:13"><p>James A Duke (1983). "Anacardium occidentale L." Handbook of Energy Crops. (unpublished); In: NewCROP, New Crop Resource Online Program, Center for New Crops and Plant Products, Purdue University. Retrieved 10 December 2019. <a href="https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html" target="_blank">https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html</a> <a href="#fnref:13" class="footnote-back-ref">↩</a></p></li> <li id="fn:14"><p>Kapinga, F. A.; Kasuga, L. J. F.; Kafiriti, E. M. "Growth and production of cashew nut" (PDF). Soils, Plant Growth and Crop Production. Encyclopedia of Life Support Systems. Retrieved 9 April 2021. <a href="https://www.eolss.net/Sample-Chapters/C10/E1-05A-45.pdf" target="_blank">https://www.eolss.net/Sample-Chapters/C10/E1-05A-45.pdf</a> <a href="#fnref:14" class="footnote-back-ref">↩</a></p></li> <li id="fn:15"><p>James A Duke (1983). "Anacardium occidentale L." Handbook of Energy Crops. (unpublished); In: NewCROP, New Crop Resource Online Program, Center for New Crops and Plant Products, Purdue University. Retrieved 10 December 2019. <a href="https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html" target="_blank">https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html</a> <a href="#fnref:15" class="footnote-back-ref">↩</a></p></li> <li id="fn:16"><p>"Cashew". Encyclopedia Britannica. 7 April 2020. Retrieved 8 May 2021. <a href="https://www.britannica.com/plant/cashew" target="_blank">https://www.britannica.com/plant/cashew</a> <a href="#fnref:16" class="footnote-back-ref">↩</a></p></li> <li id="fn:17"><p>Morton, Julia F. (1987). Cashew apple, Anacardium occidentale L.; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. ISBN 978-0-9610184-1-2. Archived from the original on 15 March 2007. Retrieved 18 March 2007. <a href="978-0-9610184-1-2" target="_blank">978-0-9610184-1-2</a> <a href="#fnref:17" class="footnote-back-ref">↩</a></p></li> <li id="fn:18"><p>"Anacardium occidentale (cashew nut)". CABI. 20 November 2019. Retrieved 8 May 2021. <a href="https://www.cabi.org/isc/datasheet/5064" target="_blank">https://www.cabi.org/isc/datasheet/5064</a> <a href="#fnref:18" class="footnote-back-ref">↩</a></p></li> <li id="fn:19"><p>Quattrocchi, Umberto (2016). World Dictionary of Medicinal and Poisonous Plants. CRC. p. 266. ISBN 978-1-4822-5064-0. referring to the shape of the fruit <a href="978-1-4822-5064-0" target="_blank">978-1-4822-5064-0</a> <a href="#fnref:19" class="footnote-back-ref">↩</a></p></li> <li id="fn:20"><p>Merriam-Webster: "from the heartlike shape of the top of the fruit stem" <a href="#fnref:20" class="footnote-back-ref">↩</a></p></li> <li id="fn:21"><p>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 ... P. Blakiston. p. 73. ἀνά, up; καρδία, the heart, from its heart-shaped seeds <a href="https://books.google.com/books?id=vlZQAQAAIAAJ&pg=PA73" target="_blank">https://books.google.com/books?id=vlZQAQAAIAAJ&pg=PA73</a> <a href="#fnref:21" class="footnote-back-ref">↩</a></p></li> <li id="fn:22"><p>Hugh F. Glen (2004). What's in a Name. Jacana. p. 3. ISBN 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. <a href="978-1-77009-040-8" target="_blank">978-1-77009-040-8</a> <a href="#fnref:22" class="footnote-back-ref">↩</a></p></li> <li id="fn:23"><p>"Occidental". The Free Dictionary. 2020. Retrieved 6 March 2020. <a href="https://www.thefreedictionary.com/occidental" target="_blank">https://www.thefreedictionary.com/occidental</a> <a href="#fnref:23" class="footnote-back-ref">↩</a></p></li> <li id="fn:24"><p>"Anacardium occidentale (cashew nut)". CABI. 20 November 2019. Retrieved 8 May 2021. <a href="https://www.cabi.org/isc/datasheet/5064" target="_blank">https://www.cabi.org/isc/datasheet/5064</a> <a href="#fnref:24" class="footnote-back-ref">↩</a></p></li> <li id="fn:25"><p>Pauline Dy Phon (2000). Plants Utilised In Cambodia/Plantes utilisées au Cambodge. Phnom Penh: Imprimerie Olympic. p. 34. <a href="/wiki/Pauline_Dy_Phon" target="_blank">/wiki/Pauline_Dy_Phon</a> <a href="#fnref:25" class="footnote-back-ref">↩</a></p></li> <li id="fn:26"><p>Morton, Julia F. (1987). Cashew apple, Anacardium occidentale L.; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. ISBN 978-0-9610184-1-2. Archived from the original on 15 March 2007. Retrieved 18 March 2007. <a href="978-0-9610184-1-2" target="_blank">978-0-9610184-1-2</a> <a href="#fnref:26" class="footnote-back-ref">↩</a></p></li> <li id="fn:27"><p>"Anacardium occidentale (cashew nut)". CABI. 20 November 2019. Retrieved 8 May 2021. <a href="https://www.cabi.org/isc/datasheet/5064" target="_blank">https://www.cabi.org/isc/datasheet/5064</a> <a href="#fnref:27" class="footnote-back-ref">↩</a></p></li> <li id="fn:28"><p>"Anacardium occidentale L." Plants of the Word Online. Royal Botanic Gardens Kew. Retrieved 31 March 2024. <a href="https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:319068-2" target="_blank">https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:319068-2</a> <a href="#fnref:28" class="footnote-back-ref">↩</a></p></li> <li id="fn:29"><p>Morton, Julia F. (1987). Cashew apple, Anacardium occidentale L.; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, Indiana. pp. 239–240. ISBN 978-0-9610184-1-2. Archived from the original on 15 March 2007. Retrieved 18 March 2007. <a href="978-0-9610184-1-2" target="_blank">978-0-9610184-1-2</a> <a href="#fnref:29" class="footnote-back-ref">↩</a></p></li> <li id="fn:30"><p>"Cashew". Department of Horticulture, Cornell University. 20 October 2015. Retrieved 16 March 2019. <a href="http://www.hort.cornell.edu/4hplants/Fruits/Cashew.html" target="_blank">http://www.hort.cornell.edu/4hplants/Fruits/Cashew.html</a> <a href="#fnref:30" class="footnote-back-ref">↩</a></p></li> <li id="fn:31"><p>James A Duke (1983). "Anacardium occidentale L." Handbook of Energy Crops. (unpublished); In: NewCROP, New Crop Resource Online Program, Center for New Crops and Plant Products, Purdue University. Retrieved 10 December 2019. <a href="https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html" target="_blank">https://hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html</a> <a href="#fnref:31" class="footnote-back-ref">↩</a></p></li> <li id="fn:32"><p>Carolyn Joystick, "Cashew Industry" in Encyclopedia of Latin American History and Culture, vol. 2, p. 5. New York: Charles Scribner's Sons 1996. <a href="#fnref:32" class="footnote-back-ref">↩</a></p></li> <li id="fn:33"><p>"Cashew production in 2023; pick lists from world regions/production quantity/year". FAOSTAT of the UN. 2025. Retrieved 6 February 2025. <a href="https://www.fao.org/faostat/en/#data/QCL" target="_blank">https://www.fao.org/faostat/en/#data/QCL</a> <a href="#fnref:33" class="footnote-back-ref">↩</a></p></li> <li id="fn:34"><p>"Cultivating Cashew Nuts". ARC-Institute for Tropical and Subtropical Crops, South Africa. Archived from the original on 21 February 2015. Retrieved 15 February 2015. <a href="http://www.nda.agric.za/docs/Infopaks/cashew.htm" target="_blank">http://www.nda.agric.za/docs/Infopaks/cashew.htm</a> <a href="#fnref:34" class="footnote-back-ref">↩</a></p></li> <li id="fn:35"><p>Ian Duncan. "Growers Manual for Production of Cashew: Nursery and Plantation" (PDF). Nicaragua Agriculture Reconstruction Assistance Program. 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