The cashew (Anacardus occidentale) is a tropical tree native to northeastern Brazil. What we call a cashew nut is actually the seed of the cashew fruit. The nut grows in a hard, double-walled shell at the base of a fleshy, pear-shaped fruit called the cashew apple. The shell contains caustic oil (related to poison ivy), which is why cashews are never sold in their shell and are always heat-processed before sale — even those labelled “raw.”
Cashews are one of the most popular tree nuts globally, used whole as snacks, in cooking (particularly in Indian and Southeast Asian cuisines), and processed into cashew butter, milk, cream, and cheese alternatives. Their rich, buttery flavour and soft texture make them especially versatile in plant-based cooking.
The global cashew industry is concentrated in a few regions: Vietnam, India, and several West African countries (notably Côte d’Ivoire and Tanzania) dominate production. The supply chain is complex, with nuts often grown in Africa and processed in Asia.
How it's produced
Cashew trees grow in tropical lowlands and begin bearing fruit three to five years after planting. They’re hardy trees that tolerate poor soils and drought, which makes them an important crop in regions where other tree crops struggle. Each cashew apple produces a single nut.
Harvesting is almost entirely manual. Nuts are collected after they fall naturally from the tree, then dried in the sun. Processing is labour-intensive and hazardous: the shell must be roasted or steamed to neutralise the caustic shell oil (cardol and anacardic acid) before the kernel can be extracted. Shelling is done by machine or by hand, and workers risk chemical burns from the shell liquid. After shelling, kernels are dried, peeled, and graded by size and colour. The labour conditions in cashew processing, particularly in India and Vietnam, have drawn scrutiny from labour rights organisations.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Sources & methods →
Keeping it
In the freezer: about 360 days (from date of purchase).
In the fridge: about 180 days (from date of purchase).
In the pantry: 14–28 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
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