Store cashews in a clean, airtight container in a cool, dry place away from direct sunlight, heat, and moisture. In warm or humid conditions, refrigerate them to help preserve their flavour and natural oils. For long-term storage, cashews can be frozen in a tightly sealed container. Keep them away from strong-smelling foods because they may absorb surrounding odours.

Cashews can be eaten as a snack or used whole, chopped, roasted, soaked, or blended into a smooth paste. Lightly roasting cashews enhances their aroma and adds a deeper flavour. Soaking them in water for several hours softens their texture and makes them easier to blend into creamy sauces, soups, dips, and plant-based recipes. Add cashews near the end of cooking when you want them to retain their shape and crunch.

Cashew trees are native to Brazil, where indigenous communities used the tree’s fruit and seeds before European contact. Portuguese explorers introduced cashew trees to India and parts of Africa during the sixteenth century. The trees adapted well to tropical climates and gradually became important crops in regions such as Goa, the Konkan coast, Kerala, East Africa, and Southeast Asia.

Cashews hold an important place in the food traditions and agricultural economies of several tropical regions. In India, kaju is associated with celebrations, hospitality, festive sweets, and rich special-occasion dishes. Cashews are widely used in traditional Indian desserts such as kaju katli and are also added to celebratory rice dishes, curries, and gravies. In Goa, cashew cultivation is closely connected with local food traditions and the production of cashew-based products. Cashew trees are valued not only for their kernels but also for their fruit, known as the cashew apple.

Cashews were traditionally eaten as snacks and used in regional dishes in Brazil. After being introduced to India and Africa, they became part of many local cuisines. In Indian cooking, cashews developed an important role in sweets, rich gravies, curries, festive dishes, and royal-style preparations. They are also widely used in Thai, Chinese, Southeast Asian, African, and Western cuisines.

A cashew grows attached to the bottom of a colourful fruit called the cashew apple. The cashew apple is edible and can be used to make juices, jams, fermented drinks, and other products. The edible cashew kernel is enclosed in a hard shell containing irritating compounds, so cashews are processed before they are sold for eating. Cashews are commonly called nuts, but botanically they are seeds. The curved shape of a cashew is one of its most recognisable features. India is well known for its long history of cashew cultivation and processing. Cashews are used in both sweet and savoury dishes around the world.

Choose cashews that are crisp, evenly coloured, and free from a stale or rancid smell. Unsalted and dry-roasted cashews are useful when you want greater control over the salt and oil in a recipe. Whole cashews are suitable for garnishing and snacking, while broken cashews are often more economical for gravies, sweets, fillings, and baking. For creamy sauces, soak cashews until softened and blend them with water or stock until smooth. Add cashew paste gradually to hot dishes and stir continuously to reduce the chance of sticking or separating. Avoid over-roasting cashews because they can become bitter. People with tree-nut allergies should avoid cashews. Nutritional values may vary depending on whether cashews are raw, dry-roasted, oil-roasted, salted, or sweetened.