Cashew nuts are the edible seeds of the cashew tree (Anacardium occidentale), a tropical evergreen native to Brazil but now widely cultivated in Asia and Africa for their high economic and nutritional value. Uniquely, the cashew seed develops outside the fruit, attached to the cashew apple, and is encased in a hard shell containing caustic resin (anacardic acid), which requires careful processing before consumption.
Nutritionally, cashew nuts are rich in healthy monounsaturated fats, plant protein, dietary fiber, and essential minerals such as magnesium, copper, zinc, and iron, supporting heart health, energy metabolism, and immune function. Cashews are a major export commodity and source of livelihood for millions of small-scale farmers and processing workers, especially in developing countries, while their by-products are used in food, industrial lubricants, resins, and traditional medicine, making cashew cultivation both economically significant and industrially versatile.