KAJU (Cashew)
Description
A cashew is the kidney-shaped seed from the cashew tree, technically a seed but called a nut, prized for its rich, buttery flavor and used globally as a snack, in cooking (especially Indian dishes), confectionery, and as a dairy-free milk/cream base, offering healthy fats, protein, and minerals like magnesium, zinc, and copper, all growing at the bottom of the fleshy cashew apple.
Key characteristics
Origin: Native to Brazil, introduced to India and Africa by the Portuguese in the 16th century.
Botanical: It’s a seed, not a true nut, that grows attached to the bottom of the cashew apple.
Nutritional Powerhouse: Rich in healthy fats, protein, fiber, antioxidants, and minerals (copper, magnesium, zinc).
Uses: Eaten raw, roasted, salted; used in curries, sweets (like kaju katli), vegan cheeses, milk, and even distilled into alcoholic drinks (Fenny).
Cashew Apple: The fruit itself is juicy and used for drinks, jellies, and preserves, notes Making Sense of Food.
Industrial Uses: The shell contains cashew nut shell liquid (CNSL) used in varnishes, lubricants, and other industrial applications, says DIRECTORATE OF CASHEWNUT AND COCOA DEVELOPMENT.
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