Cashew, known as “Kaju” in Hindi and Tamil, is a popular tree nut derived from the kidney-shaped seed of the cashew apple, which grows on the cashew tree (Anacardium occidentale). Originally native to Brazil, cashews are now widely cultivated in India, Vietnam, and several African countries. India is one of the largest producers and consumers of cashews, using them in both culinary and festive preparations.

Cashews are known for their creamy texture and mild, buttery flavor. In Indian cuisine, they are used in sweets like kaju katli, halwa, and payasam, and in rich gravies such as korma or paneer butter masala, often as a paste to add richness. They’re also enjoyed as a snack, either roasted, salted, or spiced.

Nutritionally, cashews are rich in healthy fats, protein, magnesium, copper, and antioxidants. They support heart health, promote brain function, and help in bone and muscle strength. Although high in calories, they are considered a heart-healthy snack when eaten in moderation.

Cashews are also used in vegan cooking as a base for dairy-free creams, cheeses, and desserts. Tasty, versatile, and nutritious, cashews are a cherished ingredient in both traditional and modern kitchens.