A popular ingredient finding its way into many Indian gravies, cashew - a plant originating from Brazil, is a nut high in minerals. Brought to India by traders, the cashew tree grows up to exceptional heights having a rather irregular trunk. Hanging from the branches are large juicy apples at the bottom of which are attached the cashew nut. Made available round the year, the nut has a great shelf life if stored properly. The nut and the fruit, both have multiple uses. The nut, often known as the poor man’s plantation although now it is sold for steep prices, is used to make delectable and rich curries and also roasted and eaten dry. They are an intrinsic part of our festive celebrations too. Just imagine how incomplete Diwali celebrations would be without 'kaju ki barfi'. Back when nomads had no idea how to consume the fruit, the nut was discarded while the fruit was given more importance.Cashew is a slow-spreading, evergreen, tropical tree which grows pretty big if left un-tended. A South American native, the cashew reached the Indian soil through the hands of Portuguese, four centuries ago. It found this soil more suitable to grow and flourish. Today it is cultivated all over Tropical Asia, Africa and South America. India is the largest producer and processor of cashews. Indian processed cashews dominate more than half the world cashew market. Procure it from its master exporters in India.

Raw Cashewnut (Anacardium Occidentale) is the only raw material for the Cashew Industry. The cashew nut has within itself a whole kernel. This delicate kernel is covered by a membrane and a thick outer shell which effectively protects the kernel from the ravages of nature from the time of harvesting to processing. In its raw form, the cashew kernel is soft, white and meaty. When roasted, it changes color and taste. The color changes from a creamy white into a golden hue and the mellow pulp turns crisp. Salted, it appeals to the palate as the most delicious nut.