🥜 KAJUS.IN

Introduction

The King of Nuts: A Complete Introduction to Cashews

Called kaju in Hindi, Marathi, and several other Indian languages, the cashew nut is one of the most beloved and versatile nuts in the world. Whether roasted and salted in a cinema hall, blended into a rich gravy, or gifted in a Diwali box, cashews are woven deeply into Indian food culture.

Origins of the Cashew Tree

The cashew tree, scientifically known as Anacardium occidentale, is native to northeastern Brazil. Portuguese explorers carried it to India in the 16th century, first planting it in Goa to prevent coastal soil erosion. The tree adapted remarkably well to India's tropical climate, and today India is one of the world's top producers and exporters of cashews.

The Cashew Apple and the Nut

Most people do not realise that the cashew nut is technically a seed, not a nut. It grows at the bottom of the cashew apple — a pear-shaped, fleshy fruit widely consumed in Goa and coastal Maharashtra as juice, jam, and even feni (a local spirit). The shell surrounding the raw cashew contains a caustic oil called cashew nut shell liquid (CNSL), which is why raw cashews must always be processed before eating safely.

Why Cashews Are Special

Unlike almonds or walnuts enclosed in hard shells, the cashew's exposed position outside the fruit makes harvesting labour-intensive and unique. This is a major reason why good-quality cashews command a premium price. Each nut is individually processed — a craft that India has perfected over centuries.

Health & Nutrition

Health Benefits of Cashew Nuts: What Science Says

Cashews have long carried an undeserved reputation as a "fattening" nut. Modern nutritional science tells a very different story. A small daily serving can contribute significantly to your health.

Nutritional Profile (per 28g / ~18 cashews)

• Calories: ~157 kcal
• Protein: 5g  |  Healthy fats: 12g
• Magnesium: 20% of daily requirement
• Copper: 67% of daily requirement
• Zinc: 11%  |  Iron: 11%

Heart Health

Cashews are rich in monounsaturated and polyunsaturated fatty acids — the same type as olive oil — which reduce LDL (bad) cholesterol and raise HDL (good) cholesterol, reducing cardiovascular disease risk.

Brain & Bone Health

Cashews contain tryptophan (a serotonin precursor for mood and sleep), copper for neurological function, and magnesium and phosphorus for strong bones. A daily serving of 15–20 unsalted cashews delivers maximum benefit.

India & Origin

India's Cashew Capital: Goa, Kerala & the Konkan Belt

India produces approximately 700,000–800,000 metric tonnes of raw cashew annually, making it one of the largest producers globally. More importantly, India is also the world's largest processor of cashews, importing raw nuts from Africa and converting them into finished kernels for worldwide export.

Goa: The Birthplace

Portuguese traders brought cashew trees to India in the 1560s, first planting them along the Goan coast. Even today, Goa's landscape is dotted with orchards. The state is also famous for feni — a spirit distilled from cashew apple juice — a testament to how deeply the cashew has embedded itself in Goan culture.

Kerala: The Processing Powerhouse

The Kollam district in Kerala is known as the "Cashew Capital of the World." Thousands of processing units employ hundreds of thousands of workers — mostly women — who grade and peel cashew kernels by hand with remarkable skill and speed.

Maharashtra & Beyond

The Konkan coast — Ratnagiri, Sindhudurg, and Raigad — and Andhra Pradesh, Odisha, and Tamil Nadu round out India's cashew-growing landscape. The harvest runs from February to May.

Processing

How Cashews Are Processed: From Shell to Table

The journey from a cashew tree to your snack bowl is surprisingly complex — and in India, it remains a largely manual process supporting hundreds of thousands of livelihoods.

Step 1: Harvesting

Cashew apples fall naturally when ripe. Workers collect them, separate the nut from the apple, and sun-dry the raw nuts for several days to reduce moisture and prevent mould.

Step 2: Roasting the Shell

Raw nuts are roasted in drums or hot oil to make the shell brittle and neutralise the caustic CNSL inside — direct contact with raw CNSL can cause severe skin burns.

Step 3: Shelling & Peeling

After cooling, shells are cracked open — manually or by semi-automated machines. The thin papery skin (testa) is then carefully peeled off by hand. Whole kernels command far higher prices than broken pieces.

Step 4: Grading & Packing

Kernels are sorted by size, colour, and quality into international grades. They are then vacuum-packed or nitrogen-flushed in tins or food-grade pouches to extend shelf life and prevent oxidation.

Grading Guide

Cashew Grades Explained: W180, W240, W320 and More

"W" stands for White Whole — the kernel is whole, unbroken, and ivory in colour. The number tells you how many kernels fit per pound. A W180 cashew is larger (only 180 per pound), while W320 is smaller (320 per pound).

Main Grades at a Glance

• W180 — Jumbo: Largest and most premium. Ideal for gifting.
• W240 — Large: Excellent flavour, great all-purpose snacking.
• W320 — Medium-Large: Most widely sold worldwide. Best value.
• W450 — Small Whole: Affordable, great for bulk cooking.
• Splits / Bits: Broken pieces — perfect for cooking, sweets, ice cream.

Which to Buy?

For everyday snacking: W320. For Diwali gifting: W180 or W210. For cooking gravies or halwa: broken grades or W450 at a fraction of the price.

Recipes

Cooking with Kaju: 10 Classic Indian Recipes

Cashews are one of the most versatile ingredients in Indian cooking — adding richness, creaminess, and texture to both sweet and savoury dishes.

1. Kaju Katli — The quintessential Diwali mithai. Cashew paste, sugar syrup, silver vark.
2. Kaju Curry — Whole cashews in rich tomato-onion gravy with cream and spices.
3. Shahi Gravy Base — Blended cashews give Mughlai curries their signature creaminess.
4. Kaju Barfi — Thicker than katli, flavoured with cardamom or saffron.
5. Biryani Garnish — Golden-fried kaju and raisins stirred into rice before serving.
6. Kaju Halwa — Rich fudge-like dessert with cashew powder, ghee and sugar.
7. Cashew Chicken — Stir-fried with capsicum, sauces, and whole cashews.
8. Kheer / Payasam — Cashews added whole or ground for extra creaminess.
9. Masala Cashew Snack — Tossed with chaat masala, chilli, baked or air-fried.
10. Cashew Coconut Chutney — A South Indian variation with extra richness for dosa and idli.

Dairy-Free Living

Cashew Milk: The Dairy-Free Alternative You Should Try

As India's vegan and lactose-intolerant population grows, plant-based milk has seen explosive demand. Cashew milk stands apart for its natural creaminess, mild flavour, and ease of preparation — no straining required unlike almond milk.

How to Make Cashew Milk at Home

1. Soak 1 cup raw cashews in water for 4–8 hours.
2. Drain and rinse thoroughly.
3. Blend with 3–4 cups fresh water for 2 minutes until completely smooth.
4. No straining needed — ready to use!
5. Add a pinch of salt, vanilla, or a date for sweetness if desired.
6. Refrigerate and use within 3–4 days.

Uses in Indian Cooking

Cashew milk can replace regular milk in chai, rabdi, phirni, and many desserts. It also works beautifully in creamy pasta sauces and soups. Its richness makes it ideal for any dairy-free creamy base.

Note: Commercial cashew milks often contain only a tiny percentage of actual cashews with stabilisers added. Homemade is significantly more nutritious and flavourful.

Buying Guide

Buying Guide: How to Choose the Best Cashews in India

With cashews available at every price point — loose from the kirana store to branded packs on Blinkit — knowing how to choose quality can save money and ensure freshness.

Key Things to Check

• Colour: Good cashews are ivory to pale yellow. Avoid dark brown, grey, or spotted kernels.
• Size consistency: Quality packs have uniform kernels. Inconsistency signals poor grading.
• Smell: Fresh cashews smell mild, nutty, slightly sweet. A sharp or rancid smell means oxidised oils — discard them.
• Whole vs Broken: Pay premium only for whole cashews for snacking. Buy broken grades for cooking at fraction of the cost.
• Packaging: Look for vacuum-sealed or nitrogen-flushed packs. Reseal after opening and store in a cool dry place.

Raw vs Roasted vs Salted?

Raw cashews have the best nutritional value. Dry roasted retains most nutrition. Oil roasted & salted is tasty but has extra fat and sodium — consume in moderation. Flavoured cashews: fun treat, but check the ingredient label carefully.

Trade & Economy

The Business of Cashews: India's Export Story

India occupies a unique position in global cashew trade — both a significant producer and the world's largest processor, handling approximately 50–55% of the world's raw cashew supply.

India's Export Numbers

While domestic production stands at 700,000–800,000 MT annually, India imports an additional 700,000–900,000 MT raw nuts from Ivory Coast, Tanzania, Mozambique, and Guinea-Bissau to feed its processing industry. Total cashew kernel exports are valued at approximately $500–700 million USD annually.

Top Buyers

The United States is the largest buyer (~30% of exports), followed by the Netherlands, UAE, Japan, and Saudi Arabia. Kerala's Kollam district — the "Cashew Capital of the World" — is at the heart of this trade.

The Opportunity Ahead

India has traditionally exported bulk kernels. The growing opportunity lies in value-added products — flavoured cashews, cashew butter, dairy alternatives, and confectionery — that command significantly higher margins. Several Indian startups are now actively building in this space.

Modern Uses

Cashew Butter, Cashew Cheese & Beyond: Modern Uses

Beyond kaju katli and masala snacks, the cashew is being reinvented into innovative products gaining popularity among India's health-conscious urban consumers.

Cashew Butter

Creamier and milder than peanut butter, cashew butter spreads easily on bread, works as a dip, and blends into smoothies or oatmeal. Homemade requires only a blender — no added oils needed.

Cashew Cheese

Soaked cashews blended with lemon juice, nutritional yeast, garlic, and salt create a creamy, tangy dairy-free cheese. Used on crackers, in pasta sauces, and even as a pizza base. Some versions are fermented for deeper flavour.

Cashew Cream, Flour & Ice Cream

Cashew cream replaces dairy cream in sauces and desserts. Cashew flour is a gluten-free alternative for cookies and pancakes. Cashew-based ice creams are now available from several Indian brands — the natural fat content gives them a genuinely luxurious texture.

CNSL — Industrial Cashew

Even the shell is valuable. Cashew Nut Shell Liquid (CNSL) is used in brake linings, paints, varnishes, and resins. India is a significant global CNSL supplier — adding yet another revenue stream to the cashew value chain.

The cashew's journey is far from over. As plant-based diets grow across India and the world, kajus.in will be your companion for everything cashew.