Cashew is cultivated primarily in India, Vietnam, Côte d’Ivoire, Guinea-Bissau, Tanzania, Benin, Brazil, and other countries in East and West Central Africa and South East Asia. Plantings have also been established in South Africa and Australia.
Cashew kernels are mostly consumed as snacks raw, roasted, salted, or flavored. Cashews are also used as an ingredient in chocolates, savories, and cooking. Cashew pieces and diced whole cashews are used as toppings in ice creams, cakes. The manufacturing industries are increasing the use of cashews as ingredients in new recipes.
