11 Things You Didn’t Know About Cashews

Strolling through Trader Joe’s or Whole Foods, most of us grab cashews without thinking twice.

Creamy, curvy, and luxurious, they’re the kind of snack we eat by the handful, blend into sauces, fold into curries, or toss over granola. Comforting. Familiar. Always good.

But cashews have a way more fascinating story than people realize.

With the launch of our Tingly Cashews — savory-sweet roasted cashews dusted with real coarsely crushed green Sichuan pepper — we’re celebrating what makes this ingredient special.

To welcome cashews into our line-up, here are 11 surprising things you probably didn’t know about cashews! 

1. Cashews grow from a tropical fruit tree — and aren’t technically nuts

Cashews don’t grow like almonds or walnuts. Instead of forming inside a shell, each cashew grows outside a juicy cashew apple, dangling like a little comma.

And even though we treat them like nuts, they’re botanically seeds — the fruit’s seed, to be exact.

Image: Cashew trees can grow up to 46 ft (14 m), but modern farms favor dwarf varieties around 20 ft (6 m) because they mature faster and produce higher yields.

2. They originated in Brazil — but top producers today are Ivory Coast, India, and Vietnam

Cashews don’t grow in California — that’s almonds. Cashews need tropical heat.

They originated in northeastern Brazil, where Indigenous communities used both the cashew apple and the seed long before the Portuguese spread them worldwide.

Today, Ivory Coast grows the most raw cashews, while Vietnam and India process about 93% of the world's supply. 

3. Why Cashews Aren’t Sold in Shells — or Truly Raw

Images:  Young cashew fruit starts out green, with the nut hanging below. It takes about 6–8 weeks to ripen; Source: Vinayaraj, CC BY-SA 3.0

Cashews never come in their shells at the store — and there’s a reason why. 

Cashew shells contain a natural resin that can irritate skin — the same type of compound that makes poison ivy itchy.

So before cashews ever reach your kitchen, they’re gently heated to neutralize those harmful irritants and then carefully shelled. 

That means even “raw” cashews have been steamed first — it’s the only safe way to process them for human consumption. 

4. The U.S. & Europe consume ~⅔ of the world’s cashews

Two major markets — the U.S. and Europe — eat nearly two-thirds of global cashews. From cheese boards to stir-fries to plant-based milks, we love this little kidney-shaped gem.

The top consumers are India, the United States, Germany, the Netherlands, the United Kingdom, Australia, Canada, France, Japan, and Saudi Arabia. In India, cashews are part of everyday cooking, celebrations, and desserts — a true cultural staple.

5. Where the name “cashew” comes from

The word “cashew” comes from caju, the Portuguese name for the fruit. Caju itself comes from acajú, a word from the Indigenous Tupi people of Brazil, meaning “the nut that produces itself.”

6. Packed with minerals & heart-healthy fats

Cashews are naturally rich in heart-healthy monounsaturated fats (the same kind found in olive oil) and plant-based protein — about 18g of protein per 100g (~36% DV). 

They’re also loaded with essential minerals, offering over 75% of your daily copper and magnesium needs, plus meaningful amounts of manganese, phosphorus, iron, zinc, and selenium to support energy, metabolism, and immune function. They even offer natural antioxidants that may help keep cholesterol in check.

7. They shine in global cuisines

Cashews aren’t just for snacking. Cashews show up in all kinds of dishes around the world. 

In Sichuan stir-fries like kung pao chicken or kung pao tofu, roasted cashews add crunch and balance the heat. 

In Thai curries such as red curry or cashew chicken, they soak up coconut milk and chili for a creamy, nutty flavor. 

In Indian korma, ground cashews make the sauce silky and rich, while in biryani, they’re toasted on top to add buttery aroma and a festive crunch.

In Brazil, cashews show up in cajuzinho, a beloved party sweet made with crushed cashews, sugar, and cocoa shaped to resemble the nut itself.

8. A secret weapon in vegan cooking

Cashews are a secret weapon in vegan cooking. When blended, they turn into smooth sauces, creamy soups, rich cheesecakes, soft cheese, yogurts, and ice-cream bases without dairy. 

They even contain natural emulsifiers, which help them blend and stay creamy without separating, a reason why chefs rely on them to recreate the texture of milk and cream. Their soft fat structure also soaks up citrus, spice, herbs, and aromatics. 

9. Cashew oil has potential as a new biofuel

Oil derived from cashew shells — known as cashew nut shell liquid (CNSL) — has shown potential as a biofuel component. Researchers have tested this by-product in blends to help power diesel engines and marine vessels. The same resin is also used in automotive and industrial brake linings, thanks to its heat-resistant properties.

10. Cashews contain natural tryptophan

Cashews are rich in tryptophan, the same amino acid found in turkey and chocolate that contributes to serotonin production. 

Combined with magnesium, it’s part of why a handful of cashews can genuinely lift your mood and calm your nerves.

11. Cashews pair beautifully with Sichuan pepper

There’s a reason cashews and Sichuan pepper go well together.

Sichuan pepper wakes up your mouth with its signature tingle — a gentle, 50 hertz buzzing vibration that dances across your lips and tongue. Cashews, meanwhile, bring creamy fats and a mellow sweetness that round out that spark.

Both change the way your mouth feels — one adding a lively buzz, the other a smooth, lingering richness.

A Familiar Favorite, Seen From a Different Light

From tropical fruit to global kitchens to your snack bowl, and even diesel fuel, cashews have always been quietly extraordinary — creamy, adaptable, and full of history and versatility hiding in plain sight.

And now, with the launch of our Tingly Cashews, they’re stepping into a new joyful chapter, one where comfort meets curiosity, and cashew’s creaminess meets Sichuan pepper's tingly magic.