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The cashew tree is a tropical evergreen tree that produces the cashew nut and the cashew apple. It can grow as high as 14 metres (46 ft), with the exception of the dwarf cashew, which can grow up to 6 metres (20 ft). Its English name derives from the Portuguese for the fruit of the cashew tree caju literally meaning nut that produces itself while the name Anacardium, originally from the Greek, actually refers to the nut, core or heart of the fruit, which is outwardly located (ana means upwards and -cardium means heart). Cashew nut is made up of a fruit in which the kernel is embedded. The real fruit of the cashew is commonly a nut. It is a kidney- or heart-shaped achene, in any normal variety. Its color varies from bottle green to grayish brown (dried fruit). It is attached to the end of a fleshy footstalk or peduncle, which is in fact the receptacle of the flower, that is, broadened and swollen, and forms the false fruit. The nut is composed of kernel and pericarp or shell. The kernel is slightly curved back on itself and forms two cotyledons, representing about 2025% of the nuts weight. It is wrapped in a thin, difficult to remove peel (testa), reddish-brown membrane, which in turn approximates to 5% of the whole nut. Cashew nut is a popular snack, and its rich flavor means that it is often eaten on its own, lightly salted or sugared. In addition to this, cashew nutshell liquid (CNSL), a by-product of processing cashew, is mostly composed of anacardic acids. These acids have been used effectively against tooth abscesses due to their lethality to bacteria. Operations involved in the processing of cashew kernels are basically cooking; drying; cutting; decortication; peeling; classification; frying, in the case of roasted almonds; and packaging. The cashew kernel is of high food value with about 4057% oil and 21% protein contents. It is an important delicacy, which is mainly used in confectionery and as a desert nut. The kernel can be roasted and consumed
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