| Attribute |
Specification |
| Botanical Name |
Anacardium occidentale |
| Common Name |
Cashew |
| Family |
Anacardiaceae |
| Nut Shape |
Kidney-shaped or curved oval |
| Nut Size |
Length: 2–3 cm; Width: 1.5–2 cm |
| Shell Color |
Grayish-green to brown (when raw) |
| Kernel Color |
Pale ivory or light cream (after shelling) |
| Shell Texture |
Hard, smooth, and oily |
| Kernel Texture |
Firm, smooth, and slightly oily |
| Taste (Kernel) |
Mildly sweet, buttery, and nutty |
| Moisture Content |
5–6% (for dried kernels) |
| Oil Content |
40–50% (mainly unsaturated fats) |
| Protein Content |
15–20% |
| Weight (Per Kernel) |
1–2 grams |
| Cashew Apple Shape |
Pear-shaped accessory fruit |
| Cashew Apple Color |
Yellow, orange, or red |
| Cashew Apple Texture |
Juicy, fibrous, and soft |
