Cashew has exotic looks, a pleasant aroma and unique taste. It is the perfect fruit for coloring, perfuming, enriching and diversifying tropical cuisine dishes. The sensorial and nutritional reference of its almond and juicy pulp make this native fruit one with the greatest potential for sustainable exploitation within the Brazilian territory. The cashew tree’s peduncle or accessory fruit is appreciated for its special flavor and high nutritional value which is mainly due to its high levels of vitamin C.

The name cashew (in Portuguese caju) comes from the Indian word "acaiu" which means "self-producing nut" in ancient Tupi language.

According to research work conducted by Embrapa and by other research institutions, cashew’s peduncle is rich in vitamin C, fibers and phenolic compounds. In addition to the vitamin potential, such compounds give the cashew pulp antioxidant potential. This biological feature is related to the prevention of chronic and degenerative conditions, such as cardiovascular problems, cancer and diabetes.

Source: Embrapa (Brazilian Agricultural Research Corporation)