Cashews are one of the most popular edible nuts globally, renowned for their rich flavour and nutritional benefits. Kerala plays a pivotal role in the Indian cashew sector. Historically, Kerala has been the leading state in almost all aspects of domestic production, including the area under cultivation, productivity, and the production of raw nuts. Cashew nuts are believed to have been introduced to Kerala by Portuguese traders. The cashew tree (Anacardium occidentale), known as ‘Parangi mavu’ in Malayalam, signifies its Portuguese origins (Parangi). Cashew cultivation is prevalent in tropical regions, including India, Sri Lanka, Malaysia, the Philippines, Brazil, and Africa. The cashew tree grows up to 12 meters high and starts yielding nuts by the third year of planting. It reaches its maximum fruit-bearing capacity between the eighth and tenth years and has a lifespan of 30 to 40 years. Kerala boasts the largest cashew processing capacity in India and exports the highest share of the country's cashews. 

After South Kanara, Kerala was among the first regions in India where cashew-processing units emerged. In the 1930s, the industry became concentrated in Quilon (now Kollam), within the former princely state of Travancore. Despite this, most cashew cultivation occurs in the northern districts of Kerala, especially Kannur and Kasaragod, where the biophysical conditions are particularly suitable.

Cashew nuts can be eaten raw or roasted and salted. They are a good source of protein and unsaturated fats. A 30g serving contains about 160 calories, providing a high level of satiety due to their protein and fat content. For centuries, cashew nuts have been a key commercial export from Kerala and are traditionally used to season sweet delicacies in local cuisine. The processing of cashew nuts involves several steps- roasting, shelling, extracting oil from the shell, peeling the kernel, and sorting and packing the nuts based on quality. Market prices for cashews vary depending on quality and brand.