Cashew nuts (Anacardium occidentale) originate from the tropical regions of Brazil and were first spread across the world by Portuguese explorers in the 16th century. Through maritime trade routes, cashew trees were introduced to Africa and Asia, including Southeast Asia. In Indonesia, cashew was brought during the colonial era as part of efforts to diversify plantation crops and utilize dry land areas unsuitable for rice cultivation. The adaptability of cashew trees to tropical climates and relatively poor soils made them suitable for many regions across the archipelago.

Over time, cashew cultivation developed significantly in eastern Indonesia, particularly in Nusa Tenggara Timur, Nusa Tenggara Barat, Sulawesi, and parts of Java and Bali. Local farmers gradually adopted cashew as an important agricultural commodity due to its resilience, low maintenance requirements, and economic value. Cashew nuts began to play a dual role in Indonesian society: as a nutritious food ingredient in traditional and modern dishes, and as a source of income for rural communities. Along with the growth of processing techniques, cashew nuts started to be traded not only domestically but also in international markets.

Today, cashew nuts have become one of Indonesia’s strategic horticultural commodities, contributing to the agricultural sector and export industry. Indonesia continues to develop cashew cultivation, processing, and value-added products to meet increasing global demand. The history of cashew nuts in Indonesia reflects a long journey shaped by global trade, agricultural adaptation, and socio-economic development, making cashew an integral part of Indonesia’s agricultural heritage and modern food industry.

Flavor Profile:
Cashew nuts have a naturally mild, smooth, and creamy flavor with a subtle sweetness and a rich, buttery mouthfeel. Compared to other nuts, cashews are less bitter and less intense, making them highly versatile and easy to blend with various ingredients. Their taste profile is characterized by a delicate nutty aroma, soft savory notes, and a balanced sweetness that enhances both sweet and savory dishes.

When roasted, cashew nuts develop deeper roasted and caramelized notes, adding complexity and a slightly toasted flavor. In processed forms such as ground, paste, or butter, cashews provide a creamy texture and a mellow nutty taste that contributes richness and body to sauces, desserts, and plant-based products. Cashews also absorb flavors well, making them ideal for seasoning blends, marinades, and culinary applications that require a smooth and neutral yet flavorful base.

Overall, the flavor profile of cashew nuts is defined by its creamy, buttery, mildly sweet, and delicately nutty characteristics, making it a preferred ingredient in global cuisines, bakery products, confectionery, and plant-based food formulations.

Culinary Use:
Cashew nuts are widely used in various culinary applications, including snacks, curries, stir-fries, rice dishes, and salads. They add rich flavor, creamy texture, and nutritional value to a wide range of dishes.

Food Processing Application:
In the food industry, cashew nuts are used as ingredients in processed foods, seasoning blends, nut-based products, and plant-based alternatives such as cashew butter and cashew milk.

Bakery and Confectionery:
Cashew nuts are commonly used in bakery and confectionery products, including cakes, cookies, chocolates, desserts, and ice cream, enhancing both taste and appearance.

Beverage and Plant-Based Products:
Cashew nuts are used to produce plant-based beverages and dairy alternatives, such as cashew milk and cream, suitable for vegan and health-conscious consumers.