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 20–25% 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

 The cashew kernel is of high food value with about 40–57% oil and 21% protein contents. It is an important delicacy, which is mainly used in confectionery and as a desert nut. Cashew is globally one of the most popular tree nuts and is eaten as a snack or incorporated as an ingredient in a variety of foods. Cashew ranks third in the international tree nut trade with over 20% of the market. The kernel can be roasted and consumed; it can also be used as an adjunct in chocolate and chicken feeds. Powdered milk used in the standard milk chocolate recipe could be replaced with 25% roasted cashew kernel. In view of the increasing production of cashew globally, there is a need for an increased utilization of the cashew nut, especially the nutritious cashew kernel.