| Property |
Specification |
| Scientific Name |
Anacardium occidentale |
| Common Names |
Cashew Nut, Cashew Seed |
| Shape |
Kidney-shaped, curved |
| Size |
2 - 3 cm in length |
| Color |
Light brown to pale yellow (depending on processing) |
| Weight |
0.5 - 1.0 g per nut |
| Texture |
Smooth, firm, and crunchy when roasted |
| Taste |
Mild, buttery, and slightly sweet |
| Moisture Content |
Typically 5 - 8% |
| Density |
0.6 - 0.8 g/cm³ |
| Shell |
Hard outer shell, typically removed during processing |
| Shelf Life |
6 - 12 months when stored in a cool, dry place |
| Nutrient Composition |
High in healthy fats (especially monounsaturated fats), proteins, vitamins (e.g., Vitamin E), and minerals (e.g., magnesium, iron) |
