Cashews are widely loved for their creamy texture and mild flavor, often found in trail mixes, vegan sauces, and even dairy-free cheese. But despite their nut-like appearance, cashews are not true nuts—they’re technically seeds from the cashew apple, the fruit of the tropical cashew tree (Anacardium occidentale). Botanically speaking, they’re classified as “drupes,” and their harvesting and preparation process is far more complex and hazardous than most people realize.
The cashew shell contains anacardic acid, a substance chemically similar to the irritants in poison ivy, making raw cashews toxic if not processed correctly. Workers in cashew-producing countries must handle the nuts carefully during shelling and roasting to avoid burns or allergic reactions. This complex processing is why you’ll rarely (if ever) find “raw” cashews truly raw—they’re usually steamed or heat-treated for safety. Ethical sourcing also becomes critical here, as improper labor practices can expose workers to serious health risks.
From a nutritional standpoint, cashews remain a healthy option. They’re rich in magnesium, copper, healthy fats, and plant-based protein. But understanding their unique origin helps consumers appreciate the labor and safety behind each handful. So next time you enjoy a cashew-based snack or sauce, remember: you’re not eating a nut—you’re eating a well-disguised seed with a surprisingly strange backstory.
