Cashew

kaju

The nut that makes a white gravy sing.

What it is

Cashews, soaked and ground, make one of the richest, smoothest thickeners in the kitchen — a pale, creamy paste that gives kormas and white gravies their luxurious body without a strong nut flavour of their own. Whole or halved, they also garnish.

Where it comes from

Another traveller: cashews are native to Brazil and were brought to the region by the Portuguese, thriving on the west and east coasts. They became central to the rich, pale gravies of Mughal cooking.

What it's called

Cashew · kaju (Hindi). Botanically Anacardium occidentale. A New World nut.

In the kitchen

Soaked and ground to a paste, cashews thicken and enrich pale gravies (shahi, korma, makhani) and sweets; toasted whole, they garnish biryani and puddings. The paste is prized for richness without colour or strong flavour — the smoothest of the nut thickeners.

What we know about the claims

Cashews bring good fats, protein and minerals — a wholesome nut used as enrichment. The usual nut-allergy note applies; otherwise no caution.

Choosing and buying

Everywhere. Plain (unsalted, unroasted) cashews for pastes; soak before grinding for smoothness. Cashew paste is sold ready-made as a shortcut.