Identity:
The cashew is a bushy, evergreen tree that grows about 30–40 feet tall. The trunk is usually crooked, though occasionally straight trees are seen.
The cashew tree begins flowering in November–December. The flowers are yellow and grow in clusters. Fruits start forming afterward and begin to ripen from March. When unripe, the fruit is green; when ripe, it turns reddish-yellow. The juicy fruit is very tasty.
A small seed hangs from the bottom of the fruit. When mature, the seed turns gray and is covered by a hard shell. Removing this shell reveals the edible kernel known as cashew nut. The kernel is split into two halves. The thick outer shell contains toxic substances, from which certain sweet products are also prepared industrially.
Cashew grows especially well in coastal regions. In West Bengal, it is cultivated in the coastal areas of Medinipur, particularly the Kanthi region; in Odisha, it is grown in Balasore and Puri districts. Cashews grown in sandy Hijli areas are known as Hijli nuts. The tree grows abundantly along beaches in regions like Digha and Kanthi.
The tree can grow almost anywhere, and flowering and fruiting usually begin about three years after planting.
Uses:
The bark, root, fruit, and nut kernel of the cashew tree are used medicinally for various ailments.
The cashew kernel and fruit are nourishing, sweet in nature, help reduce wind-related disorders, and strengthen the heart. They also help relieve sensory weakness.
Oil extracted from the seed shell is used to treat leprosy and wounds. Oil from the cashew kernel is diuretic, detoxifying, and beneficial for rheumatic conditions.
The gum from the tree acts as an insect repellent and is used to protect books and materials from insects.
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