Cashew (anacardium occidentale) is a tropical tree, of which the largest one is located in the city of Natal, Brazil. The tree is originally native to the northeastern part of Brazil, but is now widely cultivated from Nigeria to India and Vietnam. The name was derived from the Portuguese ‘Caju’, meaning the ‘self-producing nut’. As the nut is naturally protected with toxic oil from being eaten by cattle and pigs, the accessory and edible cashew apple has attractive sweet smell and taste. Several parts of the tree, nut and fruit have traditionally been used for lubricants and folk remedies. However, only the nut has been traded for decades. Well then, the cashew fruit offered on the market is actually the by-product of the cashew nut. As this ‘cashew apple’ is fragile for transport, the fruit lends itself to be produced into a sweet drink, juice and/or concentrate. Brazil is highly developed in the cashew nut processing industry. Cashews provide us with loads of proteins, vitamin K and minerals, like magnesium. Last but least, cashew is an ideal product to sweeten-up all kinds of sauces and dishes.