(Noix de cajou, হিজলি বাদাম, Anacardi or काजू)
Commonly used in Indian cuisine, Cashew nut are used in whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries like korma, or some sweets like kaju barfi. It is also used in powdered form in the preparation of several Indian sweets and milk-based desserts. Beside Indian subcontinent, cashew nut is also popular in many countries. In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet. In Brazil, the cashew fruit juice is popular all across the country. In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called dulce de marañón. Marañón is one of the Spanish names for cashew.
Cashew nut is known as:
Noix de cajou