Anacardium occidentale

The cashew tree, Anacardium occidentale, has a long record of therapeutic use across tropical regions, most often through preparations that involve water extracts or poultices. In Brazil, dried leaves are steeped as a mild infusion to relieve fever, treat diarrhoea and soothe coughs (Silva, Oliveira & Santos, 2015). In Nigeria, the inner bark is boiled in water to make a decoction taken for malaria‑related fevers and dysenteric complaints (Okwuasaba et al., 2006). In Kerala, India, fresh leaves are ground into a paste and applied as a poultice to wounds and inflamed skin, while the same leaf infusion is also used to calm gastrointestinal upset (Ghosh, 2017). Filipino herbalists record a leaf tea consumed after meals to aid digestion and alleviate mild abdominal pain (Nunez & Cuaresma, 2018). These practices consistently target inflammatory and infectious conditions, indicating a shared reliance on the plant’s astringent and antimicrobial properties.

A practical preparation that captures the traditional leaf infusion is simple to reproduce. Measure 10 g of dried cashew leaves, place them in a ceramic teapot, and pour 250 ml of freshly boiled water over them. Cover and steep for 10–12 minutes, then strain through a fine sieve. The resulting tea is taken warm, one cup two or three times daily for mild fevers or stomach upset. For a bark decoction, combine 20 g of finely chopped dried bark with 500 ml of cold water, bring to a gentle boil, and simmer for 20–30 minutes; cool, strain, and drink 150 ml twice a day. Safety notes: the sap of fresh leaves can irritate the skin and eyes, so handling should be done with gloves; pregnant or nursing women are advised to avoid regular use, and people with a known allergy to cashew nuts should discontinue immediately if rash or gastrointestinal distress occurs.

The therapeutic activity of these preparations is linked to well‑documented phytochemicals present in cashew tissues. Leaves and bark contain high levels of anacardic acids, cardanols and cardols—alkyl phenols known for antibacterial and anti‑inflammatory actions. Flavonoids such as quercetin and kaempferol, along with hydrolysable tannins and phenolic acids, contribute to the astringent and antioxidant capacity of the extracts (Silva, Oliveira & Santos, 2015). These constituents plausibly account for the fever‑reducing, antimicrobial and wound‑healing effects reported across the cultures cited.

Contemporary research continues to explore these compounds; recent in‑vitro studies confirm that cashew leaf extracts inhibit common bacterial pathogens and show promise as anti‑inflammatory agents (Okwuasaba et al., 2006). Commercial cashew leaf teas and tinctures are now marketed in several countries, reflecting both renewed interest in traditional medicine and the expanding knowledge of the plant’s pharmacology.

Common products:
Edible cashew nuts (Kaju) are sold roasted and salted; kernels are also used as confectionery, bakery, and ice cream ingredients. Nut kernels yield edible oil by pressing and refining (refined, bleached, deodorized oil). Cashew nut shell liquid (CNSL) is obtained by hot oil roasting or solvent extraction and is distilled to cardanol–cardol mixtures for industrial monomers and resins. The pseudo‑fruit (cashew apple) is processed into juice, pulp, puree, dried fruit, and fermented beverages such as wine and vinegar. Cashew timber is used locally as firewood and for light construction; char is produced for charcoal. Gum/resin exudate is used as a natural adhesive in small-scale craft applications.

Industrial and craft applications:
CNSL is used in industrial resins (phenolic and alkyd), friction‑lining compounds (brake linings, clutch facings), surface coatings and anticorrosive primers, adhesives (plywood and rubber‑to‑metal), impregnating and waterproofing agents, and as a feedstock for natural phenols and monomers that polymerize to films and binders. Cashew shell flour serves as a functional filler and extender in phenolic molding powders. Cashew husk ash is employed as a pozzolanic admixture in blended cements. Timber is fashioned into small‑scale furniture, tool handles, and paddles where durability is moderate. Gum/resin functions as a nature‑derived adhesive for bonding wood or substrates.

Food and beverages (non-medicinal):
Cashew kernels provide a snack and confectionery ingredient; kernels or butter are incorporated into bakery and confectionery applications. Refined kernel oil is used as an edible oil for cooking and frying. The cashew apple fruit (anacardium fruit/pedicel) is processed into juice, concentrate, puree, jams, and dried fruit; it is fermented to wine or vinegar. Roasted kernels are defatted and milled to obtain a lower‑fat flour used in gluten‑free baking and specialty flour blends.

Colorants and tanning:
CNSL provides natural brown dyes for textile dyeing and leather finishing; combined with its high phenolic content and tendency to oxidize to brownish hues, it is used in finishing baths for protein fibers and as an auxiliary in leather tannin systems.

Wood and fiber:
Timber of Cashew is used for light carpentry, tool handles, wooden spoons, and construction. Fiber from husk residues can be mechanically defibrated for board manufacture and natural fiber matting; oils from kernels provide coating agents for wood protection and finishing.

Fragrance and cosmetics:
CNSL constituents (anacardic acids and cardols) and cashew shell liquid fractions serve as precursors to fragrance materials after oxidative/modification processes; purified kernel oil, having high oleic content and a bland taste, is employed as a base oil or emollient in cosmetic formulations and personal‑care products.

Properties relevant to use:
CNSL is rich in phenolic alkenyl side‑chain compounds (anacardic acids, cardanol, cardol); this structure confers polymerizability (oxidative polymerization and condensation), high reactivity in phenolic/alkyd resin chemistries, and corrosion inhibition in protective coatings. Cashew kernel oil is characterized by high oleic fatty acids with typical saponification values around 188–195 mg KOH/g and iodine values commonly reported in the 75–95 g I2/100 g range, yielding stable edible oil suitable for frying. Cashew apple pulp contains fruit acids (malic and citric) suitable for beverage pH adjustment. CNSL exhibits high unsaponifiable content with phenolic colorants that confer brown hues.

Standards and regulation:
Cashew kernels and derived products must comply with national food‑safety standards for tree nuts, allergen labeling (tree nuts), and specifications for moisture (generally ≤8–10%), total ash, and free fatty acids in the kernel; the Codex Standard for Cashew Kernels (CODEX STAN 170‑1995) sets quality and safety parameters for trade. Refined edible oils must meet national edible‑oil specifications (acid value, peroxide value, moisture and volatiles). CNSL used in industrial applications follows material‑safety handling and workplace exposure standards; industrial grades and technical CNSL/cardanol products are typically specified by supplier grade sheets and national chemical safety regulations.

Sustainability and sourcing:
Cashew production is concentrated in Vietnam, India, Côte d’Ivoire, Tanzania, Nigeria, and Guinea‑Bissau. Byproducts (shells and husks) from shelling are processed into CNSL and filler materials, enhancing resource efficiency. Shell processing and refining generate wastewaters and phenolic byproducts that require proper wastewater and solids management to minimize environmental impacts. Integration of shells into CNSL/cardanol supply chains, use of husk ash in cement, and utilization of gum/resin reduce residue burdens.

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