THE ORI
GIN
THE JOUR
NEY
The cashew tree (Anacardium occidentale) is not native to South Asia — it comes from the tropical Atlantic coast of northeastern Brazil. Its global journey began in the 16th century when Portuguese traders and colonists carried cashew plants and seeds to West Africa, India, and other parts of their maritime network. Sri Lanka’s cashew groves are part of that same colonial-era diffusion: cashew trees were introduced to the island centuries ago and took particularly well to the island’s dry, sandy coastal soils and low-rainfall zones. Over time the tree naturalized and became both a small-holder crop and a cottage-industry staple in several rural coastal districts, valued for the nut as well as for secondary uses of the cashew apple.
A cashew “harvest” begins with the cashew apple — the juicy pseudofruit — which bears the true nut attached to its underside. Nuts are gathered by hand when ripe, then sun-dried for a short period to reduce surface moisture. The processing of raw cashew nuts is labour-intensive because the shell contains volatile, caustic oils (cashew nutshell liquid, rich in anacardic acid and cardol) that can blister the skin and are toxic until removed. Traditional small-scale methods and modern factories use controlled roasting or steaming to neutralize the shell oils before cracking:
RAW CASHEW
SUN DRIED
THE SHELL IS
CRACKED OPEN
THE NUT IS
CLEANED AND
DRIED
RAW
CASHEW
SUN DRIED
THE
SHELL IS
CRACKED OPEN
THE NUT IS
CLEANED
AND DRIED
PREP METHODS
After the kernel is cleaned and dried, a wide range of culinary paths are possible — from simple salted snacks to elaborate spiced creations. Common Sri Lankan household and small-business preparations include:
• Dry roast / pan roast:
Kernels heated in a dry heavy pan (or wok) until just browned; this brings out nuttiness and tightens the texture.
• Oil roast / shallow fry:
Quick frying in a little coconut oil or neutral oil, sometimes with mustard seeds, curry leaves, and sliced garlic — producing the classic aromatic, crisp cashew snack.
• Spiced tosses:
After roasting, cashews are tossed with powdered chili, turmeric, salt, black pepper, or masala blends; chili-fried cashews and garlic-fried cashews are very popular.
• Sweet coatings:
Caramelized sugar or honey creates glazed cashews — sometimes with a hint of salt, cinnamon, or cardamom for Sri Lankan sweetness profiles.
• Smoke/char pan roast:
High-heat searing or brief charring at the end gives kernels those prized burnt-crispy edges you find in street and artisanal batches.
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