The cashew apple originates from Brazil. Portuguese sailors brought this plant to India and then spread to the Bahamas, Senegal, Kenya, Madagascar, Mozambique, the Philippines, Sri Lanka, Thailand, Malaysia, and Indonesia. The cashew nut is a key part of the cashew apple, which has economic value and is widely used in the food industry and is high in protein. Young cashew leaves contain high levels of vitamins A and C.

It grows at an altitude of 1,000 m above sea level, with an average temperature of 27°C, and prefers full sun. It is suitable for cultivation in areas with 70-80% humidity, rainfall ranging from 1,000-3,500 mm/year, with 4-6 dry months. It prefers sandy, sandy loam, and light sandy soils with a pH between 4.5-6.5.

• The stem is woody, cylindrical, upright, rough, and widely branched. The bark is brown.

• The leaves are located at the tips of the branches. The leaf blades are stalked and ovate.

• The flowers are compound, gathered in flat, finely haired panicles with pointed crowns.

• The fruit consists of both false and true fruits, and is a hard, curved, green-brown stone.

• The seeds are oblong, curved, and brown.

• Propagation is done generatively using seeds and vegetatively by grafting, cuttings, grafting (top grafting).

• Fights free radicals, cures cancer and anemia, lowers cholesterol, prevents diabetes, improves the immune system, treats sore throats, maintains eye health and liver function.

• Daun: flavonoid, tanin, asam anakardat, senyawa fenol, glikosida. Kayu: asam ellagat, katekin. Biji: anacardic acid, cardanol, cardol, carotenoid, volatile, lutein, thiamin, stearic acid, oleic acid, linoleic acid, palmitic acid.