Key takeaways

• Cashew came to Sri Lanka with the Portuguese in the 16th century; Puttalam, Anuradhapura and Kurunegala lead cultivation today.
• Sri Lanka eats more cashews than it grows, so local and imported raw nuts are shelled and processed on the island.
• In grades like W240 and W320, 'W' means white wholes and the number is kernels per pound: smaller means bigger nuts.
• Udari Cashew Nuts are natural whole kernels for cooking; Udari Oven Roasted Cashews are dry-roasted, never fried, for snacking.
• A 28g handful gives about 157 kcal, 5g protein and around two-thirds of the daily value for copper.

Introduction

Ask anyone who has travelled through Sri Lanka’s dry zone what they remember, and many will mention the cashews. Roadside stalls piled high with pale, creamy kernels. A bowl of devilled cashews at a family gathering. The rich, gentle cashew curry, kaju maluwa, served at weddings and at the Sinhala and Tamil New Year table. For Sri Lankans, the cashew is not just a snack. It is part of hospitality, celebration and home cooking.

At Udari Nuts & Spices, we built our cashew range around that feeling. We offer two products: Udari Cashew Nuts, whole kernels for cooking, baking and snacking, and Udari Oven Roasted Cashews, kernels roasted in dry heat until golden and crunchy, never fried in oil. Both are packed for Sri Lankan kitchens and marketed by Raiden Marketing, part of the Raiden (Pvt) Ltd family of brands.

This guide is long because the cashew deserves it. We explain where the cashew comes from and how it reached Sri Lanka, where it grows on the island today, and how a hard, caustic shell becomes the smooth kernel you buy. We decode the grades printed on trade sacks, such as W240 and W320, and list the signs of a good-quality cashew. We look honestly at nutrition and health, explain why we oven roast instead of frying, and share the ways Sri Lankans cook with cashews. Finally, we show how to store cashews so that every pack stays fresh.

Whether you are a home cook, a hotel chef, a shop owner or simply a cashew lover, by the end you will know exactly what to look for, and why we are proud of every Udari pack.

What exactly is a cashew?

The cashew tree, Anacardium occidentale, is a tropical evergreen that belongs to the same plant family as the mango. It grows into a spreading tree, usually 5 to 12 metres tall, and is famous for being tough. It tolerates poor, sandy soil, long dry seasons and strong sun, which is exactly why it thrives in Sri Lanka’s dry zone.

What most people call the “cashew fruit” is actually two parts:

• The cashew apple. This is the swollen, juicy, red or yellow stalk. It is sweet, sour and slightly astringent. In Sri Lanka it is eaten fresh with salt and chilli, and it can be made into juice, jam and syrup.
• The true fruit: the cashew nut in its shell. This is the grey-green, kidney-shaped nut that hangs below the apple. The edible kernel sits inside it.

The shell is not a simple husk. Between its outer and inner layers is a honeycomb filled with a dark, oily liquid called cashew nut shell liquid (CNSL). CNSL contains compounds such as anacardic acid and cardol, which can burn and blister the skin. This is why cashews are never sold “raw in the shell” for eating, and why processing needs care, heat and skill. Industry uses the extracted CNSL in products such as resins, paints and brake linings, so very little of the nut is wasted.

Inside the shell is the kernel, wrapped in a thin, reddish-brown skin called the testa. Once the testa is removed, you have the familiar ivory cashew. A single tree can produce several kilograms of nuts in a good season, and every one of them passes through many hands before it reaches your kitchen.

A short history of the cashew in Sri Lanka

The cashew is not native to Sri Lanka. It comes from north-eastern Brazil, where indigenous people used both the apple and the nut long before Europeans arrived. In the 16th century, Portuguese sailors carried the tree across the oceans to Africa and Asia, including the coasts of India and Sri Lanka.

At first, the tree was valued less for its nut than for its toughness. Its deep roots and spreading canopy helped hold sandy, erosion-prone coastal soils. Over the following centuries the cashew spread quietly across the island’s dry zone. It grew as a boundary tree, in home gardens and on village lands, with no organised plantations.

Over time, people learnt to roast and shell the nuts, and the cashew moved into Sri Lankan cooking. Cashew curry became a celebration dish. Cashew snacks became part of welcoming guests. Along the main roads, families began selling cashews to travellers. The roadside stalls of “Kajugama”, which means “cashew village”, became a famous stop where vendors in traditional dress offered fresh, roasted and devilled cashews to every passing bus and car.

Organised cultivation came much later. In the 1970s the state-owned Sri Lanka Cashew Corporation was established to develop the crop. It set up plantations in the North Western, Northern and Eastern provinces, encouraged private growers and later supported research. Working with Wayamba University of Sri Lanka, researchers have since released improved, higher-yielding cashew varieties. In 2020 three new varieties, named WUCC-2, WUCC-7 and WUCC-16, were introduced to help farmers get more from each tree.

Before these new varieties, Sri Lankan growers relied on traditional types with local names such as Kondachchi, Mannar, Trinidad and Batticaloa. Many of them came from trees grown from seed rather than from grafts, so the quality of the nuts varied from tree to tree. Modern grafted plants give more uniform nuts, which helps processors produce consistent, high-grade kernels.

Where Sri Lankan cashews grow

Cashew loves heat, sunshine and a clear dry season for flowering and nut set. Sri Lanka’s dry and intermediate zones provide exactly that. Government statistics mapped by researchers show that cashew is grown in almost every district, but a few areas dominate.

Puttalam stands out. It leads both in cultivated area and, in most recent seasons, in the number of nuts produced. Its sandy soils, long dry season and coastal winds suit the cashew perfectly.

Most of the cashew crop is harvested during the dry months. The main season usually runs from about February to July, depending on the district and the year’s rainfall. Farmers collect the nuts after they fall, separate them from the apples and dry them in the sun before selling. According to a study cited by researchers, around 85% of farmers dry their nuts before sale, which protects quality during storage.

Sri Lanka's cashew industry today

Sri Lanka’s cashew sector is small by world standards but important at home. Côte d’Ivoire, India and Vietnam are the giants of world cashew production, each producing hundreds of thousands of tonnes a year. Sri Lanka’s crop is measured in thousands of tonnes.

Estimates of local production vary a lot from source to source:

• FAOSTAT data put Sri Lanka’s 2024 production at about 17,600 tonnes of cashew nuts in the shell.
• Industry commentators give lower figures, around 10,000 tonnes of raw cashew a year.
• Sri Lankan newspaper reports describe recent seasons as weak, with some years well below average because of unfavourable weather.

One point is clear: local demand is higher than local supply. Sri Lankans eat a great many cashews, in curries, snacks, sweets and hotel kitchens, and tourists buy them as a favourite treat. Annual demand has been estimated at around 25,000 tonnes. To fill the gap, Sri Lanka imports raw cashew nuts, mainly from Tanzania, Ghana and India, under government import licences. For 2025, the government approved imports of up to 15,000 tonnes. These imported nuts are shelled and processed locally, which supports thousands of jobs in processing centres around the island.

Researchers also point to opportunities and challenges. Average yields in Sri Lanka have been reported at about 8.3 kg of nuts per tree per season, compared with 10 to 15 kg in India and Vietnam. Ageing trees, wide spacing, drought, flooding, labour costs and limited storage all hold yields back. On the positive side, improved varieties, better farming practices, value-added products such as cashew milk and butter, and growing tourism give the industry room to grow.

For us at Udari, this matters in two ways. First, it means that sourcing good cashews takes care and relationships, especially in years when the local crop is small. Second, it reminds us that every Sri Lankan cashew is precious. We want the kernels in our packs to honour the farmers and processors who produced them.

From tree to pack: how cashews are processed

The journey from a grey-green nut on a tree to a clean, ivory kernel in a sealed pouch has many steps. Each one affects the colour, wholeness, taste and shelf life of the final cashew.

Harvesting and drying. Cashew nuts are ready when they fall naturally. Farmers collect them every few days, twist off the apples and spread the raw nuts in the sun. Drying reduces moisture so that the nuts do not go mouldy or start to germinate in storage. Well-dried raw nuts can be stored for months before processing.

Conditioning. Before shelling, the raw nuts are treated with heat. Many processors use steam in large drums. Others use traditional drum roasting or oil-bath methods. Heat makes the shell brittle and reduces the risk of the caustic shell liquid spoiling the kernel or harming workers.

Shelling. This is the most skilled step. Each nut must be cracked without breaking the kernel inside. Traditionally, Sri Lankan workers shelled nuts by hand with small cutters, wearing protection against the shell oil. Mechanical shellers are now used more widely, but skilled hands are still needed to separate whole kernels from pieces.

Drying and peeling. Shelled kernels still carry their brown testa. They are dried gently, often in warm-air dryers, so that the skin loosens and the kernel reaches a low, stable moisture level. The skin is then rubbed or peeled away. Careful peeling keeps kernels whole and white; rough peeling causes scratches and breakage.

Grading and packing. Finally, kernels are graded by size, colour and wholeness, checked for defects and packed. Good packing keeps out air, moisture and light, because cashews are rich in natural oils that can go stale if exposed.

For Udari Oven Roasted Cashews, there is one more step. The graded kernels are roasted in dry heat, cooled and packed while crisp. We explain why below.

Understanding cashew grades: what W240 and W320 mean

If you have ever seen a cashew trade sack, you will have seen codes such as W180, W240 or LWP. These codes come from international trade grading and tell buyers exactly what is inside.

The letter describes the type and colour of the kernel:

• W means white (or pale ivory) whole kernels.
• SW means scorched wholes: whole kernels with a slightly darker colour from heat during processing. They taste the same and are often used in cooking.
• DW means dessert wholes: wholes with more colour variation or minor marks, used in snacks and roasting.
• B, S and P refer to butts (kernels broken crosswise), splits (kernels split lengthwise into two halves) and pieces. Pieces are graded again by size, for example LWP (large white pieces) and SWP (small white pieces).

The number tells you the size. It is the approximate number of kernels in one pound (about 454 grams). A smaller number means bigger nuts.

For a curry like kaju maluwa, whole kernels give the best look, but splits work perfectly well. For snacking and roasting, larger wholes give the most satisfying crunch. For cashew paste in a korma or a biriyani gravy, pieces are the most economical choice.

Udari Cashew Nuts are whole kernels selected for size and colour.

What quality means in a cashew

Grades describe size, but quality is about more than size. When we select cashews for Udari, and when you judge any cashew, these are the signs that matter:

1. Colour. Good white wholes are evenly pale ivory to light cream. A few slightly golden kernels are normal, but grey, dark brown or patchy kernels suggest poor processing or old stock.
2. Wholeness. In a pack of wholes, most kernels should be complete, with few broken pieces at the bottom.
3. No black spots or insect damage. Small black marks, holes or powdery dust are signs of insect damage or mould.
4. Clean skin removal. Little or no brown testa should remain. Remaining skin can taste bitter.
5. Crisp texture. A good cashew snaps cleanly. Soft, chewy or rubbery kernels have absorbed moisture.
6. Fresh smell and taste. Cashews should smell sweet and nutty. A sharp, paint-like or “old oil” smell means the natural fats have gone rancid.
7. Low moisture. Trade standards keep kernel moisture low, typically around 5% or less, so that kernels stay crisp and do not grow mould.
8. Good packing. Airtight, light-protective packs keep oils fresh. A pack that has lost its seal will not keep its quality long.

We pack Udari cashews in sealed, food-safe pouches so that the colour, crunch and sweet flavour you see on the first day stay that way until you open the pack.

Meet Udari Cashew Nuts

Udari Cashew Nuts are whole, natural cashew kernels: not roasted, not salted and not flavoured. They are the cashew in its simplest form, which makes them the most versatile product in our range.

• For cooking: soak them for an hour and simmer them into a creamy kaju maluwa with coconut milk, turmeric and Udari Curry Powder.
• For rice dishes: fry a handful in ghee until golden and scatter them over biriyani, ghee rice or yellow rice.
• For sweets and baking: chop them into Sri Lankan love cake, kalu dodol, cashew toffee or biscuits.
• For sauces: blend soaked cashews into a smooth paste to thicken and enrich curries and kormas without cream.
• For snacking: enjoy them as they are, or roast them at home with your favourite spices.

Because natural cashews have a mild, buttery sweetness, they take on the flavour of whatever you cook them with. That is why they are such a favourite in Sri Lankan kitchens, from everyday cooking to wedding feasts.

Meet Udari Oven Roasted Cashews: why we never fry

Udari Oven Roasted Cashews are made from selected whole kernels roasted in dry, circulating heat until they turn an even golden colour. We do not fry them in oil. After roasting, the kernels are cooled and packed quickly to lock in their crunch.

Why oven roasting instead of frying? There are three reasons.

1. No added oil. Traditional fried cashews are cooked in hot oil and absorb some of it. Dry roasting adds no oil at all. Nutrition databases show that dry-roasted cashews have a similar calorie and fat content to raw cashews, while oil-roasted cashews carry a little extra fat from the frying oil.

2. A cleaner cashew flavour. Roasting triggers the browning reactions that create deep, toasty, nutty aromas. Without frying oil, you taste the cashew itself: sweet, creamy and golden, with no greasy finish and no stale-oil aftertaste.

3. Better keeping quality. Frying oil can go stale and shorten shelf life. Dry-roasted cashews, packed airtight, keep their crunch and fresh taste well.

We also roast with care. Food scientists recommend roasting nuts at moderate temperatures and avoiding very dark colours, because browning that goes too far creates bitter flavours and can increase compounds such as acrylamide. We aim for an even golden colour: fully roasted and crunchy, never scorched.

Udari Oven Roasted Cashews are ready to eat straight from the pack. They are perfect for:

• tea-time snacks with a cup of Hakgala Ceylon tea
• party bowls and hotel welcome trays
• lunch boxes and travel snacks
• quick devilled cashews: toss them in a hot pan with curry leaves, sliced onion, green chilli and a pinch of Udari Chilli Pieces
• salads, stir-fries and dessert toppings, where they add instant crunch

Choosing the right Udari cashew for every use

Both Udari cashew products are made from whole kernels, but they suit different jobs in the kitchen. This simple guide helps you pick the right pack.

A simple rule: if the cashew will be cooked, soaked or blended, choose Udari Cashew Nuts. If it will be eaten as it is or added for crunch, choose Udari Oven Roasted Cashews.

Sri Lankan cashews and the world market

Most of the world’s cashews are grown in West Africa, especially Côte d’Ivoire, and shelled in India and Vietnam, which are the largest processing centres. Huge volumes of kernels then travel to Europe, North America and the Middle East.

Sri Lanka plays a different role. Its crop is small, and most of it is eaten at home. Sri Lankan cooks and buyers are known for being demanding: they expect cashews that are pale, whole, sweet and crunchy, because cashews here are served to guests and at celebrations. That high local standard is what we follow at Udari. Instead of chasing the cheapest kernels, we choose cashews that look and taste right on a Sri Lankan table.

Cashew nutrition: what is in a handful?

Cashews are nutrient-dense. A typical serving is a small handful of about 28 grams, roughly 15 to 18 whole kernels. According to United States Department of Agriculture data for raw cashews, that handful provides approximately:

Two minerals stand out. Copper helps the body form red blood cells, maintain nerve cells and support the immune system, and cashews are one of the richest everyday food sources of it. Magnesium supports muscle and nerve function, energy production and bone health.

Cashews also contain natural plant compounds, including phytosterols and antioxidant polyphenols, especially in the thin skin and in lightly roasted kernels.

Cashews and health: what the evidence says

Nuts as a group have been studied extensively. Large population studies link regular nut eating with better heart health, and in the United States, food regulators allow a qualified health claim stating that eating 1.5 ounces (about 42 grams) of most nuts a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. The word “may” matters: the evidence is supportive but not conclusive.

For cashews specifically, controlled feeding studies have reported modest improvements in blood cholesterol when cashews replaced other snacks in the diet, and some trials have reported small improvements in blood pressure. It is fair to say that some of these studies were partly funded by the nut industry, so results should be read with care.

Our honest summary:

• Cashews can be part of a healthy, balanced diet.
• They work best as a replacement for less healthy snacks, such as biscuits, sweets or fried snacks, rather than as an extra on top.
• Portion size matters. Cashews are energy-dense, so a handful a day is a sensible amount for most adults.
• Choose unfried options, such as Udari Cashew Nuts or Udari Oven Roasted Cashews, and watch added salt.

Cashews are a food, not a medicine. If you have a health condition, follow your doctor’s or dietitian’s advice about diet.

Allergy and safety information

Cashews are tree nuts, and tree nut allergy can be serious. Reactions can range from itching and swelling to severe, life-threatening anaphylaxis. People with a known tree nut allergy must avoid cashews and foods containing them.

Please also keep in mind:

• Young children should not be given whole nuts because of the choking risk. Ground or finely chopped cashews, or smooth cashew paste, are safer once a child is ready for nut foods; ask your doctor if you have a family history of allergy.
• Kidney stones: cashews contain oxalate. People told to follow a low-oxalate diet should check with their doctor about nut intake.
• Never eat raw cashews in the shell. The shell liquid is caustic. All cashews sold for eating, including Udari, have been heat-treated and shelled.

The allergen statement on every Udari pack reads “Contains: cashew nuts (tree nuts)”.

Cashews in the Sri Lankan kitchen

Sri Lanka has some of the most creative cashew cooking in the world. Here are the dishes that make cashews a household essential.

Kaju maluwa (cashew curry). This is the star. Whole cashews are soaked until soft, then simmered with onion, garlic, green chilli, curry leaves, a piece of rampe (pandan) and turmeric in coconut milk, often with a little Udari Curry Powder or Roasted Curry Powder. Some cooks add green peas. The result is creamy, mild and fragrant, and it is served at weddings, almsgivings and New Year lunches. In season, cooks use fresh, tender green cashews straight from the tree, which give an extra-soft texture.

Devilled cashews. A favourite party snack. Roasted cashews are tossed with crisp-fried onions, curry leaves, green chilli and dried chilli flakes, with a little salt and sugar. With Udari Oven Roasted Cashews you can make them in minutes, with far less oil.

Biriyani and ghee rice. Golden cashews and raisins on top of a pot of biriyani are a sign of a special occasion. Udari Biriyani Masala and Udari Cashew Nuts make a perfect pair.

Love cake. The Sri Lankan Christmas cake, with semolina, honey, rose water and spices, relies on finely chopped cashews for its rich texture.

Sweets and short eats. Cashews appear in kalu dodol, milk toffee, cashew toffee and many New Year sweets, as well as in vegetable rolls and patties.

Cashew cream. Blended soaked cashews make a dairy-free cream for curries, soups and desserts.

How to store cashews so they stay fresh

Cashews are rich in natural oils. Like all oils, these react with air, light and warmth over time and can turn stale. Good storage makes a big difference.

• Keep the pack sealed until you need it. After opening, reseal tightly or move the cashews to an airtight glass or food-grade container.
• Keep them cool, dry and dark. A cupboard away from the stove and the sun is best.
• Refrigerate for longer keeping. In Sri Lanka’s warm, humid climate, opened cashews keep their flavour much longer in the fridge. For large quantities, freeze them in airtight bags.
• Keep roasted cashews crisp. If roasted cashews lose a little crunch, refresh them in a dry pan or a low oven for a few minutes, then cool before eating.
• Use the nose test. If cashews smell sharp, bitter or like old paint, they have gone rancid and should not be eaten.
• Always check the date. Use each pack by the best-before date printed on it.

Udari cashews for shops, hotels and caterers

Cashews are a year-round essential for hotels, restaurants, bakeries, caterers and gift-hamper makers. Raiden Marketing supplies Udari Cashew Nuts and Udari Oven Roasted Cashews to retailers and food-service customers, as well as to home cooks through the online shop.

When you buy for a business, ask us about:

• retail packs for supermarkets, tourist shops and corner shops
• larger catering packs for hotels, restaurants and bakeries
• gift hampers that combine Udari cashews with Udari spices and Hakgala Ceylon tea
• regular supply schedules, so that you never run short before the festive season

The festive seasons, especially the Sinhala and Tamil New Year in April and Christmas in December, bring the highest demand for cashews in Sri Lanka. Ordering early helps you secure stock at the quality you expect.

An example in practice

This is an illustrative example to show how the products can be used. It is not a real customer story.

Nadeesha runs a small guesthouse near the coast. Her guests love Sri Lankan breakfasts and evening snacks, and she wants to offer something that feels local and generous without spending hours frying.

She starts buying Udari Oven Roasted Cashews for the welcome tray in each room and for evening tea on the veranda. For special dinners, she cooks a pot of kaju maluwa with Udari Cashew Nuts, coconut milk and Udari Roasted Curry Powder, and serves it with red rice and a fish curry.

Because the roasted cashews come ready to eat and are never fried, she saves time and oil in the kitchen. Her guests often ask where to buy the cashews to take home, so she adds a small shelf of Udari packs at reception. Within a season, cashews have become part of her guesthouse’s Sri Lankan welcome.

Frequently asked questions

What is the difference between Udari Cashew Nuts and Udari Oven Roasted Cashews?

Udari Cashew Nuts are natural whole kernels, not roasted, salted or flavoured. They are best for cooking, baking and making cashew paste. Udari Oven Roasted Cashews are whole kernels roasted in dry heat until golden and crunchy. They are ready to eat as a snack.

Are Udari Oven Roasted Cashews fried?

No. We roast them in dry, circulating heat with no frying oil. That gives a clean, nutty flavour and a crisp bite without the greasiness of fried cashews.

Are "raw" cashews really raw?

Not completely. All cashews sold for eating have been heated during processing to make the shell safe to remove. “Raw” or “natural” cashews simply means the kernels have not been roasted or flavoured after shelling.

What do W240 and W320 mean?

They are trade grades. “W” means white whole kernels, and the number is the approximate count of kernels per pound (454 grams). W240 kernels are larger than W320 kernels; W180 is the largest common grade.

How many cashews should I eat a day?

A small handful, about 28 grams or 15 to 18 kernels, is a sensible daily portion for most adults. Cashews are nutritious but energy-dense, so enjoy them in place of less healthy snacks.

How should I store cashews in Sri Lanka's humid climate?

Keep the pack sealed, then store opened cashews in an airtight container in the fridge. For large quantities, freeze them. Keep them away from heat, sunlight and moisture.

Can I use Udari Oven Roasted Cashews in cooking?

Yes. They are excellent in stir-fries, salads, fried rice and devilled cashews, and as a topping for biriyani and desserts. For a soft, creamy curry such as kaju maluwa, use Udari Cashew Nuts instead.

Why do cashews sometimes taste bitter?

Bitterness usually comes from leftover brown skin (testa), over-roasting or rancid oils in old stock. Fresh, well-peeled and evenly roasted kernels taste sweet and buttery.

Are cashews suitable for vegetarians and vegans?

Yes. Cashews are a plant food. Udari Cashew Nuts contain only cashew kernels.

Do Udari cashews contain any preservatives?

Udari Cashew Nuts are simply cashew kernels, protected by airtight packing rather than additives.

Can I roast Udari Cashew Nuts at home?

Yes. Spread them in a single layer on a tray and roast at about 150 to 160°C for 10 to 15 minutes, stirring once, until evenly golden. Watch closely at the end, because cashews darken quickly. Cool completely before storing.

Where can I buy Udari cashews?

Buy online in the Udari Nuts & Spices shop, or contact Raiden Marketing on +94 70 724 9800 or [email protected] for retail, wholesale and hotel supply.

Conclusion

The cashew has travelled a long way to reach Sri Lanka: from the forests of Brazil, aboard Portuguese ships, into village gardens, dry-zone plantations and finally into our curries, sweets and celebrations. Turning a caustic shell into a smooth, sweet kernel takes skill at every stage, from the farmer drying nuts in the sun to the processor peeling and grading each kernel by hand.

At Udari, we respect that journey. We select whole, creamy kernels for Udari Cashew Nuts, and we oven roast, never fry, to make Udari Oven Roasted Cashews. Then we seal every pack to protect the colour, crunch and flavour that make Sri Lankan cashews so loved.

Bring home Udari Cashew Nuts and Udari Oven Roasted Cashews today, or contact Raiden Marketing for retail, hotel and bulk supply. For the perfect curry partner, see Udari Article 2 on our Sri Lankan spices.

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Related reading

• උදාරි කජු සහ උදාරි අවන් රෝස්ට් කජු: ශ්‍රී ලාංකීය කජු සහ ඒවායේ ගුණාත්මකභාවය පිළිබඳ සම්පූර්ණ මාර්ගෝපදේශය
• The Udari Guide to Sri Lankan Spices: Every Curry Powder, Masala and Pure Spice, Its Ingredients and How to Use It

Sources

• Udari Nuts & Spices product information, Udari Cashew Nuts and Udari Oven Roasted Cashews (Raiden Marketing)
• "The Cashew Crucible: Progress, Problems and Prospects of the Sri Lankan Cashew Journey", International Journal of Research and Innovation in Social Science: https://rsisinternational.org/journals/ijriss/articles/the-cashew-crucible-progress-problems-and-prospects-of-the-sri-lankan-cashew-journey/
• "Import licensing delay affects cashew industry", The Sunday Times (Sri Lanka), February 2026: https://www.sundaytimes.lk/260208/business-times/import-licensing-delay-affects-cashew-industry-630576.html
• "Cashew cultivation challenges amidst weather changes", The Morning: https://www.themorning.lk/articles/etqM80954vjGdWt3xnFP
• "The history of cashew in Sri Lanka", Kajuwa: https://kajuwa.com/blog/history-of-cashew-in-sri-lanka
• FAOSTAT, crops and livestock products (cashew nuts, in shell): https://www.fao.org/faostat/en/#data/QCL
• USDA FoodData Central, nuts, cashew nuts, raw: https://fdc.nal.usda.gov/
• Mah E. et al., "Cashew consumption reduces total and LDL cholesterol: a randomized, crossover, controlled-feeding trial", American Journal of Clinical Nutrition, 2017: https://pubmed.ncbi.nlm.nih.gov/?term=Cashew+consumption+reduces+total+and+LDL+cholesterol
• US Food and Drug Administration, qualified health claims for nuts and heart disease: https://www.fda.gov/food/food-labeling-nutrition/qualified-health-claims-letters-enforcement-discretion
• Medical News Today, cashew nutrition and health: https://www.medicalnewstoday.com/articles/309369