Cashew nuts also appear in Thai cuisine and Chinese cuisine, generally in whole form, and in Indian cuisine, often ground into sauces such as shahi korma, and also used as garnish in Indian sweets and desserts.
The cashew nut can also be harvested in its tender form, when the shell has not hardened and is green in color. The shell is soft at this stage, and can be cut into two with a knife. The kernel is extracted (it is still corrosive at this stage, so gloves may be required) and soaked in turmeric water to get rid of the corrosive material before use. This is mostly found in Kerala cuisine, typically in the avial, a dish that contains several vegetables, grated coconut, turmeric and green chilies.
In Malaysia, the young leaves are often eaten raw as salad or with sambal belacan (shrimp paste mixed with chili and lime).
In Brazil, the cashew fruit juice is popular all across the country. Additionally, visitors to northeastern areas such as Fortaleza will often find cashew nut vendors selling the nuts for low cost, salted in a plastic bag upon purchase.
In Panama, the cashew fruit is cooked with water and sugar for a prolonged period of time to make a sweet, brown, paste-like dessert called "dulce de marañon". Marañon is one of the Spanish names for cashew.
In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert called turrones de casuy which is cashew marzipan wrapped in white wafer.
