Cashew oil is pressed from cashew kernels (Anacardium occidentale), the same nut eaten whole and already recorded on this atlas, and is used in South Asian, Southeast Asian and West African cooking as well as in confectionery. It has a mild, slightly sweet, nutty flavor and a fatty acid profile dominated by oleic and linoleic acids, similar in composition to olive and peanut oil. Cashew oil is pressed less widely than other nut oils because whole cashew kernels command a higher price as a snack food, so oil production is typically a secondary use of broken or lower grade kernels left over from nut processing.
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1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
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