Sri Lanka's cashew nuts are renowned for their creamy and rich flavor. Typically, cashews are harvested once a year, with the fruit itself being succulent and delightful. However, the process of extracting the milky nut is rather challenging, as the double shell of the nut contains allergenic properties that can cause symptoms upon consumption.

The story of the cashew nut can be traced back centuries. History indicates that this fruit was originally discovered in Brazil, and its seeds were brought to Africa and South Asia by the Portuguese. Interestingly, local capuchin monkeys played a part in teaching humans how to consume cashew nuts.

In the present day, cashews are primarily processed in India and Africa. They thrive in tropical climates, which is why they are also cultivated in countries such as Vietnam, Ivory Coast, Guinea-Bissau, Tanzania, Brazil, Australia, and Sri Lanka. However, the cashew market in Sri Lanka is not as commercially viable as in other countries. This is due to the country's limited land area, high cultivation costs, and significant production expenses. As a result, only a few Sri Lankan companies market their cashews globally.