Nuts

Oil

Cashew oil is the edible fat expressed from shelled cashew kernels—not the industrial cashew-shell liquid used in resins and friction materials. Cold-pressed oil carries a soft milky-nut aroma; refined oil is nearly neutral and better for warmer cooking. The fat is rich in monounsaturated lipids and stays liquid or softly solid depending on temperature. Yield is modest relative to kernel cost, so true edible cashew oil remains a specialty bottle rather than a bulk frying staple. Drizzle over salads, brush on pastry, or enrich dairy-free sauces where a gentle cashew note is welcome. Avoid aggressive deep frying—delicate nut oils polymerise and turn bitter when pushed hard. Good oil smells clean and faintly sweet; varnish, paint, or fishy notes mean the bottle is dead. Buy small dark glass, recap promptly, and keep cool. Do not confuse food-grade kernel oil with cashew-shell liquid, which is never kitchen-safe.