The cashew was originated in the lands of Brazil and brought to India by the Portuguese by 16 the century. The raw cashew is dried, roasted, and peeled to make the nut edible. Then they are graded, fumigated and packed under hygiene conditions for the market. India is the second-largest producer of cashew nuts in the world.

Each cashew nut is a balanced source of calcium, iron, phosphorus and many minerals. The nut has an abundance of unsaturated fatty acids which are efficient to lower the cholesterol levels in the blood. They are bountiful with vitamins like A, D and E. These vitamins help assimilate fats and increase the immunity level.

Magnesium is one amongst the major minerals present in cashews other than copper and is a pivotal catalyst over 300 enzyme reactions within our body. Significant roles involve metabolism rates, synthesis of fatty acids, and helps in muscle relaxation and neuromuscular transmission.  Copper with calcium and potassium balances bone mineral density and prevents osteoporosis.