Cashew kernels are obtained through processing (roasting / steaming, shelling and peeling) of raw cashewnuts. Cashew Kernels, for commercial purposes, are graded based on their colour, shape and size.

Cashews are commonly used in Indian cuisine and Pakistani cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., Kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets. Cashews are also used in Thai and Chinese cuisines, generally in the whole form. In the Philippines, cashew is a known product of Antipolo and is eaten with suman.