Cashew nuts, also known as “kacang mete” or “kacang mede” in Indonesia, are one of the country’s premium commodities known for their high quality and distinctive taste. These nuts come from the seeds of the cashew apple (Anacardium occidentale), which thrive in various regions of Indonesia such as Java, Sulawesi, and Bali. Indonesia is recognized as one of the world’s leading producers of cashew nuts, exporting its products to numerous countries.

The processing of cashew nuts in Indonesia is generally meticulous to ensure the best quality. After the cashew seeds are harvested, they are dried, roasted, and then shelled to obtain ready-to-eat cashew nuts. This process involves modern technology as well as manual skills passed down through generations.

Indonesian cashew nuts are known for their savory taste and crunchy texture, as well as their high nutritional content. They are rich in protein, fiber, vitamin E, and minerals such as magnesium and phosphorus. Due to these nutritional benefits, cashew nuts are excellent for health, supporting heart health, strengthening bones, and aiding brain function.

In addition to being consumed as a snack, cashew nuts are often used in various culinary preparations, both local and international. In Indonesia, cashew nuts are frequently used as an ingredient in traditional dishes, cakes, and sweets. Meanwhile, in international markets, Indonesian cashew nuts are highly sought after for use in health food products, nut mixes, and as raw materials for the food industry.

Overall, Indonesian cashew nuts are not only an important source of income for local farmers and entrepreneurs but also a proud part of the culinary heritage. With their maintained quality and distinctive taste, Indonesian cashew nuts continue to be in demand and remain a top choice in the global market.