Cashew nut kernels are eaten as nuts and used extensively in the confectionery and baking trade. The cashew shell liquid is a valuable by-product, containing 90% anacardic acid and 10% cardol, and is used in the varnish and plastic industries. The cashew apples are too astringent for eating without being processed, but when processed may be used for jams, chutney, pickles, and wine.