🇺🇸
/əˈkeɪ.dʒəz/
🇺🇸
/əˈkeɪ.dʒəz/
🇬🇧
/əˈkeɪ.dʒoʊz/
🇬🇧
/əˈkeɪ.dʒoʊz/
Plural
acajous
Acajous is a formal or literary term for cashew nuts — the edible seeds of the cashew tree, often used in botanical, culinary, or historical contexts. Think of it as the 'posh cousin' of 'cashew': you’ll spot it in old cookbooks, European menus, or forestry reports, but rarely in everyday snack talk.
The recipe calls for lightly toasted acajous to add crunch to the salad.
Botanists studying tropical species documented the acajous of the Guianas in the 18th century.
This artisanal chocolate bar features caramelized acajous and sea salt.
Acajous are rich in healthy fats, magnesium, and copper.
She mistook the acajous for almonds until she tasted their distinct buttery-sweet flavor.
akahú
Comes from the Taíno language (indigenous Caribbean), meaning 'cashew tree' or 'nut-bearing tree'. It is a lexical root, not a morphological affix, and represents the original indigenous name for the plant. Examples include 'acajou' (French/English botanical usage), 'cajou' (Portuguese and French), and 'cashew' (via Portuguese 'caju' → English). Core meaning: the tree (Anacardium occidentale) and its edible kidney-shaped seed/nut.