Anacardiaceae in the context of "Burseraceae"

Urushiol /ʊˈruːʃi.ɒl/ is an oily mixture of organic compounds with allergenic and sensitizing properties found in plants of the family Anacardiaceae, especially Toxicodendron spp. (e.g., poison oak, Chinese lacquer tree, poison ivy, poison sumac), Comocladia spp. (maidenplums), Metopium spp. (poisonwood), and also in parts of the mango tree and the fruit of the cashew tree.

In most individuals, urushiol causes an allergic skin rash on contact, known as urushiol-induced contact dermatitis.

Toxicodendron is a genus of flowering plants in the sumac family, Anacardiaceae. It contains trees, shrubs and woody vines, including poison ivy, poison oak, and the lacquer tree. The best-known members of the genus in North America are eastern poison ivy (T. radicans) and western poison oak (T. diversilobum), both ubiquitous throughout much of their respective region.

All members of the genus produce the skin-irritating oil urushiol, which can cause a severe allergic reaction known as urushiol-induced contact dermatitis. The resins of certain species native to Japan, China and other Asian countries, such as lacquer tree (T. vernicifluum) and wax tree (T. succedaneum), are used to make lacquer, and, as a byproduct of lacquer manufacture, their berries are used to make japan wax.

Poison ivy is a type of allergenic plant in the genus Toxicodendron native to Asia and North America. Formerly considered a single species, Toxicodendron radicans, poison ivies are now generally treated as a complex of three separate species: T. radicans, T. rydbergii, and T. orientale. They are variable in appearance and habit, and despite its common name, it is not a true ivy (i.e., Hedera), but rather a member of the cashew and pistachio family (Anacardiaceae).

Though T. radicans is commonly eaten by many animals and the seeds are consumed by birds, poison ivy is most often thought of as an unwelcome weed. It is well known for causing urushiol-induced contact dermatitis, an itchy, irritating, and sometimes painful rash, in most people who touch them. The rash is caused by urushiol, a clear liquid compound in the plant's sap.

Cashew is the common name of a tropical evergreen tree Anacardium occidentale, in the family Anacardiaceae. It is native to South America and is the source of the cashew nut and the cashew apple, an accessory fruit. The tree can grow as tall as 14 meters (46 feet), but the dwarf cultivars, growing up to 6 m (20 ft), prove more profitable, with earlier maturity and greater yields. The cashew nut is edible and is eaten on its own as a snack, used in recipes, or processed into cashew cheese or cashew butter. The nut is often simply called a 'cashew'. The cashew apple is a light reddish to yellow fruit, whose pulp and juice can be processed into a sweet, astringent fruit drink or fermented and distilled into liquor.

In 2023, 3.9 million tons of cashew nuts were harvested globally, led by the Ivory Coast and India. In addition to the nut and fruit, the shell yields derivatives used in lubricants, waterproofing, and paints.

The pistachio (/pɪˈstɑːʃioʊ, -ˈstæʃ-/, UK also /pɪˈstætʃ(i)oʊ/; Pistacia vera) is a small to medium-sized tree of the cashew family. The tree produces seeds that are widely consumed as food.

In 2022, world production of pistachios was one million tonnes, with the United States, Iran, and Turkey combined accounting for 88% of the total.

Pistacia is a genus of flowering plants in the cashew family, Anacardiaceae. It contains 10 to 20 species that are native to Africa and Eurasia from the Canary Islands, all of Africa, and southern Europe, warm and semidesert areas across Asia, and North America from Guatemala to Mexico, as well as southern Texas.

Sumac or sumach (/ˈsuːmæk, ˈʃuː-/ S(H)OO-mak, UK also /ˈsjuː-/)—not to be confused with poison sumac—is any of the roughly 35 species of flowering plants in the genus Rhus (and related genera) of the cashew and mango tree family, Anacardiaceae. However, it is Rhus coriaria that is most commonly used for culinary purposes. Sumac is prized as a spice—especially in Iranian cuisine, and other Eastern cuisines—and used as a dye and holistic remedy. The plants grow in subtropical and temperate regions, on nearly every continent except Antarctica and South America.Native to Persia, it holds cultural significance as a symbolic item on the Haft-sin table during Nowruz, the Persian New Year.