In Ivory Coast, the cashew nut shells liquid (CNSL) from processing factories is a source of environmental pollution and concern for public health. The valorization of these balm is a promising solution to resolve this problem. Therefore, this study aims to evaluate their physicochemical and calorific characterizations. Shells were collected from two cashew processing factories. Physicochemical and calorific properties of balm extracted from shells by soxlhet were determined. The extraction yield of balm from cashew shells was between 31.98±0.11% and 35.95±0.10%. Hull sample, which had the lowest water content, had the highest extraction yield. Physical and chemical parameters of the extracted balm varied significantly (P < 0.05). Its water content, density, viscosity and refractive index oscillated from 1.63±0.03% to 1.93±0.02% respectively; from 0.95±0.00 to 0.98±0.01; from 426.00±6.56 to 465±5.00 mPa.s and from 1.46±0.01 to 1.51±0.05. pH and acid, peroxide, iodine and saponification indices varied from 2.43±0.06 to 2.62±0.04 respectively; from 1.67±0.16 to 2.12±0.14 mg KOH/g; 14.97±0.63 and 16.73±0.41 meq O2/kg; from 100.05±0.07 to 100.72±0.23 g/100g and from 169.08±2.24 to 181.95±6.72 mg KOH/g. Calorific parameters of CNSL also varied significantly (P < 0.05). Cetane index and calorific value were between 50.77±1.13 and 53.07±0.44 and between 40.25±0.26 and 40.75±0.09 Kj/Kg, respectively. These results highlight the potential for using the balm from the shells, from cashew nut processing factories, in various non-food industries.