Botanical Name: Anacardium occidentale
Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of a sweet tasting cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. Cashews require a hot, humid climate to proliferate and are now cultivated in more than 30 countries.
Production: cashews are always sold shelled because the interior of the shells contains a caustic resin, known as cashew balm, which must be carefully removed before the nuts are fit for consumption. The process involves soaking in water, roasting, shelling, drying, cooling, peeling, and grading.
Qualities: cashew nuts, like most nuts, are high in protein and low in carbohydrates and packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals. They are rich in “heart-friendly” monounsaturated-fatty acids like oleic and palmitoleic acids, abundant in essential minerals like manganese, potassium, copper, iron, magnesium, zinc, and selenium, as well as a good source of B vitamins and folate.
Common use: cashews are a popular ingredients in sweet as well savory dishes worldwide. The sweet and creamy taste and nutritional density makes cashews an outstanding addition to a wide variety of foods and beverages including smoothies, energy bars, sprinkled on salads or breakfast cereal, in raw desserts and as a topping, or enjoyed as a snack by itself or as part of a trail mix!
Storage: due to their high content of oleic acid, cashews are more stable than most other nuts but in order to minimize oxidation we recommend storage in a tightly sealed container in the refrigerator (or frozen to extend shelf life to about 1 year).
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.