Description

Origin: Brazil / India / Vietnam

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, steaming, 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 phytochemicals. 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.

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).