Cashews

White, creamy, kidney-shaped cashews are predominant in India and Brazil. India can thank Portuguese sailors for bringing them on ships around 1560 from where they spread to Southeast Asia and Africa. The Indians perfected toasting, and the Portuguese would regularly ship them back to Portugal. The covering contains toxic oils, which are used in manufacturing and medicine, but the nut itself is one of the most popular in the world today – healthy and creamy – and when soaked and processed, they are the base for many raw food cakes. The evergreen cashew tree in India can grow to a height of 12 m; the nut matures in an apple-looking type of fruit. When the nuts are mature, they separate from the fruit and fall to the ground where they are collected, dried, and separated from the 2‒3 mm thick shell, leaving a nut with a reddish covering that is removed by heating.

Cashews are rich in unsaturated fats, vitamins A and B, magnesium, phosphorous, selenium, protein, and dietary fiber, which help development of red blood cells, bone growth, and the immune system, as well as improve digestion and metabolism. They also help against infections and viruses, reduce stress and anxiety, boost energy, and are essential for the production of blood. Compared to almonds, peanuts, and walnuts, cashews contain little fat.

Purchasing

They should be dry with a fresh aroma.

Store

In a closed, airtight container in a dark place 2‒4 weeks, in the fridge up to 6 months, and the freezer up to 1 year.