Cashews are ovoid-shaped seeds derived from the cashew tree, scientifically known as Anacardium occidentale, a tropical evergreen tree native to northeastern Brazil. They are categorized as drupes, a type of fruit with a single seed enclosed within a hard outer shell called the cashew apple. Cashew seeds are botanically not nuts but are commonly referred to as such due to their culinary usage.
The outer shell of cashews is toxic and contains an irritating resin, making it inedible. Hence, they undergo a steaming or roasting process to remove the shell and resin before being sold commercially. Once extracted, cashews are pale or creamy white in color, possessing a rich, buttery taste and a slight sweetness with a delicate crunch.
Cashews are widely consumed worldwide due to their nutritional benefits and versatility in cooking. They are abundant in healthy fats like monounsaturated and polyunsaturated fats, making them an excellent source of energy. These fats are beneficial for heart health as they can lower harmful cholesterol levels. Cashews are also packed with essential minerals, such as copper, magnesium, and phosphorus, which contribute to bone health, energy production, and maintaining a strong immune system.
Due to their mild flavor and creamy texture, cashews make a popular ingredient in both sweet and savory dishes. They can be used in a variety of forms, including raw, roasted, salted, or ground into a paste known as cashew butter. Cashews are commonly enjoyed as a snack, incorporated into trail mixes, stir-fries, curries, salads, desserts, and even used to make dairy-free alternatives like cashew milk or cheese.
