The term “cashews” often refer to cashew nuts that come from the cashew tree which is a tropical evergreen tree. The tree produces the cashew apple and the cashew seed (nut).
Cashew nut is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called cashew. Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.
In 2017, Vietnam, India, and the Ivory Coast were the major producers. Cashew allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins.
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The products are roasted locally based on client requirements to maintain freshness and ensure the quality of the final product. The varieties of roasting currently available includes:
Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They are also a good source of copper, magnesium, and manganese which are important nutrients for energy production, brain health, immunity, and bone health.
Store in cool and dry conditions in an airtight container. Avoid exposure to strong odors as nuts can absorb odors of other materials if exposed for prolonged periods.
Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.
Cashews are commonly used in South Asian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries, or some sweets. It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets. Cashews are also used in Thai and Chinese cuisines, generally in whole form. In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. The province of Pampanga also has a sweet dessert called turrones de casuy, which is cashew marzipan wrapped in white wafers.
Some people are allergic to cashews, but they are a less frequent allergen than tree nuts or peanuts. Consuming cashews may cause allergic reactions ranging from mild discomfort to life-threatening anaphylaxis. These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. Reactions to cashew and tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling, or manufacturing, particularly in people of European descent.