Cashewpähkinät

Cashewpähkinät, commonly known as cashew nuts, are tropical nuts originating from the cashew tree (*Anacardium occidentale*), which is native to northeastern Brazil. They are technically seeds rather than true nuts, as they grow from the cashew apple, a fleshy structure attached to the nut-bearing fruit. Cashew nuts are widely cultivated in tropical and subtropical regions, including parts of Africa, Asia, and South America, with major producers being Vietnam, Ivory Coast, India, and Brazil.

The nuts have a distinct, slightly sweet flavor with a creamy texture, making them a popular ingredient in both sweet and savory dishes. They are rich in essential nutrients, including healthy fats, protein, magnesium, phosphorus, and copper. Cashew nuts are also a good source of antioxidants and have been linked to various health benefits, such as supporting heart health and aiding in weight management.

Cashewpähkinät are versatile in culinary applications. They can be eaten raw, roasted, or salted and are often used in snacks, desserts, and savory dishes like stir-fries, curries, and salads. In Finland, they are sometimes referred to as "cashewpähkinät" due to the Finnish word for nut being "pähkinä." The nuts are also used in the production of cashew cheese, a vegan alternative to dairy cheese made from blended cashews.

Beyond food, cashew nuts have industrial applications, particularly in the production of cashew nut shell liquid (CNSL), a byproduct used in resins, paints, and varnishes. However, the extraction process requires caution due to the presence of urushiol, a toxic compound found in the shell that can cause skin irritation.

Cashewpähkinät are generally safe for consumption but may pose allerg risks for some individuals. Those with nut allergies should exercise caution, as cross-contamination can occur during processing. Proper storage in a cool, dry place helps maintain their freshness and nutritional value.