cashewnoten

Cashewnoten, also known as cashew nuts, are the edible seeds of the cashew tree (Anacardium occidentale). Native to northeastern Brazil, they are now cultivated in tropical regions worldwide and constitute a major export commodity.

Botany and processing: The cashew tree bears a distinctive false fruit called the cashew apple; the true fruit is the cashew seed attached to the bottom of the apple. The shell contains oils and irritants that can cause skin and eye irritation, so proper processing is essential. Nuts are typically dried, steamed or roasted to loosen the shell, then peeled and sorted before they reach consumers.

Production and trade: Major producers and exporters include Vietnam, India, Nigeria, Ivory Coast, and Indonesia. Global trade concentrates on a few countries that process and ship large volumes of kernels, often after value-added steps such as roasting, salting, or turning them into products like cashew butter and cashew milk.

Nutrition and health: Cashewnoten are energy-dense and rich in fats (primarily monounsaturated and polyunsaturated), protein, and minerals such as copper, magnesium, and phosphorus. They are a common allergen and can be high in calories, so portions are typically moderate. Proper processing reduces the risk of irritation from shell residues.

Culinary uses: They are eaten as snacks or used in cooking and baking. Cashews are popular in dairy-free dishes, providing creaminess in sauces, cashew cream, cashew butter, and plant-based milks. In many cuisines, they also appear in curries and sweets.

Safety and labeling: Raw nuts are often sold without shells; products may be labeled raw, roasted, salted, or unsalted. Allergen labeling is required in many regions to inform consumers with tree-nut allergies.