cashews

Cashews are the edible seeds of the cashew tree, Anacardium occidentale, a tropical evergreen native to northeast Brazil. The tree bears a small apple-like fruit, the cashew apple, with a curved, kidney-shaped kernel attached at its base. Today, most cashews are produced in Vietnam, India, Nigeria, Ivory Coast, Indonesia, and the Philippines.

Processing removes irritant oils from the shell; kernels are steamed or roasted and then cracked to separate the nut from the shell. Raw or lightly processed cashews sold for consumption are typically heat-treated to neutralize toxins.

Nutritionally, cashews are energy-dense and provide mostly fats with a high proportion of monounsaturated fats, along with protein, magnesium, phosphorus, copper, and small amounts of iron and vitamins B6 and K. They are used in snacks, cooking, and dairy alternatives such as cashew milk and vegan cheese.

Allergen and safety: Cashews can trigger severe allergic reactions in susceptible individuals and may cross-react with pistachio or other tree nuts. People with nut allergies should avoid them. In-shell and non-processed cashews can irritate skin due to shell resins.

Economy and environment: Cashew farming supports livelihoods in several tropical countries, but cultivation can involve deforestation and pesticide use in some regions. Storage: Keep in a cool, dry place; opened packages should be refrigerated to maintain freshness.