Cashew nut 101- free tips and secrets

Did you know that the part of the cashew nut that you really consume is the seed?

• The cashew fruit used to take the form of a kidney or a boxing glove when it was first discovered. It begins as a drupe at the cashew apple’s apex and continues to develop from there. This drupe will be the first fruit to mature on the tree, followed by the pedicel, which will eventually turn into the cashew apple. The actual fruit contains a single seed, which, when referring to it in a culinary context, is almost always referred to as a nut.
• At first, it is encased in a double shell that may contain components such as urushiol and another substance that may irritate the skin. Therefore, before being put up for sale on the market, they are processed in one of three different ways: by roasting, boiling, or streaming. The shell is not removed until after this step. This procedure must be carried out since the oil has the potential to irritate the skin due to the presence of toxins in the shell.
• Between the years 1560 and 1565, Portuguese sailors were responsible for bringing the cashew tree to the Indian state of Goa. The disease finally made its way to Africa after initially sweeping across Southeast Asia.
• The majority of cashews consumed in Western nations are consumed as a snack item of the highest grade. They have a flavour that is opulent and buttery. The cuisines of South and Southeast Asia make extensive use of cashews, and in southern India, they are a signature component of a wide variety of chicken and vegetarian dishes. Cashews can also be found in several desserts.

Cashew nut nutrition values and health benefits

1. Cashew nuts are a good source of vitamin K, providing around 12% of the recommended daily intake. Consuming cashews can also provide you with the health benefits of the B vitamins thiamine and B6. Cashews are a very rich source of zinc and iron, in addition to being an excellent source of magnesium, phosphorus, copper, and manganese.
2. There is some evidence that cashews can assist in lowering LDL cholesterol in adults. According to the findings of certain studies, cashew consumption resulted in an average 24% reduction in LDL cholesterol in people with modestly elevated cholesterol levels when compared to a control diet. The amount of cashew ingested per day ranged from 28 to 64 grams.
3. Because of their low sugar content and high levels of fibre, lipids that are good for the heart and plant-based protein, cashews are an excellent choice for a healthy snack. They are also a wonderful source of copper, magnesium, and manganese, which are all elements that are needed for the production of energy, the function of the brain, immunity, and the health of the bones, amongst other things.
4. Cashews are an excellent option for a nutritious snack since they are loaded with carotenoids and polyphenols, two types of antioxidants that have the potential to help reduce inflammation and protect against illness. On the other hand, additional research focusing specifically on cashews is required.
5. The high calorie and fat content of nuts contribute to the high nutritional value of these foods. Because of this, those who want to lower the amount of weight they carry have often been given the recommendation to cut back on the number of nuts they take with each of their meals.
6. However, research is beginning to demonstrate that diets high in nuts are associated with better weight loss and overall lower body weight than diets low in nuts. This is the case when comparing diets high in nuts to diets low in nuts. Nuts are an excellent source of both protein and fibre, both of which have been shown to reduce feelings of hunger and enhance experiences of satiety, two factors that may contribute to weight loss.
7. It has been proven, time and time again, that diets that are high in nuts are beneficial to the health of the heart. Cashews have been associated with a number of potential health benefits, including the ability to lower levels of blood pressure, triglycerides, and cholesterol in the body. However, before reaching any definitive findings, additional research into the topic is necessary.
8. Cashews have a low amount of both sugar and fibre, which, when combined, may help to lower blood sugar levels and protect against the development of type 2 diabetes. Cashews are rich in monounsaturated fats, which are beneficial for heart health. On the other hand, additional research is necessary to demonstrate the significance of these benefits.
9. Cashews are a versatile item that may be incorporated into a variety of dietary plans. You can consume them on their own, incorporate them into the recipes of your favourite dishes, or make sweets and sauces based on cashews using them. These are just some of the many possible uses. If you have the option, choose unsalted varieties that are dry-roasted or “raw” rather than salted ones when you can.
10. You should stay away from cashews if you suffer from an allergy to tree nuts. However, just because you have an allergy to one type of tree nut does not guarantee that you will also have an allergy to another type of tree nut. However, some nut allergies, such as those to cashews and pistachios, are very closely related to one another.

100g of cashew nuts has 553 calories(2317kj), 18g protein, 44g fat, and 30g carbs including 3.3g fibre.

How to store cashew nuts and how to buy them

• Cashews, like other types of nuts such as almonds or pecans, contain a significant amount of oil, which means that they will eventually become rancid. Exposure to high temperatures, direct sunlight, and open air all hasten the process of getting rancid.
• In addition, the fact that these nuts are offered without their shells means that they have no natural defences against the aforementioned elements. Now that you are aware of all of this information, let’s speak about what you need to do to ensure that they last as long as possible.
• If you purchase cashews in a large quantity, for example in a brown paper bag, you should move them once you get home into a container that is airtight or a freezer bag. This will assist in reducing the amount of time spent in the open air.
• If you purchase them in a plastic bag, once you have opened the bag, you should move the items to one of the containers that were previously stated. If they are packaged in a jar or a can that can be sealed again after being opened, you will be able to keep the nuts inside of them even after they have been opened.
• Cashews that have already been packaged can often be stored at room temperature until they are opened. They can be kept in the jar or the plastic package without any concern for their safety. However, you should store them in a cool, dark place that is away from any sources of heat.
• After the box has been opened, the nuts will only maintain their quality for a brief length of time at room temperature. If you want to make that period of time last longer, refrigerating or freezing the food is the best option. The situation is pretty much the same with regard to the cashews that you have purchased in large quantities. When storing anything for a longer period of time, opt for the refrigerator or freezer rather than keeping it at ambient temperature.
• Keep in mind that cashews are hygroscopic when deciding how to store them in the refrigerator. In light of the fact that they have a propensity for soaking up moisture and acquiring pungent aromas from their surroundings, it is essential to ensure that they are hermetically sealed.
• When you freeze cashews, you need to make sure the nuts are securely insulated from the elements. Freezer bags and airtight containers are your best bets for accomplishing that goal. Choose resealable bags wherever possible since not only are they kind to the environment, but they also require the least amount of room in the freezer. Before you seal the package, you should make sure that as much air as possible has been removed from it.
• How to identify whether cashew nuts have gone rancid and what to do about it. Keep an eye out for any of these warning signs:
  1. First things first, examine any nuts that have been in the cupboard for a while for any signs of mould growth. This is especially important for nut butters. Throw away any and all nuts that are present.
  2. When cashews are at their peak of freshness, the nuts have a flavour that is typically described as creamy, as well as a nice scent. On the other hand, as time passes, the nuts will get darker in colour and more brittle in consistency.
  3. Another one of the tell-tale indicators of degradation is an appearance that is darker and more shrivelled than before. Once they have reached the point where they are totally dry, it is time to get rid of them.
  4. If the nuts don’t appear to be in too poor of shape, you can try one of them to determine whether or not they are still fit for consumption. Additionally, if the cashews have developed a bitter flavour, this indicates that the nuts have already rancidified and are therefore unfit for consumption.

Cooking techniques, secrets, and tips from the kitchen

1. In addition to being enjoyed as a snack, cashew nuts may also be used in a wide variety of savoury and sweet dishes in the role of an ingredient. The crunch and body that whole or chopped cashews bring to Asian meals like stir-fries, noodle dishes, and curries are all to the benefit of the dish. They are also a delicious addition to chicken and make a superb accompaniment.
2. Cashew is a well-known product that originates from Antipolo in the Philippines, and it is commonly consumed alongside suman, a classic cuisine. Pampanga is also the birthplace of the delectable dessert known as Turrones de Casoy. This dish consists of cashew marzipan encased in white wafers and is eaten as a sweet.
3. A delicious snack option is cashew nuts that have been toasted first. Cashews are a protein-packed snack that is easy to keep on hand and is quite convenient. You might try roasting them with rosemary, brown sugar, and salt, or you could season them with whichever salty, sweet, or spicy flavour you enjoy the most.
4. It is best to make butter out of cashew nuts by puréeing them. Both roasted and raw cashews can be used to make a flavourful nut butter that can be substituted for peanut butter in a variety of culinary applications. Cashew butter that has been produced by hand is another option. This type of cashew butter does not contain any added sugar and can be used in place of cream or cheese in dishes that do not contain dairy products.
5. Cashew milk can be made by combining cashew nuts with water in a blender. Cashew milk is widely regarded as being among the nutmilk alternatives that boast the creamiest consistency. Cashews, water, and a sweetener of your choosing are combined in this straightforward recipe for homemade cashew cream until it is silky smooth and creamy.
6. Prepare cashew chicken in a skillet made of cast iron. Chicken and roasted cashew nuts are the two primary components of the Chinese-American dish known as cashew chicken. This dish is topped with a sweet brown sauce that frequently includes hoisin sauce or oyster sauce, soy sauce, sesame oil, white pepper, and honey or sugar. In the United States, cashew chicken has become a very popular dish.
7. For a nutty flavour, cashew nuts are a great addition to stir-fries as well as fried rice. Cashews, once chopped, add a wonderful textural component to dishes like stir-fries and fried rice, which complements the dish well.
8. Cashew nuts are essential for making korma, so make sure to have some on hand. The backbone of the luscious, nutty sauce known as korma, which is used in both vegetarian and meat-based stews in India and Pakistan, as well as in other areas of the world, is ground cashews. This sauce is popular in countries such as the United States.
9. When cashew nuts are crushed, a dark yellow oil is created. This oil can be used in the kitchen or as a salad dressing. Cashew nuts often have a lower value than the shattered bits that are produced accidentally during processing. The highest possible grade of oil can only be obtained by the use of a single, cold pressing.
10. Brown rice, agave syrup, garlic, mushrooms, lemon, vanilla, bell pepper, and olive oil are some of the flavour combinations that are frequently used with cashew. Cashew nuts pair well with a wide variety of fruits and vegetables, including broccoli, mangoes, coconut, strawberries, blueberries, spinach, kale, and cinnamon, to name a few of the more notable combinations.

History of cashew nuts from the beginning until today

• Cashews are the seeds of a tropical evergreen shrub called Anacardium occidentale. This shrub is linked to mangos, pistachios, and poison ivy.
• In the year 1558, Europeans travelled to Brazil and discovered the cashew. At first, the shells’ irritating properties rendered them inedible. It was later determined that the irritating component of the fruit was really the skin of the fruit and not the seeds. The Tupi-Indians presented things in a unique manner to the Europeans. It was recommended to the Portuguese that they roast nuts in order to alleviate the irritation.
• The cashew seed appealed to the Europeans’ sense of taste. However, they used the pulp of the cashew apple to make wine. The native Capuchins taught the Indians how to eat cashews, which the Indians then adopted into their diet. The primates crack open the shells and throw the nuts into the pile.
• After learning how to crack the cashew nut’s seed around the year 1560, the Portuguese began trading cashews with Goa. The nut was able to adjust to its new surroundings and quickly made its way to India.
• Cashews rose to prominence once it was recognised by the Indians that the nut had medicinal properties. In the late 16th century, cashews travelled from South America to Southeast Asia and Africa. At present, a great number of countries and civilizations rely on cashew seeds as a source of nourishment and for trade.
• The modern history of cashews can be traced back to America in about the year 1905. Cashews began to acquire popularity in both the United States and Europe around the middle of the 1920s. By the year 1941, approximately 20,000 metric tonnes of cashews were being shipped out of India each year.
• As of the year 2019, the total amount of cashew nuts produced on a global scale (in the form of the kernel) was estimated to be 3,960,680 tonnes, with the Ivory Coast and India jointly accounting for a combined 39 percent of global production.
• There were a number of countries, including Burundi, Vietnam, and the Philippines, that generated a significant amount. According to the International Cashew Council, Vietnam will overtake China as the largest cashew processor in the world by the year 2020.
• Cashews, like almonds and peanuts, have a rich flavour that might be described as nutty. It may be difficult to tell the difference between cashew butter and other types of nut butter, such as peanut or almond butter, when they have been pureed.