Cashew Nut
They’re not only highly nutritious but also remarkably versatile.
Their slightly sweet flavor, satisfying crunch, and buttery texture pairs well with a variety of flavors and culinary applications.
Cashews are usually grouped with other types of tree nuts, but they also have a lot in common with legumes and seeds.
Cashews are structurally similar to legumes like peanuts. Yet, due to the way they grow, they’re not considered part of the legume family.
Cashews are rich in nutrients and may offer several health benefits. Selecting the right varieties and cooking or preparing them properly can help maximize their potential effects on health.
Cashews are a kidney-shaped seed sourced from the cashew tree — a tropical tree native to Brazil but now cultivated in various warm climates across the world.
While “raw” cashews are widely sold, truly raw cashews are not safe to eat, as they contain a substance known as urushiol, found in poison ivy. Urushiol is toxic, and contact with it can trigger a skin reaction in some people.
Cashew kernels are cooked in processing to remove this toxic liquid, and this resulting product is sold as “raw”.
Although commonly referred to as tree nuts, and nutritionally comparable to them, cashews are really seeds. They’re rich in nutrients and beneficial plant compounds and make for an easy addition to many dishes.
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