Cashews

Cashews represent a widespread edible nut that features a smooth texture with deep taste characteristics in assorted cooking formats. The cashew tree produces its seeds at the base of the Anacardium occidentale tree that originated in Brazil but today grows throughout India and Vietnam and Nigeria. Cashews remain attached to the cashew apple base which produces a sweet edible fruit but the majority of consumption follows the nut. The taste of natural raw cashews presents mild sweetness yet roasted cashews develop a deeper nutty flavor. Cashews serve as both healthy food and valuable nutritional source by delivering necessary dietary protein and healthy fats as well as essential minerals including magnesium and copper and vitamin K. These kidney-shaped nuts are eaten as snacks while being utilized in food preparation and transformed into diverse cashew products such as butter, milk and cheese imitations. Vegans and people with dairy allergies find cashew nuts useful because of their smooth texture in various dairy-free culinary applications. Cashews appear in traditional foods that serve both savory recipes and sweet desserts throughout different regions around the world.

Origen of cashews:

The cashew tree is native to the northeastern region of Brazil and has been used by the native populations for the nut and for another fruit, the cashew apple. Originally it was identified by Portuguese explorers in 16th century and was planted in other parts of the world including India, Mozambique and South East Asia where conditions are similar to Brazil. In addition, since the tree grew in sandy and low fertility soils it became useful for reforestation and for agriculture plantations. But with passage of time this crop is extended to Africa and Asia where today Vietnam, Nigeria and India are famous for cashew production. Today they can be seen and consumed in different parts of the world as a healthy snack or as an ingredient in many dishes, but the place of its birth – Brazil is evidence of its history.

 Varieties  of cashews:

Cashews are available in different classes and varieties largely based on size, color, and quality. Whole cashews are basically classified by their grade W180, W240 and W320, and the grade denotes the number of kernels per pounds. W180 also referred to as “King Size” refers to the largest and highest quality of cashews whereas the W320 is slightly smaller but more common due to its size-encompassing affordability. There are other categories of cashews which are broken cashews, which could be split or even pieces form of the nut which is mostly used in preparing food, especially in baking. Besides size gradation, cashews are sometimes categorized geographically as Indian, Vietnamese or African and may vary slightly in taste and texture which is a result of the climatic conditions. It is also liked salted, roasted and flavored to include honey roaster or spices cashew amongst others. These many varieties make cashews appealing for eating, for incorporation into dishes, or for other applications including cashew butter or milk manufacture.

Characteristics of cashews:

Cashews are kidney shaped nuts that are normally not larger than 1.5 inches and they have a very smooth ivory hue with a little glaze. These peanuts measure between 2 and 3 centimeters and are sticky, creamy to the taste with a hint of butter and nuts. The nuts are enclosed in this hard shell that is opened during processing as the raw cashew contains a hazardous resin. After roasting or processing, it is consumed since it has nutty feel of it and carries a little bit of sweetness in the flavor. Depending on the processing, the taste of cashews is different: roasted cashews taste denser, have an even stronger taste compared to raw cashews, which have a buttery finish. They have a very soft taste which means that they can be used when preparing both salad and stir-fry, sweet dishes and even desserts, and drinks. Cashews contain a high level of fats with most of these fats being the overall subcategory of healthy fats and unsaturated fats thus the richness in this fruit. Because of these properties, coupled with their nutritional value, cashews are widely used in snacking, cooking and even in preparing milk and cheesy products.

Health benefits of cashews:

There are many health benefits associated with the cashew nut since it contain a lot of nutrients. These fats are monounsaturated and polyunsaturated fats, which are beneficial in lowering the levels of lousy cholesterols apart from supporting heart health. The nuts also contain other nutrient elements, including vitamin E and selenium, which has an effective property to fight against the oxidative stress and inflammation. Cashews are particularly rich in magnesium, which benefits blood pressure, muscles and nerves, and bones as well. Further, the copper present in cashew helps in a proper immune system and synthesis of red blood cell. Some of them are protein-rich, that is useful for vegetarians and vegan since it helps build muscles. Cashews are beneficial to countenance constipation as well as allowing the individual a fiber dense meal that will leave him or her feeling full. Not to mention, being low on glycemic index, cashews are also suitable for people who care about their blood sugar levels.

Drinks of cashews:

Cashews are employed to make diverse excellent and healthy beverages better known as cashew nuts especially cashew milk. Cashew milk is yet another dairy product but which is gotten from blended cashews with water and sweeteners such as maple syrup or vanilla. It is smooth and has a slightly nutty taste, thus can be used in blends, in coffee or tea or in cereals for breakfast. Cashew milk is perfect as it is but also recommended to be taken as coffee latte because the material froths well to give a creamy look and texture. In some cultures, people are known to add fruit to cashew and make tasty nutritious protein-blended beverages such as bananas or berries. Cashew juices or blended with other fruits such as mango or coconut which are popular with a mixer of refreshment and energy boosters in the tropical belt. These drinks are perfect for those individuals who do not want to consume animal products, but would love to take their milk with some nutrition and creaminess.

Dessert of cashews:

In baked goods, cashews are used in many kinds of desserts as an ingredient that provides creamy and almost buttery texture and nutty taste. They are typically filled with more caramelized soaked cashews along with coconut milk, and other things such as dates and vanilla. Cashews are also incorporated in making, nut butters which are incorporation in cookies, brownies or bars for texture and taste. Cashew nuts in conventional sweets can be roasted and utilized top dressing for cakes, pudding or ice creams. They can also be included in tropical sweets such as coconut cashew fudge or fruits of pineapple cashew nut salad. Cashews might be coated with sugar or honey, and roasted for tasty snack or garnishing of pies and pastry dishes. Raw and roasted cashews act as supplements to many sweet dishes, and are indispensable for desert production in many countries.