Cashew, or in another way, anacadium western (Latin Anacardium occidentale) - a tree with edible fruit-nuts, belonging to the family sumacovye. The native land of cashews is Brazil. Nuts were familiar to the Indians living on the territory of modern Brazil, so this tree has been cultivated since ancient times.
Indians used cashews for food, as well as for ritual and medical purposes. In the course were not only fruits - many valuable substances are also found in the leaves, bark and wood of trees. It was from Brazil that the nut was brought to Europe, Africa and North America.
Composition and useful properties
Cashew nuts are a very nutritious and healthy product. Cashews are rich in proteins and carbohydrates, fatty acids and oils, vitamins A, B1 and B2. The composition contains a large amount of iron, zinc and phosphorus, as well as calcium and potassium.
Regular use of these nuts strengthens the immune system, improves metabolism, strengthens the cardiovascular system, lowers cholesterol and blood sugar. There is a misconception about the increased caloric content of cashews (633 kcal per 100 grams), but in fact they contain fat less than almonds, peanuts or walnuts, and are a more dietary product. They have a tonic, antimicrobial, antiseptic and immunomodulatory effect, strengthen the body, help with inflammation of the mucous membranes and with toothache.
Use in Cooking
They are consumed in cashews exclusively in a thermally processed form, and the treatment is very thorough. The fact is that between the shell and the core of the nut itself is a dangerous substance - cardol. When exposed to the skin, it causes severe burns and inflammation, which is why cashews are never sold together with the shell, but only in a purified form. Even a minimal amount of cardol oil can cause serious poisoning, so the fruits are thermally treated until the vapors of the substance evaporate completely. Nevertheless, this poisonous oil is successfully used for technical and medical purposes.
Cashew nuts have found wide application in the cooking of many countries of the world. They are consumed in pure form - of course roasted, added to salads, vegetable and meat dishes, pilaf, curry, sauces, a variety of confectionery. They are most popular in eastern and Indian cuisines. In Thailand, they even make juice - this product can only be purchased at a cashew cashew store in Phuket.
That's very useful. :) Thankyou!
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