 |
Cashews
are used in many ways, from salads to stir-fries. They’re especially
delicious when crumbled on top of a favorite dessert.
|
Cashews, with their unique, light taste, are harvested from a tree of the same name. Native to
Brazil, and with the greatest production in
India and
Africa, they’re related to poison sumac,
mangoes, and
pistachios. These nuts are used in a variety of ethnic dishes and as a topping for
salads and desserts. When compared to other nuts, they are lower in fat and
carbohydrates.
Cashews are always shelled and roasted. The raw nut is encased in a
hard shell and attached to an “apple,” which is a delicacy in itself.
The shell’s interior is coated with a toxic resin – known as “cashew
balm” or cardol - that is used in insecticides and industrial products.
The nuts are harmless with fully developed flavor after heating.
Varieties
As the #1 nut crop (surpassing almonds in 2003), cashews are
produced in more than 30 countries. They are are graded by color (based
on the level of roasting or drying) that will range from white to ivory
to a dark brown. The largest cashews are from Brazil. India (and more recently, China and Vietnam) produce smaller nuts that are almost as sweet.
Buying Tips
Avoid purchasing nuts in plastic bags. They won’t be as fresh as
those in cans and jars. Choose dry roasted nuts for the lowest fat
content.
Storage Tips
Refrigerate to prevent rancidity. Nuts will be good for about six months when kept cold and up to a year if frozen.
Usage Tips
• Flavor will intensify with a brief oven roasting.
• Cashews become soft when cooked. Add to heated foods just before serving or in the last few minutes of a stir-fry.
• Processing cashews with olive oil (or margarine) in a blender will turn them to “butter” and can be used as a spread.
Nutrition Notes
Cashews are made up of nearly 50% fats, of which 75% is monounsaturated, or the “good” fat. Much of that is oleic acid, which is also found in olive oil. Additionally, they have no cholesterol and are an excellent source of magnesium and copper.
Substitution Tips
• Peanuts for toppings, stir-fries, and making butter.
• Almonds and pecans for baking and toppings.
Try one of our favorite cashew recipes:
Cashew Chicken
Cashew Ginger Sauce
Apricot Bars
