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All about Cashews

All about Cashews

I saw on Facebook that someone posted “I eat all the cashews out of mixed nuts and leave the rest!” Apparently, he’s not the only one, because he had over 100 “likes.” What is it about that delicious nut? Have you ever wondered how we harvest cashews? I just happened to be reading a book and they went into detail about the cashews.

“The cashew nut comes from a pear-shaped fruit called the cashew apple. Curiously, the nut grows out-side of the apple and hangs down so that it can be easily harvested. A native of Brazil, where natives make the apples into preserves or liquer, the Cashew also grows in India. About 90 percent of our domestic supply of cashews comes from India.

Cashews are rich in protein as well as magnesium, phosphorus and potassium. They contain less fat that most other nuts.

Cashews contain a toxic oil called cardol between the inner and outer shell. This is released by cracking the nuts and roasting them at 350 degrees. They are then cracked and roasted once again. They are then marketed as “raw” cashews. (No wonder they are more expensive than other nuts!)

Always buy whole cashews rather than pieces as they are less likely to be stale.”**

It is recommended soaking “raw” cashews in salt water and then lightly toasting them to make them more digestible. Do not soak longer than 6 hours.

Crispy Cashew Recipe

  • 4 cups “raw” cashews
  • 1 TBSP sea salt
  • filtered water

Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly.

Soak cashews in salt and filtered water for 6 hours (no longer). Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (about 200 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp. Store in airtight container.

Great for snacks!

For other healthy snack ideas, see our post here.

 

 

 

**excerpt from Nourishing Traditions

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