Preparation, uses, and tips
Cashew nuts can be eaten as snacks or used in combination with other foods such as salads
and desserts. They are commonly added to Indian cooking, such as curries and rice dishes. When
adding cashews to hot food, they should be added just before serving since they soften quickly
when cooked.
Buying and storing tips
Cashews spoil quickly at room temperature and should be refrigerated. If refrigerated in a
tightly sealed container, they will keep for six months or up to a year if frozen.
Varieties
The most common variety of cashews is grown in India. Cashews are the edible seeds of a
tropical and subtropical evergreen tree of the species Anarcardium occidentale. The
species is related to the poison sumac and is native to Central and South America. It was
brought to India and East Africa during the 1400s by Portuguese missionaries. The author could
find no reference to other varieties. So, it seems that although it is grown in various parts
of the world, the cashew is essentially a singular variety.
Nutrition Highlights
Cashews (dry, roasted), 1 Tbsp
Calories: 49
Protein: 1.3g
Carbohydrate: 2.8g
Total fat: 3.9g
Fiber: 0.26g