Cashew nuts, saltedMain article: Cashew nutshell liquid
The cashew nutshell liquid (CNSL), a by-product of processing cashew, is mostly composed of anacardic acids.[2] These acids have been used effectively against tooth abscesses due to their lethality to gram-positive bacteria. They are also active against a wide range of other gram-positive bacteria. Many parts of the plant are used by the Patamona of Guyana medicinally. The bark is scraped and soaked overnight or boiled as an antidiarrheal. Seeds are ground up into powders used for antivenom for snake bites. The nut oil is used topically as an antifungal and for healing cracked heels.
Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials.
Culinary
Cashew nuts, roasted and saltedThe cashew nut is a popular snack, and its rich flavor means that it is often eaten on its own, lightly salted or sugared. Cashew nuts are sold covered in chocolate, but due to their higher price compared to peanuts and almonds, cashews are not as common in candy except from higher quality manufacturers.
Cashew nuts also factor in Thai cuisine and Chinese cuisine, generally in whole form, and in Indian cuisine, often ground into sauces such as shahi korma, and also used as garnish in Indian sweets and desserts. The cashew nut can also be used in cheese alternatives for vegans, typically in homemade cheese recipes.
In Malaysia, the young leaves are often eaten raw as salad or with sambal belacan (shrimp paste mixed with chili and lime).
In Brazil, the cashew fruit juice is popular all across the country. Additionally, visitors to northeastern areas such as Fortaleza will often find cashew nut vendors selling the nuts for low cost, salted in a plastic bag upon purchase.
In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert called turrones de casuy which is cashew marzipan wrapped in white wafer.
Alcohol
In Goa, India, the cashew apple (the accessory fruit) is mashed and mixed with water and sugar and used to make fenny (feni, a popular liquor) by fermentation.
In the southern region of Mtwara, Tanzania, the cashew apple (bibo in Kiswahili) is dried and saved. Later it is reconstituted with water and fermented, then distilled to make a strong liquor often referred to by the generic name, Gongo.
In Mozambique it is very common among the cashew farmers to make a strong liquor from the cashew apple which is called "agua ardente" (burning water). Many times it gives a small additional income to widows and single mothers to sell this liquor per cup, per bottle or per jerry can.
Common names
cashew nuts, raw Nutritional value per 100 g (3.5 oz)
Energy 2,314 kJ (553 kcal)
Carbohydrates 30.19 g
Sugars 5.91 g
Dietary fiber 3.3 g
Fat 43.85 g
Protein 18.22 g
Thiamine (Vit. B1) .42 mg (32%)
Riboflavin (Vit. B2) .06 mg (4%)
Niacin (Vit. B3) 1.06 mg (7%)
Pantothenic acid (B5) .86 mg (17%)
Vitamin B6 .42 mg (32%)
Folate (Vit. B9) 25 µg (6%)
Vitamin C .5 mg (1%)
Calcium 37 mg (4%)
Iron 6.68 mg (53%)
Magnesium 292 mg (79%)
Phosphorus 593 mg (85%)
Potassium 660 mg (14%)
Zinc 5.78 mg (58%)
The cashew nutshell liquid (CNSL), a by-product of processing cashew, is mostly composed of anacardic acids.[2] These acids have been used effectively against tooth abscesses due to their lethality to gram-positive bacteria. They are also active against a wide range of other gram-positive bacteria. Many parts of the plant are used by the Patamona of Guyana medicinally. The bark is scraped and soaked overnight or boiled as an antidiarrheal. Seeds are ground up into powders used for antivenom for snake bites. The nut oil is used topically as an antifungal and for healing cracked heels.
Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials.
Culinary
Cashew nuts, roasted and saltedThe cashew nut is a popular snack, and its rich flavor means that it is often eaten on its own, lightly salted or sugared. Cashew nuts are sold covered in chocolate, but due to their higher price compared to peanuts and almonds, cashews are not as common in candy except from higher quality manufacturers.
Cashew nuts also factor in Thai cuisine and Chinese cuisine, generally in whole form, and in Indian cuisine, often ground into sauces such as shahi korma, and also used as garnish in Indian sweets and desserts. The cashew nut can also be used in cheese alternatives for vegans, typically in homemade cheese recipes.
In Malaysia, the young leaves are often eaten raw as salad or with sambal belacan (shrimp paste mixed with chili and lime).
In Brazil, the cashew fruit juice is popular all across the country. Additionally, visitors to northeastern areas such as Fortaleza will often find cashew nut vendors selling the nuts for low cost, salted in a plastic bag upon purchase.
In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert called turrones de casuy which is cashew marzipan wrapped in white wafer.
Alcohol
In Goa, India, the cashew apple (the accessory fruit) is mashed and mixed with water and sugar and used to make fenny (feni, a popular liquor) by fermentation.
In the southern region of Mtwara, Tanzania, the cashew apple (bibo in Kiswahili) is dried and saved. Later it is reconstituted with water and fermented, then distilled to make a strong liquor often referred to by the generic name, Gongo.
In Mozambique it is very common among the cashew farmers to make a strong liquor from the cashew apple which is called "agua ardente" (burning water). Many times it gives a small additional income to widows and single mothers to sell this liquor per cup, per bottle or per jerry can.
Common names
cashew nuts, raw Nutritional value per 100 g (3.5 oz)
Energy 2,314 kJ (553 kcal)
Carbohydrates 30.19 g
Sugars 5.91 g
Dietary fiber 3.3 g
Fat 43.85 g
Protein 18.22 g
Thiamine (Vit. B1) .42 mg (32%)
Riboflavin (Vit. B2) .06 mg (4%)
Niacin (Vit. B3) 1.06 mg (7%)
Pantothenic acid (B5) .86 mg (17%)
Vitamin B6 .42 mg (32%)
Folate (Vit. B9) 25 µg (6%)
Vitamin C .5 mg (1%)
Calcium 37 mg (4%)
Iron 6.68 mg (53%)
Magnesium 292 mg (79%)
Phosphorus 593 mg (85%)
Potassium 660 mg (14%)
Zinc 5.78 mg (58%)
