Choose 5 or 30 lbs.
Raw Cashews: Cashews.
Cashews are curved, kidney shaped nuts with a creamy flavor. They are a rich nut (fat content around 50%) that can be enjoyed as a snack or ingredient. However, their unusually high amount of starch (12%) – means that they can also be ground for use as a thickener in soups, stews and simmered sauces.
Cashews are the seed of the cashew plant (Anacardium occidentale), a tropical evergreen tree originally from Brazil and now widely cultivated in India. Though this tree’s pear-shaped fruit (called the cashew apple) is edible, it is extremely perishable and is rarely found outside of cashew producing areas. Each fruit has one nut, which actually grows out of the bottom of the fruit, hanging beneath it in a dark shell.
Cashew trees are related to poison ivy, and cashew shells contain the same skin irritant (urushiol) that makes poison ivy itchy. For this reason these nuts are never sold in the shell.
Cashews are available either roasted & salted or “raw”. “Raw cashews” is the industry term for nuts that have not been roasted after they’ve been removed from the shell. However, all shelled cashews are heated during the shelling process in order to prevent them being contaminated with the plant’s irritant compounds.
Store raw cashews in an air-tight container in a cool, dry place.
12 months or longer.
RECIPES & TIPS
Eat cashews as a tasty snack or ingredient in trail mix, or use them as an ingredient. They can be used whole, chopped, ground or processed into cashew butter. Besides baked goods and sweets, cashews can be used in salads, stir fries, sauces, curries & more.
Pair cashews with ingredients like tropical fruit, peaches, nectarines, chicken, almonds, lamb, coconut, citrus fruit, coffee, and/or white chocolate.
Toasting Raw Cashews:
To awaken their full flavor, briefly toast cashews in single layer in a 350˚F oven until hot & aromatic. Nuts scorch easily, so be sure to check on them frequently and shake the pan periodically to redistribute them and promote even toasting.