Cashew Nuts

Cashew nuts (Anacardium occidentale)

Cashew nuts are also native to Brazil and they were introduced to India by the Portuguese. Today India is the greatest producer of cashew nuts. cashew nuts are the actual fruits of the Cashew tree, but the tree also produces a false fruit known as a cashew apple, which is very popular in the regions where the trees grow. Cashew nuts have high concentrations of essential amino acids, but the methionine concentration is limiting. To obtain maximum benefit from the proteins, cashew nuts should be combined with Brazil nuts or other foods to augment the supply of methionine. Moreover, cashews are a good source of zinc and other minerals and vitamins. Cashew nuts can be expensive and it is advisable to find a supplier of broken nuts, as these are less expensive. If the nuts are to be used in cooking, it makes little difference if they are broken or whole. Nuts are easily stored, and broken cashew nuts can be bought in bulk when the price is right, and kept in the freezer.

The beauty of cashew nuts is their versatility. The low-fibre content makes it possible to create the smoothest creams which are truly delicious and unique in taste. Moreover, cashews make a superb milk and the best sauces. If blended in water, the resultant milk will naturally thicken to a creamy sauce if brought to the boil, and other ingredients can then be added to create the sauce of choice. In this way white sauces, garlic sauces, sour creams or sweet creams can be created which will be a delight, and they will be economical too. A little nut cream can also be added to stews as a finishing touch to create a stroganoff type of taste.