The cashew is the seed of a tropical evergreen plant related to the mango, pistachio, and poison ivy. Originating in Brazil, the cashew plant made its way to India in the sixteenth century via Portuguese sailors.

Unlike most fruits where the seed is found inside the flesh, the cashew seed hangs from the bottom of the cashew apple. Cashew apples begin to ferment as soon as they are picked and will barely last 24 hours. Cashew apples are highly prized in their growing locale, where they are sometimes found canned, in jams, or used to make liqueurs.

Health Benefits
Cashew nuts, a richly sweet product of the cashew tree, have gained popularity in North America and Europe not only for their succulent flavor but for health benefits, too. Whether roasted, salted, sugared or covered in chocolate, the cashew nut, often used as a flavorful complement to appetizers, main dishes and deserts, packs a mix of nutrients and minerals not found in many common foods.
Cashew nuts has a high content of monounsaturated fats, copper and magnesium, has no cholesterol, helps maintain healthy gums and teeth, contains healthy monounsaturated fat that promotes good cardiovascular health, rich in antioxidants.

Cashew Cooking Tips
Make cashew butter by processing cashews in the food processor until the mixture reaches the consistency of peanut butter. Use as you would peanut butter on bread, crackers, or as a soup thickener.

Cashews shine in curries, vegetables, salad, pasta, rice, stir-fries, stew, and desserts.

Unless intended as a thickener, do not add cashews to hot dishes until near the end of the cooking process as they will quickly become soft and begin to disintegrate. Cashews will become soft in baked goods and do not retain their crunch like other nuts.

Storage
Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. At room temperature, they will not last long, but if you refrigerate them, they can last up to 6 months. Cashews may also be frozen up to 1 year.

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