gm cashew nuts
Rich in heart-healthy monounsaturated fats, copper, and magnesium; cashews provide approximately 5 grams of protein per ounce and contain polyphenols with antioxidant properties.
About
The cashew nut is the kidney-shaped seed of the cashew tree (Anacardium occidentale), a tropical evergreen native to northeastern Brazil and now cultivated extensively throughout India, Vietnam, and Africa. The nut develops outside the cashew apple fruit and is encased in a thick, toxic shell containing cardol and anacardic acid, requiring careful processing to extract the edible kernel. The cashew kernel is off-white to pale ivory in color, with a smooth, buttery texture and a slightly sweet, delicate flavor with subtle notes of vanilla and butter. Varieties differ primarily by size and origin, with larger kerneys typically prized in the specialty market.
The cashew is botanically classified as a drupe, distinct from true nuts, though culinarily and commercially it is treated as a tree nut.
Culinary Uses
Cashew nuts are used across global cuisines both as snacks and as ingredients in savory and sweet applications. In Indian cuisine, they are ground into paste for korma sauces, creamed in dairy-based curries, and candied for desserts; in Southeast Asian cooking, they appear in stir-fries and satay sauces. Cashew butter serves as a dairy-free alternative to peanut butter and almond butter in spreads, baking, and smoothies. Raw cashews are valued for their creamy texture when blended into plant-based creams, cheese substitutes, and desserts. Roasted and salted cashews are enjoyed as aperitifs and snacking nuts; they also complement both Asian and Mediterranean flavor profiles when paired with warm spices, citrus, and savory umami ingredients.