tbs: broken cashew nuts
Good source of unsaturated fats (oleic and linoleic acids), magnesium, zinc, and copper. Also provide plant-based protein and are rich in antioxidants, particularly polyphenols.
About
Broken cashew nuts are fragments of cashew kernels (Anacardium occidentale), resulting from the natural breakage or deliberate fragmentation during processing and handling of whole cashews. Native to northeastern Brazil and now widely cultivated in tropical regions including India, Vietnam, and Africa, cashews are the kernels extracted from the drupe fruit of the cashew apple. These nut fragments retain the characteristic creamy texture and buttery, mild flavor of whole cashews, though pieces may vary in size from small chips to larger broken halves. The kernel itself is composed of approximately 50% fat, primarily unsaturated fatty acids, along with protein and carbohydrates.
Culinary Uses
Broken cashew nuts are extensively used in both sweet and savory applications across Indian, Southeast Asian, and Western cuisines. They serve as a foundational ingredient in Indian curries, biryanis, and vegetarian dishes where they provide richness and body to sauces. In confectionery and baking, broken cashews appear in granolas, energy bars, cookies, and snack mixes. They are also ground into cashew butter or cashew cream for use in desserts, sauces, and plant-based cooking. Due to their lower cost compared to whole cashews, broken pieces are particularly valued in industrial food production and home cooking where appearance is less critical than in nut-based presentations.