MUNDHIRI | CASHEW | முந்திரி

Characteristics

• Cashew Apple: The cashew apple is a fleshy, pear-shaped structure that is yellow, orange, or red in color. It is juicy and slightly sweet but is not commonly exported due to its perishable nature.
• Cashew Nut: The cashew nut is actually a seed that grows at the bottom of the cashew apple. It is encased in a hard shell that contains a toxic substance called urushiol.

Culinary Uses

Cashews are versatile in culinary applications:

• Snacks: Eaten raw, roasted, salted, or flavored.
• Cooking and Baking: Used in stir-fries, curries, salads, desserts, and granola.
• Dairy Alternatives: Processed into cashew milk and cashew-based cheese.
• Nut Butters: Ground into cashew butter, a popular spread.
• Flour: Used as a gluten-free flour alternative in baking.

Nutritional Profile

Cashews are nutrient-dense and offer several health benefits:

• Macronutrients: High in healthy fats (primarily monounsaturated and polyunsaturated fats), moderate protein, and low in carbohydrates.
• Vitamins and Minerals: Rich in copper, magnesium, manganese, phosphorus, vitamin K, and zinc.
• Antioxidants: Contain antioxidants such as polyphenols and carotenoids.
• Fiber: Provide a good amount of dietary fiber, aiding in digestion and promoting satiety.

Health Benefits

• Heart Health: The healthy fats in cashews support cardiovascular health by lowering bad cholesterol levels.
• Bone Health: Rich in magnesium and copper, which are vital for bone health.
• Weight Management: High in protein and fiber, cashews help in maintaining a feeling of fullness and can aid in weight management.
• Blood Health: Iron and copper in cashews contribute to healthy red blood cell production and prevent anemia.
• Skin and Hair Health: Nutrients like zinc, antioxidants, and healthy fats promote healthy skin and hair.

Processing

The processing of cashews is intricate due to the presence of urushiol in the shell:

• Harvesting: Cashews are harvested from the tree when the cashew apples fall to the ground.
• Shelling: The nuts are separated from the apple and then steamed or roasted to make shell removal easier and to deactivate the urushiol.
• Drying: The shelled nuts are dried to reduce moisture content and improve shelf life.
• Peeling: The thin skin covering the nut is removed to produce the final product.

Safety and Precautions

• Allergies: Cashews can cause allergic reactions in some individuals, similar to other tree nuts.
• Raw Cashews: Cashews sold as "raw" are typically steamed to remove toxins. Truly raw cashews, with their toxic shells, are not safe to eat.

Storage

• Shelf Life: Cashews have a long shelf life if stored properly.
• Conditions: Store in an airtight container in a cool, dry place. Refrigeration or freezing can extend their freshness and prevent rancidity.
• Avoid Moisture: Keep away from moisture to prevent mold growth.