cashews

Cashews are the seeds of the fruit of the cashew tree. Despite its pear-like shape, the cashew fruit is also known as a cashew apple. It always contains only one kernel inside.
The cashew tree originally came from Brazil. Portuguese sailors brought it to India and Mozambique. It now grows in various regions with tropical climates in South America, Asia and Africa. Accordingly, cashew kernels also come from these regions.
The harvesting and further processing of cashew kernels are very complex. After removal from the fruit, the kernels are dried. After that, the shell has to be removed by roasting. This is extremely important as it contains an oil that is toxic. Working conditions are often far from ideal. Harvesters are not paid enough and employees sometimes suffer burns from the toxic fumes that are produced during roasting.
For this reason, you should not only look at the price when buying. Products with the Fairtrade seal are usually a bit more expensive, but you can enjoy your cashews in the knowledge that the production did not take place under inhumane conditions.

Even though cashews do not fall into the category of nuts from a botanical point of view, they fit in there in terms of taste. Pure, they are a crunchy snack with a pleasant nutty taste. Cashews are characterized above all by their mild, creamy flavor.
For a little more pep, you can often find cashews roasted and salted.

Yes, because cashews contain many valuable vital substances and nutrients. The kernels have a high nutritional value and are especially full of protein. They consist of almost 20 percent protein. This makes them ideal as a source of protein if you eat a vegan diet or do a lot of sport.
Cashews also contain many B-group vitamins, such as folic acid, potassium, magnesium and phosphorus. These minerals are important for bones, muscles and the nervous system.
In addition, the tasty kernels contain less fat than peanuts, almonds and co.

No, even during pregnancy you will benefit from the nutrients contained in cashews. The suspicion that the consumption of nuts in general during pregnancy can cause allergies in children is not scientifically confirmed.
It is best to go for the pure variety, i.e. without salt and flavourings. You shouldn't overdo it with this healthy snack either - although cashews contain less fat than other nuts, that doesn't mean they are necessarily low in fat.

100 grams of cashews contain about 575 calories. This puts them in the moderate middle range among nuts.
However, this figure only applies to pure cashews. Products that are refined with flavors usually contain slightly more calories. You can find the exact information on the respective package.

In terms of the optimal amount of nuts per day, there is often talk of a handful. The same goes for cashews. If you, just like everyone else, don't have a standardized hand, here it is in numbers: 25 grams of cashews a day will cover your needs. This corresponds to about twelve kernels - the exact number depends on the size of the individual kernels.

Cashews can be used in a variety of ways. For example, you can use them to spice up your muesli or yoghurt or add them to your salad.
Cashews are also used in hot dishes, especially in Asian cuisine. They are an ingredient in curries and go very well with vegetable and meat dishes from the wok.
Cashews also look great on cookies or in cakes. On the Internet you will find numerous recipes for delicious baked goods with cashews.
Caramelized cashews are a delicious alternative to roasted almonds. Another variation are roasted cashews. You can marinade them with a flavor of your choice. You can also easily make your own cashew puree from the roasted kernels using a food processor or blender.
In fact, you can go wild with cashews to your liking and make them into pesto, dips, or even ice cream - you set your own culinary limits.
To make processing easier, you can soak the cashews - either in cold water for about six hours or in boiling water for a few minutes.

There are two methods for roasting cashews: in a pan or in the oven.
If you only want to roast a relatively small amount, it is worthwhile to use a pan:
Heat a coated skillet over medium heat.
Add the cashews. Don't add oil to the pan.
Roast the kernels for a few minutes until they are lightly brown. Turn them over and over with a spatula.
It is better to prepare a larger quantity in the oven:
Preheat the oven to 180 degrees (convection).
Spread the cashews on a baking tray lined with baking paper and put them in the oven.
Let them roast for about 20 minutes, turning them every few minutes so they don't burn.
If you want to not only roast the cashews, but also give them extra flavor, you also have two options. You can coat them with a marinade, such as honey, butter and cinnamon, before roasting. Or you can season them afterwards. To do this, put the cooled kernels in a sealable jar, add a little walnut oil and spices of your choice and shake the jar well so that the kernels absorb the spices. For example, salt, paprika and chilli go well with cashews.

Unopened cashews will keep for quite a while. The best-before date, which serves as a guide, can be found on the packaging.
However, as the kernels do not have a protective shell around them and due to their high fat content, they can quickly go bad in the air, especially if it is warm and humid. They are then rancid and taste inedible. Opened packages should therefore be used up as quickly as possible.
If you have roasted the seeds and put them in a sealable container, they will keep for about two weeks.

It's best to store cashews in a cool, dry place in airtight packaging. Since the kernels spoil quickly in warm and humid air, you should put them in a well-sealed storage container after opening the package.