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231 Sansome St., Suite 300
San Francisco, CA 94104
p. 415.765.5925 | f. 415.765.5922

Cashews

Anacardium occidentale

Origin / Harvest:

  • Brazil / March & April
  • Kenya / October
  • India / March & April
  • Tanzania / October
  • Sri Lanka / March & April

Description & History

The cashew tree is native to the coastal areas of northeastern Brazil. Portuguese explorers then introduced the cashew into the tropical regions of India and Africa. Today cashew production is still most dominant in these same regions, most notably India, Brazil, Tanzania, Kenya, and Mozambique. The cashew tree was always a prized resource for its wood, cashew balm, and the cashew apple &ndash: the fruit of the cashew similar in shape and flavor to a pear. Cashew nuts did not gain in popularity until the beginning of the twentieth century. Now the cashew is the 2nd most popular nut in world trade behind the almond.

It is not possible to buy or consume cashews in the shell as the edible kernel is covered with an inner shell, and the space between the inner and outer shells is filled with a thick, caustic oil containing the toxic compound, aflatoxin. Once shelled and properly processed, the cashew nut has a sweet butter flavor which can be further enhanced by roasting.

Whole cashews are graded according to a numerical, while pieces are typically graded by a lettering system. We offer whole cashews 240 and 320 (representing the standard number of cashews per 1 kg), LWP (Large White Pieces) and SP&ndash:1 (Small Pieces). Custom roasting is available on request.

Uses

Most often, cashews are eaten whole or in trail mixes as a healthy snack. Cashews can also be used as an ingredient in a variety of baked goods or made into delicious nut butter. In savory dishes, cashews absorb flavors readily and can be used to give texture and a slight crunch to stir&ndash:fried foods, curries, and salads.

Nutrition

Cashews are an excellent source of iron, phosphorus, and zinc and a good source of riboflavin, thiamin, and potassium. Cashews are also high in healthy, monounsaturated fats, which have been shown to lower the risk of heart problems.