It's grown mostly in countries with a tropical climate.
The cashew fruit has the shape of a nut whose kernel is edible, while cashew oil is made from the shell. Cashew shell oil is widely used in industry and medicine. The cashew also has an "apple" — grown to the size (and look, too) of a pear. The cashew apple is eaten alongside the cashew kernel.
The indigenous people living in Brazil have actively used the cashew since ancient times, not only in cooking but also in construction, medicine, and the making of various items. Not only the cashew kernels were used, but also the bark and leaves from the trees.
The so-called cashew apples are eaten raw, and are also used to make various seasonings, jams,
jelly
, compotes and alcoholic drinks. Cashew apples have a sour taste. From them a drink called
cajuína
is made. The cashew drink cajuína is very common in Latin American countries. Its popularity can be compared, perhaps, to the popularity of oranges in Europe or North America. Cashew apples have a high tannin content, which is why the shelf life of cashews is limited. It's precisely this tendency to spoil very quickly that keeps the cashew from becoming as common a nut as, say,
hazelnuts
or
peanuts
.
The benefits of cashews are beyond doubt: a large amount of protein and carbohydrates make these nuts an excellent source of nutrition.
Cashews
are also rich in vitamins B1, B2 and A, and contain plenty of zinc, iron, phosphorus and calcium. Cashews can strengthen the human immune system and remove cholesterol from the body. Cashews are a safeguard against dystrophy, toothache, psoriasis and anemia.
Oriental cuisine uses cashews very often. Cashew butter is somewhat similar to peanut butter.
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