Cashews

Preparation, uses, and tips

Cashew nuts can be eaten as snacks or used in combination with other foods such as salads and desserts. They are commonly added to Indian cooking, such as curries and rice dishes. When adding cashews to hot food, they should be added just before serving since they soften quickly when cooked.

Buying and storing tips

Cashews spoil quickly at room temperature and should be refrigerated. If refrigerated in a tightly sealed container, they will keep for six months or up to a year if frozen.

Varieties

The most common variety of cashews is grown in India. Cashews are the edible seeds of a tropical and subtropical evergreen tree of the species Anarcardium occidentale. The species is related to the poison sumac and is native to Central and South America. It was brought to India and East Africa during the 1400s by Portuguese missionaries. The author could find no reference to other varieties. So, it seems that although it is grown in various parts of the world, the cashew is essentially a singular variety.

Nutrition Highlights

Cashews (dry, roasted), 1 Tbsp
Calories: 49
Protein: 1.3g
Carbohydrate: 2.8g
Total fat: 3.9g
Fiber: 0.26g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.