Cashew

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Cashew

Postby BeeTooman » Dec 18, 2007 11:39 am

Cashew
From Wikipedia, the free encyclopedia

The cashew (Anacardium occidentale; syn. Anacardium curatellifolium A.St.-Hil.) is a tree in the flowering plant family Anacardiaceae. The plant is native to northeastern Brazil, where it is called by its Portuguese name Caju (the fruit) or Cajueiro (the tree). It is now widely grown in tropical climates for its cashew "nuts" (see below) and cashew apples.

It is a small evergreen tree growing to 10-12 m tall, with a short, often irregularly-shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4 to 22 cm long and 2 to 15 cm broad, with a smooth margin. The flowers are produced in a panicle or corymb up to 26 cm long, each flower small, pale green at first then turning reddish, with five slender, acute petals 7 to 15 mm long.

What appears to be the fruit of the cashew tree is an oval or pear-shaped accessory fruit or false fruit that develops from the receptacle of the cashew flower. Called the cashew apple, better known in Central America as "marañón", it ripens into a yellow and/or red structure about 5–11 cm long.

The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the pseudofruit. Actually, the drupe develops first on the tree, and then the peduncle expands into the pseudofruit. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the fruit of the cashew is a seed. The seed is surrounded by a double shell containing a caustic phenolic resin, urushiol, a potent skin irritant toxin also found in the related poison ivy. Some people are allergic to cashews, but cashews are a less frequent allergen than some nuts.

Other vernacular names include cajueiro, cashu, casho, acajuiba, caju, acajou, acaju, acajaiba, alcayoiba, anacarde, anacardier, anacardo, Andi parippu (in Malayalam), cacajuil, cajou, gajus, godambi (in Kannada), jeedi pappu (in Telugu), jocote maranon, maranon, merey, Mundhiri paruppu (Tamil), noix d’acajou, pomme cajou, pomme, jambu, jambu golok, jambu mete, jambu monyet, jambu terong, kasoy. In the Antilles, specifically Puerto Rico, it is known as pajuil and the pseudofruit is the main used part as raw fruit.





Originally spread from Brazil by the Portuguese, the cashew tree is now cultivated in all regions with a sufficiently warm and humid climate.

Cashew is produced in around 32 countries of the world. The world production figures of cashew crop, published by the UN's Food and Agriculture Organization (FAO), was around 3.1 million tons per annum. The major raw cashew producing countries with their production figures in 2006 (as per the FAO) are Vietnam (941,600 tons), Nigeria (636,000 tons), India (573,000 tons), Brazil (236,140 tons) and Indonesia (122,000 tons).
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Re: Cashew

Postby Eleonora » Oct 6, 2010 3:09 pm

I'm pretty interested in raw food and raw eating, and I've been told that oll the cashews that I find in shops are somehow toastes to remove "something" which is dangerous (they spoke about burning or something like that). Is that true?
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Re: Cashew

Postby meign » Oct 12, 2010 5:09 am

The double shell surrounding the raw cashew, which is technically a seed and not a nut, contains urushiol, a resin that can create significant skin rashes, and can be toxic when ingested.
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Re: Cashew

Postby maiami » Jun 8, 2012 3:08 am

A topic nice... Thank you for share.
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Re: Cashew

Postby williampaul176 » Feb 18, 2013 12:19 pm

We are a Dry Fruits Wholesaler if any one wants Dry fruits in bulk quantity please contact us on following site.
http://www.mkexporttradingcorp.com/prod ... s.php?id=3
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Re: Cashew

Postby molokini » Aug 3, 2013 11:24 am

Some say that cashews are totally bad for you health if you are allergic, is it true?
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