In order to make a cashew seed edible, it has to be dried & roasted to neutralize its toxic-poisonous shell. The production is very complex. The cashew tree is native to coastal areas of Brazil and introduced into India and some African countries, where they are now also cultivated. Today, the leading commercial producers are India, Brazil and Nigeria, among others, but Brazilians and Indians are the most enthusiastic about transforming cashews into a powerful, healthy, yummy nut. The rest of the fruit is used for beverages and jams, it is very sweet and tasty.
Compared to other nuts, cashews are around 50% higher in heart-healthy fat, similar to the fat found in olive oil. They are rich in vitamin E and minerals, particularly magnesium, zinc and selenium, important for maintaining good bodily function. They lower risks for Type 2 diabetes and heart disease, they support bones tremendously and lower risk of weight gain among other benefits.
Store raw cashews for up to six months or more, in a sealed bag in a cool, dark, dry environment such as the freezer or in the refrigerator. Keep them away from garlic, onions and other high-odor foods. They tend to absorb the smell of things around them. Store them in a sealed bag at room temperature for up to three months and cashew butter should always be refrigerated once it is opened.
Try making cashew milk, it tastes amazing. Place a cup of raw (unsalted) cashews in a bowl, cover with cold water and soak for at least 3-4 hours. Drain and combine with 3-4 cups of cold water in a blender until smooth. If you want, finish with a pinch of natural vanilla and/or a pinch of honey or agave honey. But always get them raw and unsalted to enjoy them with breakfast, as a snack or appetizer. Toast cashews to add them as a garnish to any salad, or to invite them to a soup, pesto, stew, chaufa of stir-fry. Get creative, they don't bite!