How to cook cashew nuts

India is the world’s leading producer of cashew nuts, although other important producers include Mozambique, Tanzania, Kenya, and Brazil.

Cashew trees produce a fruit-like stalk called the cashew apple (even though it is the shape of a pear). Attached to the end of the cashew apple is the cashew nut, which has a smooth, ash-colored outer shell. The edible kernel of the nut varies between three-quarters of an inch and an inch in length. Its generic name, Anacardium, refers to a heart shape, but cashews have more of a kidney shape.

It is impossible to buy cashews in the shell because the edible kernel is covered with an inner shell, and the space between the inner and outer shells is filled with a thick, caustic, toxic oil (related to poison ivy). Unshelled, unroasted cashew nuts will burn the mouth and lips and raise blisters on the skin.

Nutritionally, cashews are an excellent source of iron, phosphorus, and zinc and a good source of riboflavin, thiamin, and potassium. The primary source of fat in cashews is monounsaturated fat.

How to cook cashew nuts

Cashew nuts have a sweet, buttery flavor that is further enhanced by roasting. Cashews are bought ready to use. Look for cashews sold in vacuum-packed cans to guarantee maximal freshness.

Serving suggestions

Although Americans view the cashew as a nut for baking or dipped in chocolate for a treat, it also can be added to stir-fry dishes and salads. Cashews also can be made into a delicious nut butter.