The cashew (Anacardium occidentale), is a tree which
produces a seed that is harvested as the cashew nut. Originally native to northeastern
Brazil, it is now widely grown in tropical climates for its cashew
apples and nuts, Including Indonesia.
In Indonesia, Best cuality of Cashew nut could find in
Wonogiri, Central Java province, but most production is in Sulawesi and
Southeast Nusa Province.
In Indonesia, roasted and salted cashew nut is called kacang
mete or kacang mede, while the cashew apple is called jambu
monyet (literally means monkey rose apple).
The cashew nut can be harvested in its tender form, when the
shell has not hardened and is green in color. The shell is soft and can be cut
with a knife and the kernel extracted, but it is still corrosive at this stage,
so gloves are required. The kernel can be soaked in turmeric water to
get rid of the corrosive material before use. This is mostly found in Keralan
cuisine, typically in avial, a dish that contains several vegetables,
grated coconut, turmeric, and green chilies.
According to nutritiondata.self.com, Cashew nut is very low in Cholesterol and Sodium. It is
also a good source of Magnesium, Phosphorus, Copper and Manganese. Cashews
are also a good source of dietary trace mineralscopper, iron and zinc.
This below, how to make a simple chocolate cashew from tasteofhome.com:
Ingredients :
- 16 ounces white baking chocolate, chopped
- 7 ounces milk chocolate, chopped
- 7 ounces bittersweet chocolate, chopped
- 4 cups salted cashews
- 3/4 cup milk chocolate English toffee bits
Directions
In a large heavy saucepan over low heat, cook and stir the
chocolates until melted. Remove from heat; stir in cashews and toffee bits.
Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until
set. Store in an airtight container. Yield: 3 pounds.
Nutritional Facts1 piece equals 101 calories, 7 g
fat (3 g saturated fat), 2 mg cholesterol, 60 mg sodium, 8 g carbohydrate,
trace fiber, 2 g protein.