CASHEWNUT

Cashew kernel has a very low content of carbohydrates, almost as low as 1% of soluble sugar, which means that one is privileged to a sweet taste without worrying about excess calories.

Cashew nut kernel contains 47% fat, but 82% of this fat is unsaturated fatty acids. Unsaturated fat eliminates the possibility of and actually lowers the cholesterol level in blood.

In its raw form, cashew kernel is soft, white and meaty. When roasted it changes color and taste. The cashew kernel turns from creamy white into golden hue and mellow pulp becomes crisp.

The cashew nut seed has within itself a whole kernel and this delicate kernel is covered by a testa membrane and a thick outer shell, which protects the tasty kernel from the ravages of nature from the time of harvesting to processing.

The nuttiest feature of cashew nut is that it attached to the lower portion of the cashew apple, which looks like a fruit, but in reality it is the enlarged stem to the cashew tree.

Cashew was introduced in India in the 16th century to prevent soil erosion. Cashew tree is short, stocky. Low-spreading, evergreen tropical tree.