Cashews
Cashews are one of the most popular nuts in the world. They grow in small trees called bushes in hot and humid climates. The nut originated in Brazil but was taken from there to Africa by Portuguese traders. Africans soon learned to cultivate the plant. Merchant ships took cashews to India.
India is now the biggest exporter of cashews. Brazil is second and Africa is a distant third. The cashew tree grows only 30 feet high. Its branches spread out giving the tree the appearance of a tall bush. The fruit of the tree consists of both a pear shaped apple and the nut. A flower grows and the nut emerges from the flower.
The apple is said to be very good to eat. However, it can not be exported because it only lasts 24 hours before spoiling. Growers allow the ripe apples to fall to the ground. Then they are gathered up and the cashew is separated from the apple. The cashew consists of three parts: the outer shell, a thin brown skin, and fluid that are contained inside the shell.
Modern extraction techniques consist of putting the unshelled nuts into a large rotating cylinder. The nuts are heated as they travel through the cylinder. The liquid drains out of the shell and is collected in troughs to be sold. The nuts are then sprayed with cool water and set aside to dry.
Roasted cashews are heated to 325° Fahrenheit in oil for up to twelve minutes. This gives the nut a buttery taste. The nuts are then laid out to cool and salted.
Brazilian cashews are the largest and whitest. They are considered to be richer in taste than cashews from other countries. Cashews from India are smaller, crisper, and ivory in color. Vietnam cashews are said to be smaller and sweeter in taste.
