Cashews and their preparation

Cashews are native to Northeastern Brazil (not far from where these photos were taken). The double shell of cashew seeds contains anacardic acid which is destroyed by burning. This must be done outside as droplets may get in the smoke and be inhaled by senstive individuals. The spectacular video below shows how well the seeds burn as volatile oils are released. The fruit of the cashew is easily bruised and hence cannot be transported far. This "apple" can be eaten or made into a light refreshing juice. Cashews themselves are roasted and eaten directly as nuts, ground into butter or even used to extract cashew "milk" or oil. The shell, as well as anacardic acid also has other interesting compounds including cashew shell liquid which possesses a number of bioactive properties and provides the starting point for the synthesis of other compounds. Despite originating in Brazil the world's largest producer of cashews is Vietnam. Much more information about this fascinating plant can be found here. If you want to learn how to grow and care for cashew trees then check this out.