Sunday, November 24

    Cashew facts

    Cashew is a tree which grows to the height of 15 m. The trees are grown in wild. The leaves and bark are used for medicine purposes. Cashew nut is used as a food. The fruit is large, pulpy with a sweet flavor which is often referred as cashew apple. In South America, frozen cashew fruit is often used as juice. Botanically, Cashew nut is characterized as fruit. The inside nut kernel is covered with an inner shell which is caustic, thick and toxic oil which is known as cardol. The nuts of cashew should be cleaned to eliminate cardol. It is boiled or roasted to eliminate toxins before consumption.

    Name Cashew
    Scientific Name Anacardium occidentale
    Native North Eastern Brazil and is sophisticated in various tropical countries. Cashew is mostly produced in Vietnam, India, Nigeria and Ivory Coast.
    Common/English Name Cashew, Cashew nut, Kidney-nut, acajoeboom, anacardier, westindische Nierenboom, Acajubaum, cajou, Nierenbaum, cajú, anacardo, cajueiro, marañón, cajuil, yao guo, merey
    Name in Other Languages Angola: Cajueiro;
    Arabic: Habb Al-Biladhir;
    Belize: Cashew;
    Benin:-
    Adja: Yovotchan,
    Bariba: Yibo Somba,
    Fon: Akaju,
    French: Anacardier,
    Goum: Darkassou,
    Mina: Akaju,
    Nagot: Ékadjou,
    Yom: Yorubaakadiya,
    Yoruba: Kandju;
    Bosnian: Pipak;
    Bolivia: Marañón;
    Brazil:-
    Tupi Indians: Acajaiba,
    Carajá Indians: Rabuno-Eté,
    Portuguese: Cajú;
    Brazzaville (French): Pomme Cajou;
    Burmese: Tihotiya-Si;
    Chamorro: Kasoy;
    Chinese: Yao Guo Shu;
    Columbia: Merey;
    Comoros:-
    French: Pomme Cajou,
    Anjouan Island, Great Comoros: Mani Ya Mbibo,
    Mohéli Island: Mbotza;
    Cook Islands (Maori): Aratita Popaa;
    Costa Rica: Marañón;
    Croatian: Beli Mahagoni;
    Cuba: Marañón;
    Czech: Ledvinovník Západní;
    Danish: Cashew;
    Domincan Republic: Cajuil;
    Dutch: Westindische;
    East Africa: Korosho;
    Finnish: Cashew-Paehkinae;
    French: Cajou;
    French Guiana: Acajou, Acajou À Pomme, Anacadier, Cassoun;
    German: Akajoubaum;
    Ghana (Dagomba): Àntírìnyà;
    Greek: Anakardia, Kasious;
    Guatemala: Jocote Marañón;
    Guyana: Cashew Nut;
    Honduras: Jocote Marañón;
    Hungarian (Fa): Kesu;
    India:-
    Assamese: Kajubadam,
    Bengali: Hijuli,
    Gujarati: Kaju,
    Hindi: Kaju,
    Kannada: Gaeru Kaayi,
    Malayalam: Pritikannavu,
    Marathi: Kajoo,
    Manipuri: Kaju,
    Oriya: Lonkabhalya,
    Punjabi: Kaju,
    Sanskrit: Vrittapatra;
    Tamil: Munthiri;
    Telugu: Gidimavridi;
    Urdu: Kaajuu;
    Indonesian: Buwa Jaki;
    Italian: Anacardio;
    Jamaica: Cashew;
    Japanese: Kashuunatto No Ki;
    Khmer: Svaay Chanti;
    Madagascar: Voambarika;
    Malaysia: Jambu Mede;
    Mali:-
    Bambara: Darakase,
    Bobo-Fing: Mali Sow,
    Malinke: Jibarani,
    Senoufo: Komi Gason;
    Mandinka: Kasuwu;
    Mexico: Marañón;
    Nepalese: Kaajuu;
    Nigeria:-
    Esan: Ikashu,
    Hausa: Kanju,
    Ibibio: Cashew,
    Igbo: Kanshuu,
    Igede: Ikashu,
    Kanuri: Kanju,
    Koma: Mashichada,
    Okeigbo: Kasu,
    Ondo: Kaju,
    Yor: Kaju,
    Yoruba: Kasu;
    Northern Marianas: Apu Initia;
    Papiamento: Kashu Kashipete;
    Peru: Casho;
    Philippines:
    Ibanag: Sasoi,
    Igorot: Kosing,
    Iloko: Sambalduke,
    Pampangan: Balubad,
    Spanish: Marañón,
    Sulu: Kasul,
    Tagalog: Batuban;
    Polish: Nanercz Wschodni;
    Portuguese: Cajueiro;
    Puerto Rico: Pajuil;
    Russian: Indiiskii Orekh;
    Samoan: Apu Initia;
    Senegal:-
    Bambara: Finzâ,
    Local French: Pommier Cajou,
    Serere: Daf Duruba,
    Wolof: Darcassou;
    Serbian: Pipak;
    Seychelles: Bois Cachou;
    Sierra Leone:-
    Krio: Kushu,
    Mende: Kusui,
    Temne: E – Lil- E – Potho;
    Slovašcina: Epatka;
    South Africa:-
    Afrikaans: Kasjoeboom,
    Zulu: Mkatshu;
    Spanish: Cacajuil;
    Sri Lanka (Sinhalese): Kaju;
    Surinam:
    Malayan: Boe Monjet,
    Saramaccan: Sabana Kadjoe,
    Tirio & Wayana: O-Roy,
    Swedish: Akajouäpple;
    Tanzania (Swahili): Mbibo;
    Taiwan: Kang-Ju-Shu;
    Thai: Pajuil;
    Tongan: Kesiu;
    Trinidad and Tobago: Cashew;
    Venezuela: Merey;
    Vietnamese:–
    South: Cây Diêù,
    North: Dào Lôn Hôt
    Plant Growth Habit Small sized, branched, evergreen tree with 6-12 m low and spreading crown
    Growing Climate Subtropical
    Soil Deep, well-drained
    Plant Size Height: 2-10(-15) m
    Lifespan Perennial
    Root Deep, extensive, well developed, taproot
    Bark Brown, grey, smooth to rough
    Trunk Irregular
    Leaf Simple, alternate, yellowish green-dark green brownish, Length: 4-22 cm; Width: 2-15 cm; rounded tip with flat edge
    Petioles Length: 6-15 mm
    Leaf blades Length: 10-20 cm; Width: 5-10 cm; obovate to oblanceolate or oblong to oval, rounded and emarginate
    Flowering Season Brazil: August-September
    Southern India: December-January
    Inflorescence Subcorymbose, branched, Length: 10-25 cm
    Flower Hermaphroditic, white or pale green
    Sepals Five, lanceolate to ovate
    Nut shape & size Length: 3 cm; Width: 2.5 cm
    Nut color Immature: Green
    Mature: Dark
    Fruit Cashew apple, shiny, orangey, yellowish or red, pear shaped, rhomboid-ovate; Length: 10-20 cm; Broad: 4-8 cm
    Fruit weight 130 to 300 nuts (per kg)
    Flesh color Light yellow, spongy
    Fruit skin Thin, fragile
    Flavor/aroma Tropical (Cashew apple)
    Fruit Taste Juicy, pleasantly acidic, astringent, sweet
    Fruit Season November-February
    Health Benefits
    • Anti-diabetic properties
    • Prevent type 2 diabetes
    • Heart health
    • Nerve and muscle health
    • Chemotherapy
    • Formation of red blood cells
    • Oral and bone health
    • Treats anemia
    • Gallstones
    • Immunity power
    Major Nutritions Copper, Cu 0.622 mg (69.11%)
    Total Fat (lipid) 12.43 g (35.51%)
    Phosphorus, P 168 mg (24.00%)
    Iron, Fe 1.89 mg (23.63%)
    Manganese, Mn 0.469 mg (20.39%)
    Magnesium, Mg 83 mg (19.76%)
    Tryptophan 0.081 g (18.41%)
    Zinc, Zn 1.64 mg (14.91%)
    Valine 0.31 g (14.68%)
    Isoleucine 0.224 g (13.40%)
    Calories in 1 oz (28.35 g) 157 Kcal.
    Traditional uses
    • The leaves, roots and bark are used to treat arthritis, inflammatory conditions.
    • It helps to treat diarrhea, diabetes mellitus and hypertension.
    • The tea of Cashew leaf acts as an aid for diarrhea.
    • The tea made from Cashew leaf is used as gargle and mouthwash.
    • Cashew apple treats kidney problems and cholera.
    • Cashew syrup is used as an aid for coughs and colds.
    • The juice of Cashew apple treats syphilis and sore throat.
    • The seeds juice is useful for rheumatism and heart palpitation.
    • The seeds are an anti-venom for the snake bites.
    • The oil of Cashew nut shell is used for kidney troubles, blood sugar problems and hookworms.
    • The oil is used to treat cracks on feet soles, corns, warts and sores.
    • Bark decoction treats diarrhea and constipation.
    • The bark infusion cures weakness, diabetes, urinary disorders, muscular debility and asthma.
    • The leaves and bark is useful for toothache and sore gums.
    • Cashew is used to treat diabetes, bronchitis, tonsillitis and intestinal colic.
    Precautions
    • The seed possess anacardic acid which could irritate the skin.
    • Some individuals might experience allergy that is hypersensitive.
    • The symptoms such as hives, breathing difficulty, anaphylaxis, dehydration, vomiting, itching, eczema, pain abdomen and diarrhea could be observed.
    • Cross reactions might occur with pistachio and mango.
    • The people who are allergic to Cashew should avoid it.
    • Cashew should not be consumed excessively.
    • The intake of high amount of Cashew could increase the level of blood sugar.
    • One should stop taking high amount of Cashews before two weeks of a scheduled surgery.
    • The oil which is found in the nut shell can irritate the skin.
    • Cashews should not be consumed raw.
    • The consumption of Cashew nuts results in unnecessary weight gain as it is rich in calories.
    • The high blood pressure and migraine patients should avoid Cashews due to the high presence of sodium.
    • The high intake of Cashews might lead to the health ailments such as formation of kidney or gallbladder stones.
    How to Eat
    • Roasted cashews are consumed as a snack.
    • Roasted nuts are used in cake, chocolate, candies, biscuits, dessert and ice-cream.
    • Nuts are used to make Cashew flour or butter.
    • Raw nuts are used in meat dishes and cooking vegetarian.
    • Grounded nuts are used as garnish in desserts and Indian sweets.
    • Young shoots and leaves are consumed cooked or raw.
    • Ripe Cashew apples are added to fruit salads, vegetables or made into beverage, juice, wine and syrups.
    • The juice of Cashew apple is blended with other fruits.
    • Cashew apple is used to make fruit jam.
    • The leaves are cooked as vegetables.
    • Cashew apple are added to curries.
    • It is used to make preserves, jams and chutneys.
    • Cashews could be added to the healthy sautéed vegetables.
    • The dry fruits, cashews and almonds are used in the savory rice dishes.
    Other Facts
    • The largest Cashew tree is situated in Rio Grande do Norte, Brazil.
    • United States is regarded as the largest importer of Cashew nuts.
    • Cashew nuts are the true fruits.
    • Cashew nuts are a vital for Chinese, Indian and Thailand cuisines.
    • Nigeria is the largest producer of Cashew.
    • Cashew trees produce nuts for more than thirty years.
    • National Cashew Day is celebrated on November 23.
    • Cashews lie in the same family of poison sumac and poison ivy.
    • The milky sap is used as varnish which is produced found on tree.