Cashew Nuts (Kaju)

Cashews are not actually nuts but seeds. They are a popular snack and food source. Cashews, unlike oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. Many Southeast Asian cuisines use cashews for this unusual characteristic, rather than other nuts.

Cashews contain low-fat content when compared to other nuts and that too in the oleic acid form which is very healthy for the heart. They are cholesterol free and the antioxidants present keeps you away from heart diseases





PRODUCT DESCRIPTION

Cashew nuts are commonly used in Indian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets.

The shell of the cashew nut is toxic, which is why the nut is never sold in the shell to consumers.

The cashew nut yields for the traditional tree are about 0.25 metric tons per hectare, in contrast to over a ton per hectare for the dwarf variety. Grafting and other modern tree management technologies are used to further improve and sustain cashew nut yields in commercial orchards.

Proanthocyanidins are a class of flavonols which fight against tumor cells by stopping them to divide further. These proanthocyanidins and high copper content in cashew nuts help fight against cancerous cells and keep you away from colon cancer. This is one of the major cashew nut benefits.

Cashews contain low-fat content when compared to other nuts and that too in the oleic acid form which is very healthy for the heart. They are cholesterol free and the antioxidants present keeps you away from heart diseases