Cashew nut

Also known as:
Kaju, Mundhiri, Jeedi Pappu, Pappu.

Cashew nuts are delicately sweet yet crunchy and delicious.  Cashew nuts are packed with energy, antioxidants, minerals and vitamins that are essential for robust health.  Cashew is one of the popular ingredients in sweets as well as savory dishes worldwide. In the processing units, this outer shell is roasted in order to destroy the urushiol resin, and then; the edible cashew kernel is extracted.  Cashew nut measures about an inch in length and 1/2 inch in diameter with kidney or bean shaped, smooth curvy pointed tip. Each nut has two equal halves as in legumes. The nuts are cream white in color with a firm yet delicate texture and smooth surface. Cashews have buttery texture with a pleasant sweet fruity aroma.  Their mild sweetness and smooth texture add flavor and body to many raw food dishes. The facts of cashew nutrition are even superior to their properties of taste and texture. The health benefits of cashews may hold a clue as to why the raw diet is so healthy.

Commonly used in:
Cashew nuts are commonly used in Indian cuisine, whole for garnishing, sweets, 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.

Health benefit:
Cashew nut contains polyunsaturated fat and monounsaturated fat, which is high. Both of these fats build a good body. Cashew nuts also contain phosphorus, magnesium, copper, and high amounts of tryptophan. Cashew helps maintain healthy gums and teeth.  It is a source of vitamin B, potassium, and folic acid. Cashew nut contains more than 80 nutrients, no cholesterol content in it. Iron and calcium is also found in cashew nuts, although in small quantities. Cashew nuts have a high energy density and high amount of dietary fiber.