Raw Cashew Nut
The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple.
It can grow as high as 14 m (46 ft), but the dwarf cashew, growing up to 6 metres (20 ft), has proved more profitable, with earlier maturity and higher yields.
The cashew seed, often simply called a cashew, is widely consumed. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liquor.
The shell of the cashew seed yields derivatives that can be used in many applications from lubricants to paints.
Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.
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. Cashew nuts are also used in Thai and Chinese cuisine, generally in whole form. In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert, which is cashew marzipan wrapped in white wafers. In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet (translates in English to monkey rose apple).
The species is originally native to northeastern Brazil. Today, major production of cashews occurs in Vietnam, Nigeria, India and Ivory Coast.
SPECIFICATION FOR CRAW CASHEW NUT
OUT TURN ; 48-45
NUT COUNT(Nut/kg); 205
MOISTURE CONTENT; 10%
PACKAGING; 80KG JUTE BAG