Indian cuisine features a rich palette of Ingredients, flavours & textures --
Nuts in Indian Cuisine--CASHEWNUTS !
The most popular use of cashew is in the form of its edible nut.Cashew splits are embedded in pastry and many oriental sweets.
"Cashewnut" This Nut is ubiquitous in Indian cuisine as it adds a unique flavour for which there is no adequate substitute. Cashew nuts, are an excellent source of protein and fiber. They are rich in mono-unsaturated fat which may help protect the heart. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper.Cashew ranks third in the world’s production of edible tree nuts.Cashews are graded on how white they are and how broken the kernel is
The leaves from the cashew tree can provide vitamin C, calcium and iron.
The wood of a cashew tree is water resistant and is used in constructing boats and ferries.
The Cashew Apple
The shell of the fruit is taken off and the thin skin peeled off from the nut inside before we get the kernels we call cashew nuts.The highly unusual cashew fruit consists of both a crab apple (called the cashew apple), and a kidney bean shaped appendage on the end of the fruit called the cashew nut. The apple is shaped like and is the same size as a pear; when ripe, it is a brilliant yellow, red or scarlet color. Like all fruit trees, a flower emerges and the nut grows from the center of the flower.