Cashew nut Calories

Cashews are seeds, botanically speaking. They grow outside the cashew apple, a fleshy fruit on the cashew tree, even though they are eaten and sold as nuts in kitchens and grocery stores.

Cashews sold as “raw” are safe to eat because they have been heat-treated during processing to remove irritating compounds from the shell. Do not eat an unprocessed cashew straight from its shell.

Cashews grow on tropical evergreen trees. Each kidney-shaped cashew seed hangs from the bottom of a fleshy cashew apple; workers harvest it and process the hard shell to extract the edible kernel.

Cashews can cost more because each kernel has to be separated from a tough shell that contains irritating oil. Much of this work requires careful processing, and the edible seed is relatively small compared with the fruit it grows on.

Store cashews in an airtight container in a cool, dark, dry place. Their natural oils can turn rancid when exposed to warmth and air, so refrigerate or freeze them if you want to keep them fresh for longer.

Cashews contain oxalates, which can contribute to stone formation in some people who are prone to calcium oxalate kidney stones. If you have had kidney stones or follow a kidney-stone diet, ask your clinician whether cashews fit your plan.

Blend softened cashews with fresh water until smooth; strain the mixture if you prefer a thinner drink. Keep homemade cashew milk refrigerated in a closed container and use it within a few days.

Yes, cashews can go rancid as their oils deteriorate. Discard them if they smell sour or paint-like, taste bitter, or show mold; storing them airtight and away from heat helps preserve their flavor.

Yes, spread cashews in a single layer and roast them at moderate heat, checking and stirring often because they brown quickly. Add salt or spices after roasting so the seasoning sticks without burning.