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Cashew Nuts (Kaju):

Cashew Nuts (Kaju) is a tropical evergreen tree native to South America in which the cashew seed and the cashew apple accessory fruit is produced.

Some facts about Cashew Nuts (Kaju):

• Usually the tree of Cashew grows as tall as 14 meters or 46 feet.
• But, it is generally grown up to 6 m or 20 ft by the dwarf cultivars for making it more profitable, with earlier maturity and greater production.
• The cashew seed is a common a snack nut that can be eaten on its own, or can be used in varieties of recipes. These can also be processed into cashew butter or cashew cheese.
• The nut is often simply called a cashew like the trees.
• Cashew allergies are often triggered by the proteins found in tree nuts, which does not remove or change by cooking.
• The fruit of the cashew tree, sometimes called a pseudocarp or false fruit is an accessory fruit.
• The fruit of cashew are an oval or pear shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower.
• It is called cashew apple that ripens into a yellow or red structure about 5 to 11 cm.
• A kidney or boxing glove shaped drupe that grows at the end of the cashew apple is the true fruit of the cashew tree.
• The drupe is first developed on the tree and then the pedicel expands to become the cashew apple.
• The drupe a single shell-encased seed, becomes the true fruit.
• It is generally considered as a nut in the culinary sense.
• The seed is surrounded by a double shell which contains an allergenic phenolic resin, known as anacardic acid.
• Anacardic acid is a potent skin irritant, that is chemically related to the toxic allergenic oil urushiol.
• Raw cashews contain 5 percent water, 30 percent carbohydrates, 44 percent fat, and 18 percent protein.
• 553 kilocalories, 67 percent of the Daily Value (DV) in total fats, 36 percent DV of protein, 13 percent DV of dietary fiber and 11 percent DV of carbohydrates are provided by 100 gram of raw cashews.
• Cashews are rich sources of dietary minerals, including particularly manganese, phosphorus, copper and magnesium.
• It also contains thiamin, vitamin B6 and vitamin K.
• Iron, zinc, potassium and selenium are present in significant content.
• 100 g of raw cashew contain 113 milligrams of beta-sitosterol.
• Cashew seeds can be used in snacking and cooking similarly to all other type of nuts.
• It is ground into a paste to form a base of sauces for curries, or some sweets.
• It is also used in powdered form for preparing several Indian sweets and desserts.
• Curries and sweets in Goan cuisine are made by using both roasted and raw kernels as whole.
• Cashew milk is a plant milk that can be used as an alternative to dairy milk.
• Mature cashew apple can also be eaten fresh, or can be cooked in curries.
• It can also be fermented into citric acid, vinegar or an alcoholic drink.

Cashew in making Alcohol:

• The ripened cashew apples are generally mashed to extract the juice from it.
• It is then kept for fermentation for a few days which is called Neero in the Indian state of Goa.
• Fermented juice then undergoes a process called double distillation.
• The resulting beverage is called fenny or feni which is about 40 to 42 percent alcohol.