Caju: Diferență între versiuni

Caju
Valori nutritive pentru 100 g
Energie	553 kcal (2.310 kJ)
Carbohidrați	30.19 g
- Amidon	0.74 g
- Zahăr	5.91 g
- Lactoză	0.00 g
- Fibre alimentare	3.3 g
Grăsimi	43.85 g
- saturată	7.783 g
- monounsaturated	23.797 g
- polyunsaturated	7.845 g
Proteine	18.22 g
Vitamina A	0 IU
Tiamină (vit. B1)	0.423 mg (37%)
Riboflavină (vit. B2)	0.058 mg (5%)
Niacină (vit. B3)	1.062 mg (7%)
Acid pantotenic (B5)	0.86 mg (17%)
Vitamina B6	0.417 mg (32%)
Acid folic (vit. B9)	25 μg (6%)
Vitamina B12	0 μg (0%)
Vitamina C	0.5 mg (1%)
Vitamina D	0 μg (0%)
Vitamina E	0.90 mg (6%)
Vitamina K	34.1 μg (32%)
Calciu	37 mg (4%)
Fier	6.68 mg (51%)
Magneziu	292 mg (82%)
Mangan	1.66 mg (79%)
Fosfor	593 mg (85%)
Potasiu	660 mg (14%)
Sodiu	12 mg (1%)
Zinc	5.78 mg (61%)
	Link to Full USDA Database entry; Procentele din paranteze sunt în funcție ; de recomandările americane pentru adulți.; Sursa: USDA Nutrient Database

Caju
	Ripe cashew fruit
Clasificare științifică
Regn:	Plantae
(neclasificat):	Angiospermae
(neclasificat):	Eudicotidae
(neclasificat):	Rosids
Ordin:	Sapindales
Familie:	Anacardiaceae
Gen:	Anacardium
Specie:	A. occidentale
Nume binomial
	Anacardium occidentale; L.
	Modifică text

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Versiunea de la 25 ianuarie 2016 22:44

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 metri (46 ft), but the dwarf cashew, growing up to 6 metri (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, and other parts of the tree have traditionally been used for snake-bites and other folk remedies.

Originally native to northeastern Brazil, the tree is now widely cultivated in Vietnam, Nigeria and India as major production countries.^[1]

Etymology

Its English name derives from the Portuguese name for the fruit of the cashew tree caju (Portuguese pronunciation: [kaˈʒu]), which itself is derived from the indigenous Tupian name acajú, literally meaning "nut that produces itself".^[2] The name Anacardium, originally from the Greek, refers to the unusual location of the seed outside the core or heart of the fruit (ana means "without" and -cardium means "heart").

Habitat and growth

The cashew tree is large and evergreen, growing to 10–12 m (~32 ft) tall, with a short, often irregularly shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4 to 22 cm long and 2 to 15 cm broad, with smooth margins. The flowers are produced in a panicle or corymb up to 26 cm long; each flower is small, pale green at first, then turning reddish, with five slender, acute petals 7 to 15 mm long. The largest cashew tree in the world covers an area of about 7.500 metri pătrați (81.000 sq ft); it is located in Natal, Rio Grande do Norte, Brazil.

The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower.^[3] Called the cashew apple, better known in Central America as marañón, it ripens into a yellow and/or red structure about 5–11 cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus.

The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. Within the true fruit is a single seed, which is often considered a nut, in the culinary sense. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the better-known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. People who are allergic to cashew (or poison ivy) urushiols may cross-react to mango or pistachio which are also in the Anacardiaceae family. Some people are allergic to cashews, but cashews are a less frequent allergen than tree nuts or peanuts.^[4]

While the cashew plant is native to northeast Brazil, the Portuguese took it to Goa, India, between 1560 and 1565. From there it spread throughout Southeast Asia and eventually Africa.^[5]

Cashew "nut"

Botanically speaking, cashew are not actually nuts but merely seeds. Culinary uses for cashew seeds are similar to uses for nuts, however, and the seeds are frequently referred to as nuts. Cashews, unlike oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. Many Southeast Asian cuisines use cashews for this unusual characteristic, rather than other nuts.^[6]

The shell of the cashew nut is toxic, which is why the nut is never sold in the shell to consumers.^[7]

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.

The cashew nut can also be harvested in its tender form, when the shell has not hardened and is green in color. The shell is soft and can be cut with a knife and the kernel extracted, but it is already corrosive at this stage, so gloves are required. The kernel can be soaked in turmeric water to get rid of the corrosive material before use. 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 called turrones de casuy, 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 (literally means monkey rose apple).

In Mozambique, bolo polana is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa, too.^[8]

South American countries have developed their own specialties. In Brazil, the cashew fruit juice is popular all across the country. In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called dulce de marañón. Marañón is one of the Spanish names for cashew.

Production

Top 5 Countries for Production of Cashew Nuts (with shell) in 2013
Country	Production MT (metric tons)
Vietnam	1,110,800
Nigeria	950,000
India	753,000
Côte d'Ivoire	450,000
Benin	180,000
World Total	4,439,960
Source: Food & Agriculture Organization^[1]

Cashew nuts are produced in tropical countries because the tree is frost sensitive, adapting to various climatic regions between the latitudes of 25°N and 25°S.^[9] The traditional cashew tree is tall (up to 14 m) and takes three years from planting before it starts production, and eight years before economic harvests can begin. More recent breeds, such as the dwarf cashew trees, are up to 6 m tall, and start producing after the first year, with economic yields after three years. The cashew nut yields for the traditional tree are about 0.25 metric tons per hectare, in contrast to over a ton per hectare for the dwarf variety. Grafting and other modern tree management technologies are used to further improve and sustain cashew nut yields in commercial orchards.^[5]

In 2013, the world total for production of cashew nuts (in shells) was 4.4 million metric tons.^[1] Vietnam was the world's largest individual producer in 2013 with 1.1 million tons.^[1] As of 2014, rapid growth of cashew cultivation in Côte d'Ivoire made this country the top African exporter.^[10]

Fluctuations in world market prices, poor working conditions and low pay for local harvesting have caused discontent in the cashew nut industry.^[11]^[12]^[13]

Nutrition

In a 100 gram serving, raw cashews provide 553 calories, 67% of the Daily Value (DV) in total fats, 36% DV of protein, 13% DV of dietary fiber and 11% DV of carbohydrates (table).^[14] Cashews are rich sources (> 19% DV) of dietary minerals, including particularly copper, manganese, phosphorus and magnesium (79-110% DV), and of thiamin, vitamin B6 and vitamin K (32-37% DV) (table).^[14] Iron, potassium, zinc and selenium are present in significant content (14-61% DV) (table).^[14] Cashews (100 grams, raw) contain 113 mg of beta-sitosterol.^[14]

Allergy

For some 5% of people, cashews, like tree nuts, can lead to complications or allergic reactions.^[15]^[16]^[17] Cashews contain gastric and intestinal soluble oxalates, albeit less than tree nuts; people with a tendency to form kidney stones may need moderation and medical guidance.^[18] Allergies to tree nuts and cashews can be life-threatening or even fatal; prompt medical attention is necessary if tree nut allergy reaction is observed.^[16] These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. Reactions to cashew and tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling or manufacturing, particularly in Europe.^[15]^[16]

Cashew oil

Cashew oil is a dark yellow oil for cooking or salad dressing pressed from cashew nuts (typically broken chunks created during processing). This may be produced from a single cold pressing.^[19]

Cashew shell oil

Vezi și: Urushiol.

Caju (sau Acaju) (Anacardium occidentale) este un copac din familia Anacardiaceae, originar din Brazilia, membru al aceleiași familii din care face parte fisticul și fructul mango.^[20]

Fructele acestuia sunt comestibile și se numesc alune caju, sau alune acaju.

Note

^ ^a ^b ^c ^d „Major Food And Agricultural Commodities And Producers – Countries By Commodity”. Fao.org. 2013. Accesat în 6 septembrie 2015.
^ „Caju, identidade tropical que exala saúde — Embrapa”. Embrapa.br. Accesat în 22 decembrie 2012.
^ Varghese, T.; Pundir, Y. (1964). „Anatomy of the pseudocarp in Anacardium occidentale L”. Proceedings: Plant Sciences. 59 (5): 252–258.
^ Rosen, T.; Fordice, D. B. (aprilie 1994). „Cashew Nut Dermatitis”. Southern Medical Journal. 87 (4): 543–546. doi:10.1097/00007611-199404000-00026. PMID 8153790. Accesat în 13 ianuarie 2011.
^ ^a ^b „Cajucultura historia (in Portuguese)”. Accesat în 2 februarie 2010.
^ Harold McGee (2004). On food and cooking (See Nuts and Other Oil-rich Seeds chapter). Scribner. ISBN 978-0-684-80001-1.
^ „Glossary C-G”. www.joyofbaking.com. iFood Media LLC. Arhivat din original la 27 martie 2014.
^ Phillippa Cheifitz (2009). South Africa Eats.
^ „Cultivating Cashew Nuts”. ARC-Institute for Tropical and Subtropical Crops, South Africa. Accesat în 15 februarie 2015.
^ Bavier, Joe (29 octombrie 2014). „War-scarred Ivory Coast aims to conquer the world of cashews”. Reuters. Accesat în 9 februarie 2015.
^ „Tanzania riots over cashew nut payments”. BBC. 24 aprilie 2013. Accesat în 14 mai 2013.
^ Lamble L (2 noiembrie 2013). „Cashew nut workers suffer 'appalling' conditions as global slump dents profits”. The Guardian. Accesat în 6 septembrie 2015.
^ Wilson B (4 mai 2015). „'Blood cashews': the toxic truth about your favourite nut”. The Telegraph. Accesat în 6 septembrie 2015.
^ ^a ^b ^c ^d „Full Report (All Nutrients): 12087, Nuts, cashew nuts, raw, database version SR 27”. Agricultural Research Service – United States Department of Agriculture. 2015. Accesat în 6 august 2015.
^ ^a ^b McWilliam V, Koplin J, Lodge C, Tang M, Dharmage S, Allen K (2015). „The prevalence of tree nut allergy: a systematic review”. Curr Allergy Asthma Rep. 15 (9): 555. doi:10.1007/s11882-015-0555-8. PMID 26233427.
^ ^a ^b ^c „Cashew Allergies”. Informall Database – funded by European Union. 2010.
^ „Food Allergies – INFOSAN” (PDF). World Health Organization. 2006.
^ Rittera; et al. (mai 2007). „Soluble and insoluble oxalate content of nuts”. Journal of Food Composition and Analysis. 20 (3–4): 169–174. doi:10.1016/j.jfca.2006.12.001.
^ „Cashew Oil”. Smart Kitchen. Accesat în 15 februarie 2015.
^ Caju, un fruct sănătos

Legături externe

Alunele de caju, aboutnuts.com

Commons

Wikimedia Commons conține materiale multimedia legate de Caju

Acest articol din domeniul botanicii este un ciot. Puteți ajuta Wikipedia prin completarea lui.

[fao2013-1] „Major Food And Agricultural Commodities And Producers – Countries By Commodity”. Fao.org. 2013. Accesat în 6 septembrie 2015.

[2] „Caju, identidade tropical que exala saúde — Embrapa”. Embrapa.br. Accesat în 22 decembrie 2012.

[3] Varghese, T.; Pundir, Y. (1964). „Anatomy of the pseudocarp in Anacardium occidentale L”. Proceedings: Plant Sciences. 59 (5): 252–258.

[Rosen-4] Rosen, T.; Fordice, D. B. (aprilie 1994). „Cashew Nut Dermatitis”. Southern Medical Journal. 87 (4): 543–546. doi:10.1097/00007611-199404000-00026. PMID 8153790. Accesat în 13 ianuarie 2011.

[caju2010-5] „Cajucultura historia (in Portuguese)”. Accesat în 2 februarie 2010.

[mcgee-6] Harold McGee (2004). On food and cooking (See Nuts and Other Oil-rich Seeds chapter). Scribner. ISBN 978-0-684-80001-1.

[7] „Glossary C-G”. www.joyofbaking.com. iFood Media LLC. Arhivat din original la 27 martie 2014.

[8] Phillippa Cheifitz (2009). South Africa Eats.

[9] „Cultivating Cashew Nuts”. ARC-Institute for Tropical and Subtropical Crops, South Africa. Accesat în 15 februarie 2015.

[10] Bavier, Joe (29 octombrie 2014). „War-scarred Ivory Coast aims to conquer the world of cashews”. Reuters. Accesat în 9 februarie 2015.

[11] „Tanzania riots over cashew nut payments”. BBC. 24 aprilie 2013. Accesat în 14 mai 2013.

[12] Lamble L (2 noiembrie 2013). „Cashew nut workers suffer 'appalling' conditions as global slump dents profits”. The Guardian. Accesat în 6 septembrie 2015.

[13] Wilson B (4 mai 2015). „'Blood cashews': the toxic truth about your favourite nut”. The Telegraph. Accesat în 6 septembrie 2015.

[USDA-14] „Full Report (All Nutrients): 12087, Nuts, cashew nuts, raw, database version SR 27”. Agricultural Research Service – United States Department of Agriculture. 2015. Accesat în 6 august 2015.

[allen-15] McWilliam V, Koplin J, Lodge C, Tang M, Dharmage S, Allen K (2015). „The prevalence of tree nut allergy: a systematic review”. Curr Allergy Asthma Rep. 15 (9): 555. doi:10.1007/s11882-015-0555-8. PMID 26233427.

[eu-16] „Cashew Allergies”. Informall Database – funded by European Union. 2010.

[17] „Food Allergies – INFOSAN” (PDF). World Health Organization. 2006.

[18] Rittera; et al. (mai 2007). „Soluble and insoluble oxalate content of nuts”. Journal of Food Composition and Analysis. 20 (3–4): 169–174. doi:10.1016/j.jfca.2006.12.001.

[19] „Cashew Oil”. Smart Kitchen. Accesat în 15 februarie 2015.

[20] Caju, un fruct sănătos

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@@ Linia 1: / Linia 1: @@
+{{taxobox
+|image = Cashew apples.jpg
+|image_caption = Ripe cashew fruit
+|regnum = [[Plantae]]
+|unranked_divisio = [[Angiospermae]]
+|unranked_classis = [[Eudicotidae]]
+|unranked_ordo = [[Rosids]]
+|ordo = [[Sapindales]]
+|familia = [[Anacardiaceae]]
+|genus = ''[[Anacardium]]''
+|species = '''''A. occidentale'''''
+|binomial = ''Anacardium occidentale''
+|binomial_authority = [[Carl Linnaeus|L.]]
+}}
+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 {{convert|14|m|ft}}, but the dwarf cashew, growing up to {{convert|6|m|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, and other parts of the tree have traditionally been used for snake-bites and other folk remedies.
+Originally native to northeastern [[Brazil]], the tree is now widely cultivated in [[Vietnam]], [[Nigeria]] and [[India]] as major production countries.<ref name=fao2013/>
+== Etymology ==
+Its English name derives from the Portuguese name for the fruit of the cashew tree ''caju'' (Portuguese pronunciation: [kaˈʒu]), which itself is derived from the indigenous [[Tupian]] name ''acajú'', literally meaning "nut that produces itself".<ref>{{cite web|url=http://www.embrapa.br/embrapa/imprensa/artigos/2005/artigo.2005-12-29.6574944222 |title=Caju, identidade tropical que exala saúde — Embrapa |publisher=Embrapa.br |accessdate=2012-12-22}}</ref> The name Anacardium, originally from the Greek, refers to the unusual location of the seed outside the core or heart of the fruit (''ana'' means "without" and ''-cardium'' means "heart").
+== Habitat and growth ==
+[[File:Anacardium occidentale - Köhler–s Medizinal-Pflanzen-010.jpg|upright|thumb|'Anacardium occidentale', from Koehler's 'Medicinal-Plants' (1887)]]
+The cashew tree is large and [[evergreen]], growing to 10–12&nbsp;m (~32&nbsp;ft) tall, with a short, often irregularly shaped trunk.  The [[leaf|leaves]] are spirally arranged, leathery textured, elliptic to obovate, 4 to 22&nbsp;cm long and 2 to 15&nbsp;cm broad, with smooth margins. The [[flower]]s are produced in a [[panicle]] or [[corymb]] up to 26&nbsp;cm long; each flower is small, pale green at first, then turning reddish, with five slender, acute [[petal]]s 7 to 15&nbsp;mm long. [[Maior cajueiro do mundo|The largest cashew tree in the world]] covers an area of about {{convert|7500|m2|ft2}}; it is located in [[Natal, Rio Grande do Norte]], Brazil.
+The [[fruit]] of the cashew tree is an [[accessory fruit]] (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or [[pear-shaped]] structure, a [[hypocarpium]], that develops from the [[Pedicel (botany)|pedicel]] and the receptacle of the cashew flower.<ref>{{cite journal | last1 = Varghese | first1 = T. | last2 = Pundir | first2 = Y. | year = 1964 | title = Anatomy of the pseudocarp in ''Anacardium occidentale'' L. | url = | journal = Proceedings: Plant Sciences | volume = 59 | issue = 5| pages = 252–258 }}</ref> Called the cashew apple, better known in Central America as ''marañón'', it ripens into a yellow and/or red structure about 5–11&nbsp;cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little  hint of grapefruit-like citrus.
+[[File:Cashew Flower.JPG|thumb|left|Flower of cashew tree]]
+[[File:Anacardium occidentale tree.jpg|right|thumb|Cashew tree]]
+The true fruit of the cashew tree is a kidney or boxing-glove shaped [[drupe]] that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. Within the true fruit is a single [[seed]], which is often considered a  [[nut (fruit)|nut]], in the culinary sense. The seed is surrounded by a double shell containing an allergenic [[natural phenol|phenolic]] resin, [[anacardic acid]], a potent skin [[Irritation|irritant]] chemically related to the better-known allergenic oil [[urushiol]] which is also a [[toxin]] found in the related [[poison ivy (plant)|poison ivy]]. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains [[urushiol]] droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. People who are allergic to cashew (or poison ivy) urushiols may cross-react to [[mango]] or [[pistachio]] which are also in the Anacardiaceae family. Some people are [[allergy|allergic]] to cashews, but cashews are a less frequent [[allergen]] than tree nuts or [[peanut]]s.<ref name="Rosen">{{cite journal
+  | last = Rosen | first = T. | authorlink =  |author2=Fordice, D. B.
+  | title = Cashew Nut Dermatitis | journal = Southern Medical Journal | volume = 87  | issue = 4
+  | pages = 543–546 | publisher =  | date = April 1994
+  | url = http://journals.lww.com/smajournalonline/Citation/1994/04000/Cashew_Nut_Dermatitis.26.aspx
+  | issn =  | doi =  10.1097/00007611-199404000-00026| pmid = 8153790 | accessdate = 2011-01-13
+}}</ref>
+While the cashew plant is native to northeast [[Brazil]], the [[Portuguese People|Portuguese]] took it to [[Goa]], [[India]], between 1560 and 1565.  From there it spread throughout Southeast Asia and eventually Africa.<ref name=caju2010>{{cite web| title = Cajucultura historia (in Portuguese)| url = http://www.cajucultura.com/historia.html| accessdate = February 2, 2010}}</ref>
+== Cashew "nut" ==
+[[File:Young cashew nuts.jpg|thumb|Young cashew seeds]]
+[[File:CashewSnack.jpg|thumb|Cashews as a snack]]
+Botanically speaking, cashew are not actually [[nut (fruit)|nuts]] but merely seeds. Culinary uses for cashew seeds are similar to uses for nuts, however, and the seeds are frequently referred to as nuts. Cashews, unlike oily tree nuts, contain [[starch]] to about 10% of their weight. This makes them more effective than nuts in thickening water-based dishes such as soups, meat stews, and some [[India]]n milk-based desserts. Many Southeast Asian  cuisines use cashews for this unusual characteristic, rather than other nuts.<ref name=mcgee>{{cite book|title=On food and cooking (See Nuts and Other Oil-rich Seeds chapter)|author=Harold McGee|isbn= 978-0-684-80001-1|year=2004|publisher=Scribner|url=http://www.curiouscook.com/site/on-food-and-cooking.html}}</ref>
+The shell of the cashew nut is toxic, which is why the nut is never sold in the shell to consumers.<ref>{{cite web|url=http://www.joyofbaking.com/other/glossaryCG.html|publisher=iFood Media LLC|title=Glossary C-G|website=www.joyofbaking.com|archiveurl=https://web.archive.org/web/20140327102936/http://joyofbaking.com/other/glossaryCG.html|archivedate=2014-03-27}}</ref>
+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.
+[[File:Cashew - sprout.jpg|thumb|left|Cashew sprouts (above) are eaten raw as well as cooked]]
+The cashew nut can also be harvested in its tender form, when the shell has not hardened and is green in color. The shell is soft and can be cut with a knife and the kernel extracted, but it is already corrosive at this stage, so gloves are required. The kernel can be soaked in [[turmeric]] water to get rid of the corrosive material before use.
+Cashew nuts are also used in [[Thai cuisine|Thai]] and [[Chinese cuisine]], generally in whole form.
+In the Philippines, cashew is a known product of [[Antipolo]], and is eaten with [[suman (food)|''suman'']]. [[Pampanga]] also has a sweet dessert called [[Turrón#Philippines|''turrones de casuy'']], 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'' (literally means monkey rose apple).
+In [[Mozambique]], ''bolo polana'' is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa, too.<ref>{{cite book|title=South Africa Eats|author=Phillippa Cheifitz|year=2009|url=http://www.worldcat.org/title/south-africa-eats/oclc/519442115}}</ref>
+South American countries have developed their own specialties. In [[Brazil]], the cashew fruit juice is popular all across the country. In [[Panama]], the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called ''dulce de marañón''. ''Marañón'' is one of the Spanish names for cashew.
+== Production ==
+{| class="wikitable" style="float:right; width:290px; margin:10px"
+|-
+! colspan=3|Top 5 Countries for Production of Cashew Nuts (with shell) in 2013
+|-
+| Country || style="text-align:right;"| Production<br />MT (metric tons)
+|-
+| {{flag|Vietnam}} || style="text-align:right;"| 1,110,800
+|-
+| {{flag|Nigeria}} || style="text-align:right;"| 950,000
+|-
+| {{flag|India}} || style="text-align:right;"| 753,000
+|-
+| {{flag|Côte d'Ivoire}} || style="text-align:right;"| 450,000
+|-
+| {{flag|Benin}} || style="text-align:right;"| 180,000
+|-
+!'''World Total''' !! style="text-align:right;"| '''4,439,960'''
+|-
+|colspan=3 style="font-size:90%" |''Source: Food & Agriculture Organization''<ref name=fao2013>{{cite web|url=http://faostat3.fao.org/browse/rankings/countries_by_commodity/E |title=Major Food And Agricultural Commodities And Producers – Countries By Commodity |publisher=Fao.org |year= 2013|accessdate=6 September 2015}}</ref>
+|}
+[[File:Indonesia cashews.jpg|thumb|Cashew nuts being inspected after harvest]]
+Cashew nuts are produced in tropical countries because the tree is frost sensitive, adapting to various climatic regions between the latitudes of 25°N and 25°S.<ref>{{cite web|url=http://www.nda.agric.za/docs/Infopaks/cashew.htm|title= Cultivating Cashew Nuts |publisher=ARC-Institute for Tropical and Subtropical Crops, South Africa|accessdate=February 15, 2015}}</ref> The traditional cashew tree is tall (up to 14&nbsp;m) and takes three years from planting before it starts production, and eight years before economic harvests can begin. More recent breeds, such as the dwarf cashew trees, are up to 6&nbsp;m tall, and start producing after the first year, with economic yields after three years. The cashew nut yields for the traditional tree are about 0.25 metric tons per hectare, in contrast to over a ton per hectare for the dwarf variety. Grafting and other modern tree management technologies are used to further improve and sustain cashew nut yields in commercial orchards.<ref name=caju2010 />
+In 2013, the world total for production of cashew nuts (in shells) was 4.4 million metric tons.<ref name=fao2013/> [[Vietnam]] was the world's largest individual producer in 2013 with 1.1 million tons.<ref name=fao2013/> As of 2014, rapid growth of cashew cultivation in [[Ivory Coast|Côte d'Ivoire]] made this country the top [[Africa]]n exporter.<ref>{{cite web |url= http://www.reuters.com/article/2014/10/29/us-ivorycoast-cashews-insight-idUSKBN0II0Y620141029 |title=War-scarred Ivory Coast aims to conquer the world of cashews |first=Joe |last=Bavier |work=Reuters |date=29 October 2014 |accessdate=9 February 2015}}</ref>
+Fluctuations in world market prices, poor working conditions and low pay for local harvesting have caused discontent in the cashew nut industry.<ref>{{cite news|url=http://www.bbc.co.uk/news/world-africa-22282599|title=Tanzania riots over cashew nut payments|publisher=BBC|date=24 April 2013|accessdate=14 May 2013}}</ref><ref>{{cite news|url=http://www.theguardian.com/global-development/2013/nov/02/cashew-nut-workers-pay-conditions-profits|title=Cashew nut workers suffer 'appalling' conditions as global slump dents profits|author=Lamble L|publisher=The Guardian|date=2 November 2013|accessdate=6 September 2015}}</ref><ref>{{cite news|title='Blood cashews': the toxic truth about your favourite nut|url=http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11577928/Blood-cashews-the-toxic-truth-about-your-favourite-nut.html|publisher=The Telegraph|author=Wilson B|date=4 May 2015|accessdate=6 September 2015}}</ref>
+== Nutrition ==
+{{Nutritional value
+| kcal              = 553
+| carbs           = 30.19 g
+| starch          = 0.74 g
+| sugars          = 5.91 g
+| lactose         = 0.00 g
+| fiber           = 3.3 g
+| fat             = 43.85 g
+| satfat          = 7.783 g
+| monofat         = 23.797 g
+| polyfat         = 7.845 g
+| protein         = 18.22 g
+| water           = 5.20 g
+| vitA_iu         = 0
+| betacarotene_ug =
+| lutein_ug       =
+| thiamin_mg      = 0.423
+| riboflavin_mg   = 0.058
+| niacin_mg       = 1.062
+| pantothenic_mg  = 0.86
+| vitB6_mg        = 0.417
+| folate_ug       = 25
+| vitB12_ug       = 0
+| choline_mg      =
+| vitC_mg         = 0.5
+| vitD_ug         = 0
+| vitE_mg         = 0.90
+| vitK_ug         = 34.1
+| calcium_mg      = 37
+| iron_mg         = 6.68
+| magnesium_mg    = 292
+| manganese_mg    = 1.66
+| phosphorus_mg   = 593
+| potassium_mg    = 660
+| sodium_mg       = 12
+| zinc_mg         = 5.78
+| copper_mg       = 2.2
+| selenium_ug     = 19.9
+<!-- amino acids -->
+| tryptophan      =
+| threonine       =
+| isoleucine      =
+| leucine         =
+| lysine          =
+| methionine      =
+| cystine         =
+| phenylalanine   =
+| tyrosine        =
+| valine          =
+| arginine        =
+| histidine       =
+| alanine         =
+| aspartic acid   =
+| glutamic acid   =
+| glycine         =
+| proline         =
+| serine          =
+| source_usda     = 1
+| note            = [http://ndb.nal.usda.gov/ndb/foods/show/3677?fg=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=&measureby= Link to Full USDA Database entry]
+}}
+In a 100 gram serving, raw cashews provide 553 [[calories]], 67% of the [[Daily Value]] (DV) in total [[fat]]s, 36% DV of [[protein]], 13% DV of [[dietary fiber]] and 11% DV of [[carbohydrate]]s (table).<ref name="USDA">{{cite web|url=http://ndb.nal.usda.gov/ndb/foods/show/3677?fg=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=&measureby=|title=Full Report (All Nutrients): 12087, Nuts, cashew nuts, raw, database version SR 27|publisher=Agricultural Research Service – United States Department of Agriculture|accessdate=6 August 2015|date=2015}}</ref> Cashews are rich sources (> 19% DV) of [[dietary minerals]], including particularly [[copper]], [[manganese]], [[phosphorus]] and [[magnesium]] (79-110% DV), and of [[thiamin]], [[vitamin B6]] and [[vitamin K]] (32-37% DV) (table).<ref name="USDA"/> [[Iron]], [[potassium]], [[zinc]] and [[selenium]] are present in significant content (14-61% DV) (table).<ref name="USDA"/> Cashews (100 grams, raw) contain 113&nbsp;mg of [[beta-sitosterol]].<ref name="USDA"/>
+=== Allergy ===
+For some 5% of people, cashews, like tree nuts, can lead to complications or [[Anaphylaxis|allergic reactions]].<ref name="allen">{{cite journal|journal=Curr Allergy Asthma Rep|year=2015|volume=15|issue=9|page=555|doi=10.1007/s11882-015-0555-8|title=The prevalence of tree nut allergy: a systematic review|authors=McWilliam V, Koplin J, Lodge C, Tang M, Dharmage S, Allen K|pmid=26233427}}</ref><ref name="eu">{{cite web|title=Cashew Allergies|publisher=Informall Database – funded by European Union|year=2010|url=http://foodallergens.ifr.ac.uk/food.lasso?selected_food=15}}</ref><ref>{{cite web|title=Food Allergies – INFOSAN|publisher=World Health Organization|year=2006|url=http://www.who.int/foodsafety/fs_management/No_03_allergy_June06_en.pdf}}</ref> Cashews contain gastric and intestinal soluble [[oxalates]], albeit less than tree nuts; people with a tendency to form [[Nephrolithiasis|kidney stones]] may need moderation and medical guidance.<ref>{{cite journal|title=Soluble and insoluble oxalate content of nuts|author=Rittera|journal=Journal of Food Composition and Analysis|volume=20|issue= 3–4|date= May 2007| pages= 169–174|doi=10.1016/j.jfca.2006.12.001|display-authors=etal}}</ref> Allergies to tree nuts and cashews can be life-threatening or even fatal; prompt medical attention is necessary if tree nut allergy reaction is observed.<ref name=eu/> These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. Reactions to cashew and tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling or manufacturing, particularly in [[Europe]].<ref name="allen"/><ref name=eu/>
+<!--
+An estimated 1.8 million Americans (between 0.4%-0.6% of the population) have an [[Tree nut allergy|allergy to tree nuts]]. Young children are most affected; and tree nuts allergies tend to last lifelong. Some regions of the world have higher incidence rates than others.<ref>{{cite web|title=Tree nuts – allergy education|url=http://www.foodallergy.org/page/tree-nut-allergy|publisher=The Food Allergy & Anaphylaxis Network|year=2012}}</ref><ref>[http://www.foodallergy.org/files/FoodAllergyFactsandStatistics.pdf Food Allergy Facts and Statistics for the United States]</ref>
+-->
+== Cashew oil ==
+'''Cashew oil''' is a dark yellow oil for cooking or salad dressing pressed from cashew nuts (typically broken chunks created during processing).  This may be produced from a single cold pressing.<ref>{{cite web|url=http://www.smartkitchen.com/resources/cashew-oil|title=Cashew Oil|publisher=Smart Kitchen|accessdate=February 15, 2015}}</ref>
+=== Cashew shell oil ===
+{{See also|Urushiol}}
 [[Fișier:Cashew apples.jpg|thumb|right|Fructul caju, înainte de a fi cules, în Kollam, India]]
 [[Fișier:CashewSnack.jpg|thumb|Nuci caju, sărate]]