Cookbook:Cashew
| Cashew | |
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| Category | Nuts and seeds |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Nuts and Seeds
The cashew is the nut of the cashew tree, Anacardium occidentale.
Characteristics
editCashews are tan, crescent-shaped nuts.[1] They have a very mild flavor, tender texture, and high fat content, which work together to give the perception of richness and creaminess.[2][3]
Selection and storage
editBecause they are so high in fat, cashews can spoil by going rancid.[2] As such, they should be kept in an airtight container away from light and heat. They will last even longer when kept in the freezer.[4]
Use
editCashews are popular, and their rich flavor means they are often eaten on their own, lightly salted, or sugared.[4] Their richness and mild flavor lead to their use as dairy substitutes.[1][4] Cashew nuts also feature in Thai cuisine and Chinese cuisine,[3] generally in whole form, and in Indian cuisine, often ground into sauces such as shahi korma or used as garnish in Indian sweets and desserts.[3] In Malaysia, the young leaves are often eaten raw as salad or with sambal belacan (shrimp paste mixed with chili and lime). In Brazil, the cashew fruit juice is popular all across the country. Additionally, visitors to northeastern areas such as Fortaleza will often find cashew nut vendors selling the nuts for low cost, salted in a plastic bag upon purchase. 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 wafer.
Substitution
editRecipes
editReferences
edit- ↑ a b Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c "How Cashews Conquered the World". The Spruce Eats. Retrieved 2024-02-11.