Cashew Nuts Raw

Cashews grow on evergreen trees in tropical climates, being the single seed in the fruit, rather than a nut. The shell is toxic and so always removed before handling/consumption in a specific way to prevent contamination of the seed. Sometimes it is steamed or boiled in oil to help speed up the process.

A common ingredient in Thai, Chinese and Indian cuisine, the rich flavour of the cashew mean it's often eaten on its own, lightly salted or sugared.

Cashews are a good source of magnesium, phosphorus, copper, iron, zinc and manganese as well as B vitamins. They also have less fat than peanuts, pecans, almonds and walnuts although the fat is saturated.