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L’cashew (Western Anacardium) is a plant of the family Anacardiaceaeoriginally from the Brazilian Amazon forest, then from South America. Over the centuries it was introduced in Asia and in all tropical and subtropical regions of the world where it is still widely cultivated. The best known parts of the cashew are the fruit (seed) and its peel, which contain a large amount of vitamins, mineral salts and antioxidants. The seed is used in the food industry, especially for the production of snacks and confectionery. Cashew skins can also be used to make a variety of food products, including a variety of hot sauces. Furthermore, the oil obtained from the cashew nut is used as a condiment in oriental cuisine. Cashew is also known for its medicinal properties: in fact, it can have an antimicrobial and anti-inflammatory effect on the skin. It has also been shown to be effective against certain gastrointestinal disorders and has been used to treat hypothyroidism.
In short, the cashew is an exotic fruit with multiple beneficial properties, let’s get to know it better.
The post continues on our Blog: The cashew nut (Anacardium occidentalis): cultivation and characteristics
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