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Culinary Dictionary
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| Category: Seeds and nuts |
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| Term(s) | ||
Cashew | ||
 The kidney-shaped cashew nut grows out from the bottom of the cashew apple, a pear-shaped fruit native to the Amazon. It is encased in an oily shell that is toxic and can cause an itchy rash if not first exposed to heat. They have a rich, buttery flavor with a lightly crunchy texture. When cooking with cashews, beware not to overcook the nuts, as they tend to turn soft. High in fat (48%), raw cashews should be refrigerated or frozen if not used within a few days. Keep roasted nuts in an airtight container for up to one month, or up to six months if refrigerated or frozen. |