Useful information

Cashew nuts - for toothache and heart

Having discovered America, the Portuguese enriched not only Europe with new discoveries, including gastronomic ones, but, as it turned out later, the whole world. One of these discoveries was cashews - a nut that rightly occupies the top lines in the list of the most delicious nuts. Besides, cashew, or anacardium western(Anacardium occidentale) the sumac family is one of those plants that can be called waste-free: everything that a cashew tree gives is used by humans for various purposes. The bark and leaves are used for medicinal purposes, the shells of nuts - for industrial purposes, nuts and so-called cashew apples - for gastronomic purposes.

The cashew fruit consists, in fact, of two parts: the so-called "apple" of the cashew and the nut itself. "Apple" cashew is a fleshy, very juicy fruit with a sweet and sour taste. At the top of such an apple there is a nut in a hard shell, which, as it ripens, acquires a dark green, almost brown color. Unfortunately, cashew "apples" spoil very quickly and are practically unsuitable for transportation. Therefore, you can get to know them better only where they grow - in almost all countries with a warm climate.

If ripe cashews can be eaten fresh without fear, then cashews are not so simple. Have you ever wondered why, unlike other nuts, cashews are never sold in shell? And this is because between the shell and the shell, behind which the nut is hidden, there is a very caustic substance cardol, which, upon contact with the skin, causes serious dermatological problems (the skin becomes covered with extremely painful blistering burns). Therefore, before being put on sale, the nuts are very carefully removed from the shell and shell, after which, as a rule, they undergo special heat treatment until the oil completely evaporates (even a small amount of it can cause poisoning). This is such a dangerous process that even among experienced nut splitters there are frequent cases of burns with this substance, because nuts are cut only by hand. Do not try to peel cashew nuts yourself if you get the chance somewhere in tropical countries!

Ripe cashews are removed from the tree, after which the nuts are separated from the "apple" and dried in the sun. Then the nuts are fried in hot sand or on metal sheets to neutralize the poisonous cashew oil from the shell, the shell is removed and sorted into categories (in India, for example, there are 16 of them). A very valuable cashew oil is obtained from the shell, with which the wood is impregnated against decay.

The use of cashew nuts in cooking is extremely wide: it is an excellent independent snack, and a wonderful component in salads, first and second courses, sauces and pastries. Cashew nuts are very popular in Asian, Indian cuisines.

Why are cashew nuts so great? Firstly, it has a very delicate buttery taste, and secondly, like most nuts and nut fruits, it is nutritious. Cashews contain up to 21% proteins, 47% fats, 22% carbohydrates, vitamins: riboflavin (B2), thiamine (B1), niacin and carotene.

It is interesting to use cashew products among different nations. For example, in Africa, cashews are used as a means for applying tattoos, in Brazil, cashews are considered an aphrodisiac, a remedy for asthma, bronchitis, flu, indigestion, diabetes, in Haiti - a remedy for toothaches and warts, in Mexico they fade freckles, in Panama they treat hypertension, in Peru they use it as an antiseptic, in Venezuela they treat sore throat ... And official science confirms the beneficial properties of cashews: in particular, antibacterial, antidysenteric, antimicrobial, antiseptic, tonic ...One thing can be said: not every plant is so generously endowed by nature with properties that are useful for the human body.

Cashews are rich in proteins and carbohydrates, vitamins A, B2, B1 and iron, contain zinc, phosphorus, calcium. Vitamins promote the metabolism of proteins and fatty acids in the body, lower blood cholesterol levels, strengthen the immune system, and ensure the normal functioning of the cardiovascular system. As an aid, these nuts are used for toothache, psoriasis, dystrophy, metabolic disorders, anemia.

Many people try to avoid eating cashews because of the misconception that they are high in fat. In fact, they have even less fat than almonds, walnuts, peanuts, and pecans.

"Ural gardener" No. 18, 2017

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