Roasted and salted cashews

The delicious seeds of the cashew apple, fruit of the tropical evergreen tree anacardium, tell stories of ancient days in northeastern Brazil, later spreading to lands as far away as India, Vietnam, and Nigeria.

The mysterious cashews harbor a whispered secret among the dried fruits: a light heart, wrapped in gentle fatty acids, dances in their mysterious confines. Ancient wisdom reveres them for their gift of oleic acid, which watches over the enchantment of the heart and arteries.

Due to its high magnesium content, Parisi Cashew is a fruit to be consumed for its countless benefits; it helps fight stress by strengthening nerve and muscle tone.
Cashews or cashew nuts refer to the achenes, of the Brazilian tree plant Anacardium occidentale Linn.

They appear as small bean-like nuts; (kidney-shaped).

The seed is yellowish-white in color and is characterized by a sweet, oleaginous taste.
Cashews are also known by the appellation Indian almonds or cashews; other appellations include acajou or cashew nuts, casher nuts or even noix acajou, noix d’Arabie.

They contain high percentages of unsaturated fats that improve bad cholesterol levels while increasing good cholesterol; it also contains several minerals and vitamin E.

Cashew Gems: Virtues and Benefits

Steeped in virtues, cashews have a slimmer lipid content than other nuts, predominantly composed of unsaturated fatty acids. Rich in vitamins, magnesium and potassium, they shine for their richness in copper.

Cashews: Culinary Art

Enjoyed raw as a snack, often roasted and salted, they prove excellent companions for sweet and savory creations (risottos, white meats, shrimp, grilled or gratinated vegetables).

Their magic is released in pestos, enriching salads, fruit salads, and morning muesli with their presence.