Editing Cashew (section)

==Uses==

=== Nutrition ===
{{Nutritional value
| name = Cashews, raw
| kcal = 553
| carbs = 30.19 g
| starch = 23.49 g
| sugars = 5.91 g
| lactose = 0.00 g
| fiber = 3.3 g
| fat = 43.85 g
| satfat = 7.783 g
| monofat = 23.797 g
| polyfat = 7.845 g
| protein = 18.22 g
| water = 5.20 g
| vitA_iu = 0
| betacarotene_ug =
| lutein_ug =
| thiamin_mg = 0.423
| riboflavin_mg = 0.058
| niacin_mg = 1.062
| pantothenic_mg = 0.86
| vitB6_mg = 0.417
| folate_ug = 25
| vitB12_ug = 0
| choline_mg =
| vitC_mg = 0.5
| vitD_ug = 0
| vitE_mg = 0.90
| vitK_ug = 34.1
| calcium_mg = 37
| iron_mg = 6.68
| magnesium_mg = 292
| manganese_mg = 1.66
| phosphorus_mg = 593
| potassium_mg = 660
| sodium_mg = 12
| zinc_mg = 5.78
| copper_mg = 2.2
| selenium_ug = 19.9
<!-- amino acids -->| tryptophan =
| threonine =
| isoleucine =
| leucine =
| lysine =
| methionine =
| cystine =
| phenylalanine =
| tyrosine =
| valine =
| arginine =
| histidine =
| alanine =
| aspartic acid =
| glutamic acid =
| glycine =
| proline =
| serine =
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170162/nutrients Link to USDA Database entry]
}}
Raw cashew nuts are 5% water, 30% [[carbohydrate]]s, 44% [[fat]], and 18% [[protein]] (table). In a 100-gram reference amount, raw cashews provide 553 [[kilocalories]], 67% of the [[Daily Value]] (DV) in total fats, 36% DV of [[protein]], 13% DV of [[dietary fiber]], and 11% DV of [[carbohydrate]]s.<ref name="USDA">{{cite web |year=2015 |title=Full Report (All Nutrients): 12087, Nuts, cashew nuts, raw, database version SR 27 |url=https://ndb.nal.usda.gov/ndb/foods/show/3677?fg=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=&measureby= |url-status=dead |archive-url=https://web.archive.org/web/20150818022119/http://ndb.nal.usda.gov/ndb/foods/show/3677?fg=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=&measureby= |archive-date=18 August 2015 |access-date=6 August 2015 |publisher=Agricultural Research Service – United States Department of Agriculture}}</ref> Cashew nuts are rich sources (20% or more of the DV) of [[dietary minerals]], including particularly [[copper]], [[manganese]], [[phosphorus]], and [[magnesium]] (79-110% DV), and of [[thiamin]], [[vitamin B6|vitamin B<sub>6</sub>]], and [[vitamin K]] (32-37% DV).<ref name="USDA" /> [[Iron]], [[potassium]], [[zinc]], and [[selenium]] are present in significant content (14-61% DV) (table).<ref name="USDA" /> Cashews (100g, raw) contain {{convert|113|mg}} of [[beta-sitosterol]].<ref name="USDA" />

=== Nut and shell ===
Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.<ref name="morton" /><ref name="duke" />

Cashews are commonly used in [[Cuisine of the Indian subcontinent|Indian cuisine]], whole for garnishing sweets or curries, or ground into a paste<ref name="duke"/> that forms a base of sauces for curries (e.g., ''[[korma]]''), or some sweets (e.g., ''[[kaju barfi]]''). It is also used in powdered form in the preparation of several Indian sweets and desserts. In [[Goan cuisine]], both roasted and raw kernels of [[Goa Cashew (Kaju or Caju)|Goa Kaju]] are used whole for making curries and sweets. Cashews are also used in [[Thai cuisine|Thai]] and [[Chinese cuisine]]s, generally in whole form. In the Philippines, cashew is a known product of [[Antipolo]] and is eaten with [[suman (food)|''suman'']]. The province of [[Pampanga]] also has a sweet dessert called [[Turrón#Philippines|''turrones de casuy'']], which is cashew [[marzipan]] wrapped in white wafers. In Indonesia, roasted and salted cashews are called ''kacang mete'' or ''kacang mede'', while the cashew apple is called ''jambu monyet'' ({{abbr|lit.|literally}} 'monkey rose apple').{{cn|date=June 2023}}

In the 21st century, cashew cultivation increased in several African countries to meet the manufacturing demands for [[cashew milk]], a [[plant milk]] alternative to [[dairy milk]].<ref>{{cite web |author=Osborn M |date=26 August 2015 |title=Access to Market Data and Supply Chain Visibility offer Economic Boost to Ghana Cashew Farmers |url=http://consumergoods.edgl.com/column/Access-to-Market-Data-and-Supply-Chain-Visibility-offer-Economic-Boost-to-Ghana-Cashew-Farmers101911 |url-status=live |archive-url=https://web.archive.org/web/20160604004917/http://consumergoods.edgl.com/column/Access-to-Market-Data-and-Supply-Chain-Visibility-offer-Economic-Boost-to-Ghana-Cashew-Farmers101911 |archive-date=4 June 2016 |access-date=11 May 2016 |publisher=Consumer Goods Technology}}</ref> In Mozambique, ''bolo polana'' is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is common in South Africa.<ref>{{cite book |author=Phillippa Cheifitz |title=South Africa Eats |year=2009 |publisher=Quivertree Publications |isbn=9780981428727 |oclc=519442115}}</ref>

{{gallery|mode=packed
|Women preparing cashew, Burkina Faso.jpg|Women shelling cashews in [[Burkina Faso]], West Africa
|Shelling cashews.jpg|A woman using a machine to shell cashews in Thailand, wearing gloves to protect against [[contact dermatitis]]
|CashewSnack.jpg|Salted, roasted cashew nuts
|Cashew - sprout.jpg|Cashew sprouts are eaten raw or cooked.}}

===Husk===
The cashew nut kernel has a slight curvature and two [[cotyledon]]s, each representing around 20-25% of the weight of the nut. It is encased in a reddish-brown membrane called a husk, which accounts for approximately 5% of the total nut. Cashew nut husk is used in emerging industrial applications, such as an [[Adsorption|adsorbent]], [[Composite material|composites]], [[biopolymer]]s, [[dye]]s, and enzyme synthesis.<ref>{{Cite journal |last1=Khalid Zafeer |first1=Mohd. |last2=Subrahmanya Bhat |first2=K. |date=2023-01-01 |title=Valorisation of agro-waste cashew nut husk (Testa) for different value-added products |journal=Sustainable Chemistry for Climate Action |volume=2 |pages=100014 |doi=10.1016/j.scca.2023.100014 |issn=2772-8269|doi-access=free |bibcode=2023SCCA....200014K }}</ref>

=== Apple ===
{{See also|Cajuína}}

The mature cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, citric acid,<ref>{{Cite web |last=Africa |first=Nigeria |date=2022-07-17 |title=How Nigeria can turn its huge cashew waste into valuable citric acid |url=https://www.moneyweb.co.za/news/international/how-nigeria-can-turn-its-huge-cashew-waste-into-valuable-citric-acid/ |access-date=2022-07-17 |website=Moneyweb}}</ref> or an alcoholic drink.<ref name="duke" /> It is also used to make preserves, chutneys, and jams in some countries, such as India and Brazil.<ref name="duke" /> In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic.<ref name="morton" /><ref name="eb" />

In Brazil, cashew fruit juice and fruit pulp are used to make sweets, and juice mixed with alcoholic beverages such as ''[[cachaça]]'', and as flour, milk, or cheese.<ref name="Edi Souza">{{cite web |author=Edi Souza |date=28 July 2018 |title=It's cashew time at the fair and on the plate (translated) |url=https://www.folhape.com.br/diversao/diversao/sabores/2018/07/28/NWS,76213,71,513,DIVERSAO,2330-E-TEMPO-CAJU-FEIRA-PRATO.aspx |url-status=live |archive-url=https://web.archive.org/web/20180821223527/https://www.folhape.com.br/diversao/diversao/sabores/2018/07/28/NWS,76213,71,513,DIVERSAO,2330-E-TEMPO-CAJU-FEIRA-PRATO.aspx |archive-date=21 August 2018 |access-date=21 August 2018 |publisher=Folha de Pernambuco |language=pt}}</ref> In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called {{lang|es|dulce de marañón}} ({{lang|es|marañón}} being a Spanish name for cashew).<ref>{{Cite web |last=O |first=Odalys |date=2011-10-15 |title=Dulces de mi campiña, Panamá: Dulce de Marañón |url=https://chefodys3.blogspot.com/2011/10/dulce-de-maranon.html |access-date=2021-09-22 |website=Dulces de mi campiña, Panamá}}</ref>

Cashew nuts are more widely traded than cashew apples, because the fruit, unlike the nut, is easily bruised and has a very limited shelf life.<ref name="Strom-2014">{{cite news |last=Strom |first=Stephanie |date=8 August 2014 |title=Cashew Juice, the Apple of Pepsi's Eye |newspaper=The New York Times |url=https://www.nytimes.com/2014/08/09/business/international/cashew-juice-the-apple-of-pepsis-eye.html |access-date=24 November 2015 |issn=0362-4331}}</ref> Cashew apple juice, however, may be used for manufacturing blended juices.<ref name="Strom-2014" />

When the apple is consumed, its [[astringency]] is sometimes removed by steaming the fruit for five minutes before washing it in cold water. [[Steeping]] the fruit in boiling salt water for five minutes reduces the astringency.<ref>{{cite book |author=Azam-Ali and Judge |url=http://www.fao.org/3/a-ac306e.pdf |title=Small-scale cashew nut processing |publisher=FAO, United Nations |year=2004 |access-date=3 June 2017 |archive-url=https://web.archive.org/web/20170215021318/http://www.fao.org/3/a-ac306e.pdf |archive-date=15 February 2017 |url-status=live}}</ref>

In Cambodia, where the plant is usually grown as an ornamental rather than an economic tree, the fruit is a delicacy and is eaten with salt.<ref name="dyphon" />

===Alcohol===
In the Indian state of [[Goa]], the ripened cashew apples are mashed, and the juice, called "neero", is extracted and kept for fermentation<ref name="duke" /> for a few days. This fermented juice then undergoes a double distillation process. The resulting beverage is called ''[[Feni (liquor)|feni]]'' or fenny. ''Feni'' is about 40-42% alcohol (80-84 proof). The single-distilled version is called ''[[urrak]]'', which is about 15% alcohol (30 proof).<ref name="how-kaju-feni-is-made">{{cite web |title=Cashew Drink Stages |url=https://www.goaonline.in/about/tourism/how-kaju-feni-is-made |access-date=7 April 2021 |website=www.goaonline.in}}</ref> In Tanzania, the cashew apple (''bibo'' in [[Swahili language|Swahili]]) is dried and reconstituted with water and fermented, then distilled to make a strong liquor called ''gongo''.<ref>{{Cite web |last= |first= |title=Eating in Tanzania |url=https://www.lonelyplanet.com/tanzania/in-location/eating/a/nar/0ea61029-2f97-4a70-b083-95460b55cf05/355640 |url-status=live |archive-url=https://web.archive.org/web/20190815074019/https://www.lonelyplanet.com/tanzania/in-location/eating/a/nar/0ea61029-2f97-4a70-b083-95460b55cf05/355640 |archive-date=15 August 2019 |access-date=2021-10-08 |website=Lonely Planet |language=en}}</ref>

{{gallery|mode=packed
|Distilling caju apple liquor in Mogovolas.jpg|Distilling cashew apple liquor (''muchekele'') in Mozambique, southeastern Africa
|Shrivelled and fermented cashew apples ready for distillation.jpg|Cashew apples spread for drying and subsequent storage before reconstitution in water and later fermentation, Mozambique
}}

=== Nut oil ===
Cashew nut oil is a dark yellow oil derived from pressing the cashew nuts (typically from lower-value broken chunks created accidentally during processing) and used for cooking or salad dressing. The highest quality oil is produced from a single cold pressing.<ref>{{cite web|url=http://www.smartkitchen.com/resources/cashew-oil|title=Cashew Oil|publisher=Smart Kitchen|access-date=15 February 2015|archive-date=6 October 2014|archive-url=https://web.archive.org/web/20141006080124/http://www.smartkitchen.com/resources/cashew-oil|url-status=dead}}</ref>

=== Shell oil ===
{{See also|Urushiol}}

Cashew nutshell liquid (CNSL) or cashew shell oil ([[CAS registry number]] 8007-24-7) is a natural [[resin]] with a yellowish [[Paint sheen|sheen]] found in the [[honeycomb structure]] of the cashew nutshell, and is a byproduct of processing cashew nuts. Since it is a strong irritant, it should not be confused with edible cashew nut oil. It is dangerous to handle in small-scale processing of the shells, but is itself a raw material with multiple uses.<ref name=hamad/> It is used in tropical [[folk medicine]] and for anti-[[termite]] treatment of timber.<ref name=clay />  Its composition varies depending on how it is processed.
* Cold, [[Liquid–liquid extraction|solvent-extracted]] CNSL is mostly composed of [[anacardic acids]] (70%),<ref name=cen/> [[cardol]] (18%), and [[cardanol]] (5%).<ref name=hamad/><ref name=epa>{{cite web|url=http://www.epa.gov/hpv/pubs/summaries/casntliq/c13793rr3.pdf|title=Exposure and Use Data for Cashew Nut Shell Liquid|publisher=[[United States Environmental Protection Agency]]|access-date=12 January 2012|archive-url=https://web.archive.org/web/20130512194341/http://www.epa.gov/hpv/pubs/summaries/casntliq/c13793rr3.pdf|archive-date=12 May 2013|url-status=dead}}</ref>
* Heating CNSL [[decarboxylation|decarboxylates]] the anacardic acids, producing a technical grade of CNSL that is rich in cardanol. [[Distillation]] of this material gives distilled, technical CNSL containing 78% cardanol and 8% cardol (cardol has one more [[hydroxyl]] group than cardanol).<ref name=epa/> This process also reduces the degree of thermal [[polymerization]] of the unsaturated alkyl-phenols present in CNSL.
* Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials.<ref name=cen>{{cite journal|doi=10.1021/cen-v086n033.p026|title=A Nutty Chemical|date=8 September 2008 |volume=86|issue=36|pages=26–27|author=Alexander H. Tullo|journal=[[Chemical and Engineering News]]}}</ref><ref name=epa />

These substances are skin allergens, like [[Toxicodendron vernicifluum#Lacquer|lacquer]] and the oils of poison ivy, and they present a danger during manual cashew processing.<ref name=clay>{{Cite book|last=Clay|first=Jason|url=https://books.google.com/books?id=_RU8D9kB714C&q=nutshell+liquid&pg=PA268|title=World Agriculture and the Environment: A Commodity-By-Commodity Guide To Impacts And Practices|date=March 2004|publisher=Island Press|isbn=978-1-55963-370-3|language=en |page=268}}</ref>

This natural oil phenol has interesting chemical structural features that can be modified to create a wide spectrum of biobased [[monomer]]s. These capitalize on the chemically-versatile construct, which contains three [[functional group]]s: The [[aromatic ring]], the [[hydroxyl group]], and the [[double bond]]s in the flanking [[alkyl]] chain. These include [[polyols]], which have recently seen increased demand for their biobased origin and key chemical attributes such as high reactivity, range of functionalities, reduction in blowing agents, and naturally occurring fire retardant properties in the field of rigid polyurethanes, aided by their inherent phenolic structure and larger number of reactive units per unit mass.<ref name=hamad/>

CNSL may be used as a resin for [[carbon composite]] products.<ref>{{cite web|last=Ferri|first=Enrico|title=Bioresins Derived from Cashew Nutshell Oil|url=http://www.materialstoday.com/composite-processing/features/bio-resins-derived-from-cashew-nutshell-oil/|publisher=MaterialsToday|access-date=7 September 2011|date=22 May 2011|archive-url=https://web.archive.org/web/20150910171651/http://www.materialstoday.com/composite-processing/features/bio-resins-derived-from-cashew-nutshell-oil/|archive-date=10 September 2015|url-status=live}}</ref>  CNSL-based [[novolac]] is another versatile industrial monomer deriving from cardanol typically used as a [[cross-link|reticulating]] agent (hardener) for [[epoxy]] matrices in [[Composite material|composite]] applications<ref>{{Cite journal |last1=da Silva |first1=Kássia Teixeira |last2=Oliveira |first2=Beatriz S. |last3=da Silva |first3=Lucas R. R. |last4=Mattos |first4=Adriano L. A. |last5=Mazzetto |first5=Selma E. |last6=Lomonaco |first6=Diego |date=2023-01-27 |title=<scp>Bio-based</scp> novolac resins from cashew nut processing waste: Alternative resource for the development of <scp>high-value</scp> sustainable products |url=http://dx.doi.org/10.1002/app.53661 |journal=Journal of Applied Polymer Science |volume=140 |issue=13 |doi=10.1002/app.53661 |issn=0021-8995}}</ref> providing good thermal and mechanical properties to the final composite material.<ref>{{Cite journal |last1=Ferri |first1=Enrico |last2=Talentino |first2=Debi |date=May 2011 |title=Bio-resins from cashew nutshell oil |url=http://dx.doi.org/10.1016/s0034-3617(11)70074-1 |journal=Reinforced Plastics |volume=55 |issue=3 |pages=29–31 |doi=10.1016/s0034-3617(11)70074-1 |issn=0034-3617}}</ref>

=== Animal feed ===
Discarded cashew nuts are unfit for human consumption and the residues of oil extraction from cashew kernels can be fed to livestock. Animals can also eat the leaves of cashew trees.<ref>{{Cite web|last1=Heuzé |first1=V. |last2=Tran |first2=G. |last3=Hassoun |first3=P. |last4=Bastianelli |first4=D. |last5=Lebas |first5=F. |year=2017 |title=Cashew (Anacardium occidentale) nuts and by-products |website=Feedipedia|url=https://www.feedipedia.org/node/56|access-date=2023-01-16|language=en}}</ref>

=== Other uses ===
In addition to its nut and fruit, the plant has several other uses. In Cambodia, the bark gives a yellow dye, the timber is used in boat-making, and for house-boards, and the wood makes excellent charcoal.<ref name="dyphon">{{cite book |last1=Pauline Dy Phon |title=Plants Utilised In Cambodia/Plantes utilisées au Cambodge |date=2000 |publisher=Imprimerie Olympic |location=Phnom Penh |page=34 |url=https://books.google.com/books?id=InD2RAAACAAJ|author1-link=Pauline Dy Phon }}</ref> The shells yield a black oil used as a preservative and water-proofing agent in [[varnish]]es, cement, and as a [[lubricant]] or timber seal.<ref name=duke/> Timber is used to manufacture furniture, boats, packing crates, and [[charcoal]].<ref name=duke/> Its juice turns black on exposure to air, providing an indelible ink.<ref name=duke/>