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Cashew nuts

A bean shaped nut that grows on a tropical evergreen tree. It was originally native to Central America, but now grown in Brazil, India, and several African countries. It is particularly popular in the cooking of the Far East. Raw cashews should be used for cooking - although even these have been processed to remove prussic acid, which is poisonous.

The nut is rich in prtein, minerals (especially magnesium), some B vitamins and fat, and roasted nuts are a popular snack food - especially when salted. It's also marketed as cashew butter.
The cashew tree is related to a poison ivy, and the shell contains an irritating poison which, if touched, can cause skin blistering. However, this is not present in the nuts.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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