Cashew
The cashew nut is the fruit of the tropical evergreen tree Anacardium occidentale. The plant belongs to the sumac family (Anacardiaceae). It is one of the world’s most prized nuts because of its mild, slightly sweet flavour and creamy texture. They originate from tropical regions and are widely grown in Asia, Africa and South America.
Origin and breeding
Cashew originated in South America, but has now spread all over the world. Today, the largest producers are the Ivory Coast, India and Vietnam. The Indian nuts we offer come from the Binh Phuoc region in southeast Vietnam. Thanks to its favourable climate, this is the best region in Vietnam for growing cashew.
The tree is grown in tropical climates and is well suited to hot lowlands with a distinct dry season, while mango and tamarind trees also grow well in the same conditions. The traditional cashew tree is tall, up to 14 m, and requires about 3 years from planting before the first fruits ripen and about 8 years before an economically viable harvest is obtained.
Newer varieties, such as dwarf cashew trees, grow up to 6 m and start yielding after the first year, with economic yields coming after about three years. The yield of a traditional tree is around 0.25 t/ha, compared to over 1 t/ha for dwarf varieties. Grafting and other modern horticultural techniques improve and maintain the yield of Indian walnut in commercial gardens.
Processing and safety
All cashew nuts undergo the necessary heat treatment and shelling to ensure they are safe for consumption. The term “unroasted” means that the nuts have not been browned, but they have still been properly processed.
Taste and use
Indian nuts are known for their soft and buttery taste. In addition to being a snack, Your Organic Nature Indian nuts are suitable for use in many different dishes.
They are a perfect fit:
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for snacks and in nut mixes,
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Asian dishes (e.g. curries and stir-fries),
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in salads and rice dishes,
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for the preparation of vegetable sauces and creams,
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for making Indian nut butter and vegetable cheeses,
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in pastries and desserts.
You will find many recipes using cashew in the recipe collection. One of our favourites is the vegan mayonnaise recipe HERE.
It is often advisable to soak cashew nuts before use. When soaked, cashew become particularly silky, making them one of the main ingredients in herbal cuisine.
How to soak cashew?
Classic soaking (best for creamy dishes)
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Put the cashew in a bowl.
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Cover them completely with cold or lukewarm water.
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Soak for 2-4 hours (up to 6-8 hours if desired).
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Rinse and rinse with clean water before use.
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Cover the cashew with boiling water.
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Soak for 20-30 minutes.
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Strain and finish.
Suitable for when the nuts go into the blender or for quick cooking.
Allergy information and storage:
cashew are an allergen. They can cause allergic reactions in sensitive people. Please always check the allergen information on the packaging. For best preservation, keep cashew in a dry and cool place, out of direct sunlight, sealed airtight after opening and stored in a sealed container in the refrigerator for up to 24 hours after soaking.
Manufacturer
The quality of the ingredients is reliably organic, because organic is also good for the animals and the nature we all live in. That’s why they prefer not to source their products from far away and, where possible, pack their products in packaging that has as little impact on the environment and nature as possible, for example using biodegradable film and labels.
The aim of the company is to care for our planet together. Their logo symbolises “caring for the planet together” and the connection between the earth and people. It also underlines their recycling philosophy. Values are used to continuously evaluate the vision and to monitor whether their working practices are in line with the vision. The aim is to act on these values. The ambition is to be a role model in the world of organic food and to show leadership through the choices made. The vision is to take responsibility for a healthy and sustainable food chain that offers transparency and a connection to the origin of food.








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