Cashew is a extremely popular nut belonging to the family Anacardiaceae. The British name of cashew comes from a Portuguese word. It is well grown in the exotic areas for the cashew nut and cashew apples. The name Anacardium describes the form of the fresh fruit which resembles an inverted heart. Cashew pine is little, evergreen and attains a top of 10-12 yards with an unpredictable trunk. The leaves are relatively control fit, wrinkled uneven, elliptic to ovate and measure about 4-22 cm in length and 2-15 cm in width with a clean margin. The flowers are borne in a panicle or corymb measuring 26 cm long. The flowers are green but down the road turn into red with five slim, intense petals and are 7-15 mm long. The fresh fruit of cashew pine is an accessory fresh fruit which can be pear-shaped in design establishing from the pedicel and receptacle of the flower. The fresh fruit is called cashew apple and maranon in Central America. The fresh fruit is light and becomes red after ripening and 5-11 cm long. The fresh fruit is delicious with a sweet smell and sweet taste. The pulp of cashew apple is juicy but the skin is sensitive therefore it generates problem in transport.
The real fresh fruit of the cashew pine is a help designed drupe which develops at end of the cashew apple. The drups develops first and then your pedicel increases in to cashew apple. Within the fresh fruit there is a single Noisettes fresh fruit called cashew nut. In the botanical feeling cashew nut is clearly the seed. The seed is surrounded by way of a hard shell comprising allergenic phenolic resin, anarcadic p, and a poten skin irritant. The compound nature of the skin irritant is precisely related to that of allergenic fat called urushiol. Some people are sensitive to cashew crazy however the crazy are less sensitive when compared with different crazy and peanuts. Cashew is clearly indigenous to Brazil however the credit for the introduction of the nut in India would go to the Portuguese. From India the fresh fruit got spread in Southeast Asia and Africa. The cashew nutshell water (CNSL) is a byproduct produced after the processing of the cashew nut full of anacardic acids. The water is very efficient in the treating teeth abscesses brought on by the Gram positive bacteria. The bark is scraped and drenched and boiled and employed for managing diarrhea. The gum obtained from the pine is utilized in varnishing. The seeds are soil to create sprays to be utilized as antivenom contrary to the snake bites. The nut fat holds antifungal properties. Anacardic p is employed for the manufacturing of cardanol which can be used as a frictional and layer material.
The cashew nut is employed as a popular snack which can be sometimes salted or sugared. The crazy will also be included in chocolate and are relatively cheaper than nuts and almonds. The nut can also be an important representative in Thai, Chinese and Indian cuisines. In Indian cuisines they're employed for garnishing sugars in addition to different preparations. In India, especially in Goa the cashew apple is marshed and the liquid obtained is held for fermentation for 2-3 days. The fermented liquid then undergoes double distillation causing the manufacturing of a drink called as feni. The crazy are good supply of energy, sugars, sugars, fat, protein, nutritional materials, supplement B-complex, supplement C, calcium, magnesium, phosphorous, zinc and iron. The fats and oils present in the cashew nut fat include 54% monounsaturated fat, 18% polyunsaturated fat and 16% saturated fat and 7% stearic acid.