How to choose the right cashew nuts?

The cashew fruit consists of two parts – the “apple” and the seeds, enclosed in an inflorescence above the fruit. The nuts that are available on store shelves are just the seeds of the fruit that have undergone preliminary cleaning and processing. It is impossible to find cashews in general on sale. The fact is that the film that separates the kernel of the nut from its shell becomes poisonous over time. It is extremely difficult to transport fruits even to neighboring countries, therefore they are not used for export. Processed and peeled kernels are stored for a long time, which is why cashews appear in this form on store shelves.

Cashews are most commonly sold in the following forms:

• fried mixtures;
• salted cashews;
• cashews with additional ingredients (syrups, honey and other additives);
• cashews in glaze.

How to choose cashews

Assessing the quality of cashews is not difficult. In this case, it is important to carry out two actions: inspect the nuts visually and feel their aroma. The presence of extraneous or unpleasant odors should be the reason for refusing to buy such nuts.

The nuances of choosing cashews:

• cashews must have a light shade (other shell colors are not allowed);
• the structure of the kernel must be both firm and crunchy;
• the surface of the kernel is always smooth, and the shape of the nut resembles a comma;
• kernels must be whole (if some of the nuts have crumbled, then production technologies have been violated, they were stored incorrectly or the shelf life has expired);
• good cashews will never be darkened, multi-colored, dried or wrinkled;
• any nuts, including cashews, cannot be wet and stick to each other (the exception can be cashews with syrup or honey);
• if a bitter taste is felt during tasting cashews, then you need to get rid of the nuts and not eat them;
• after harvesting, the cashews are cleaned and cooked, as a result of which the kernels become completely dry (cashews should not be shiny or oily, a minimal bloom resembling flour is acceptable on their surface);
• crushed or crumbled cashews cannot be stored for a long time, which is why if there are many particles of nuts in the mixture, then the purchase should be discarded (damaged nuts will speed up the process of spoiling whole kernels);
• if cashews are sold in a package, then it is necessary to study all the information that is indicated on it, as well as check the tightness and integrity of the package (the accumulation of condensation should raise suspicion of the reliability of the package and become a reason to look for other nuts);
• cashews are sold raw or fried, but it is better to give preference to the second option (the likelihood of spoilage or damage by bacteria in this case is minimized).

When you shouldn’t buy cashews:

• if the cashews are wet, then the reason for this can be not only improper, long-term storage or washing, but also the oil that is released from the nuts (cashew oil is poisonous and when these nuts are eaten, it can cause poisoning);
• if the surface of the cashews is covered with spots or blisters, then you should not buy them in any case (spots can be burns from oil, and blisters are a sign of the development of fungal bacteria);
• shriveled cashews with an oily bloom should not be bought or eaten;
• if there are bitter or unpleasant notes in the cashew aroma, then the nuts are spoiled, and you cannot buy them;
• crushed cashews can often be seen on sale, but if possible, it is better to give preference to whole kernels (it is almost impossible to assess the quality of crushed nuts, and the only information that will become known to the buyer will be the date of packaging and expiration date);
• mold-like plaque should be a signal to refuse to buy such cashews.

Cashews can be sold not only in pure form, but also become components for nut mixtures. If nuts are sold in packages, then preference should be given to packages with special windows through which the contents are visible. The packaging should not be completely transparent, because light is considered one of the main factors in shortening the shelf life of cashews.