Cashew

Cashew
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Sapindales Family: Anacardiaceae Genus: Anacardium
Species

A Cashew is a type of small roughly horseshoe shaped nut. Cashews contain a toxin that must be removed from them by a special process before they can be eaten - the so-called 'raw cashews' occasionally available in healthfood shops have been cooked but not roasted or browned.

Cashews are a common ingredient in Asian cooking[?], especially in dishes such as 'chicken with cashews'. They can also be ground into a spread similar to peanut butter[?]. Cashews have a very high oil content, and they are used in some other nutbutters[?] to add extra oil.