Cashew

Cashew, Cashew, Noix de cajou, Anacardo, Anacardium occidentale, Kajutaka (काजूतक)

Cashews come from the cashew tree, native to Brazil but now cultivated extensively in India and Africa. Botanically, cashews are not true nuts but the seeds of a drupe. They are rich in unsaturated fats, protein, magnesium, copper, and tryptophan. Their slightly sweet taste and creamy texture make them popular in vegan and Ayurvedic cuisine. Cashews have a mildly heating effect and may cause digestive issues if consumed excessively. Raw cashews contain toxins that are neutralized through roasting.

Cashews pacify Vata with their oily, soft, and sweet nature. In moderation, they strengthen the nervous system and promote calmness.

Cashews are suitable for Pitta types in small quantities, as they are mildly heating. Best when used in cooked dishes or mild curries.

Kapha types should consume cashews sparingly, as their heavy and oily nature can aggravate Kapha. Lightly roasted and combined with warming spices, they are better tolerated.