Raw cashews

Raw cashews are nuts obtained from the Anacardium occidentale tree, native to the tropical regions of the Americas, especially Brazil, although their cultivation has spread to countries in Africa and Asia. These nuts are characterized by their curved shape and soft texture once roasted or processed, although in their raw state they have a milder flavor and a slightly firmer texture.

Raw cashews are highly valued in cooking for their versatility: they can be eaten as is, soaked to make creams, or crushed to add a creamy texture and a delicate flavor to sauces, desserts, and savory dishes. Furthermore, they are an important source of healthy fats, protein, B vitamins, vitamin E, minerals such as magnesium, zinc, and iron, and antioxidants, making them a nutritious ingredient that provides energy and benefits for cardiovascular health.

In different Latin American countries, raw cashews may also be known as "nuez de la India", "castaña de cajú", or simply "castaña" in some regions, although the latter term can cause confusion with other nuts. In the culinary context, it is important to distinguish them to use the appropriate type in recipes that require their characteristic flavor and specific properties.