Cashew nuts, scientifically known as Anacardium occidentale, are kidney-shaped seeds that dangle from the cashew apple, the fruit of the cashew tree native to Northeastern Brazil. Revered for their rich, buttery flavor and distinct crescent shape, cashew nuts have become a popular and versatile ingredient in global cuisine. Encased in a double shell containing a toxic resin, cashews undergo a meticulous and labor-intensive process of extraction and roasting to make them safe for consumption. Beyond their delectable taste and crunchy texture, cashews are a nutritional powerhouse, providing essential nutrients such as healthy fats, protein, vitamins, and minerals. These nuts are not only enjoyed as a standalone snack but also play a pivotal role in a myriad of culinary applications, from enhancing the texture of dishes to contributing to the creaminess of sauces and desserts. With their unique combination of flavor, versatility, and nutritional benefits, cashew nuts have secured a prominent place in the global gastronomic landscape.

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