The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple pseudofruit.The tree can grow as high as 14 m (46 ft), but the dwarf cultivars, growing up to 6 m (20 ft), prove more profitable, with earlier maturity and greater yields. The cashew seed is often considered a nut in the culinary sense; this cashew nut is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called cashew. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and, starting in World War II, arms production. The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or fermented and distilled into liquor. The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as marañón, it ripens into a yellow or red structure about 5–11 cm (2.0–4.3 in) long. It is edible and has a strong "sweet" smell and taste. The true fruit of the cashew tree is a kidney– or boxing-glove–shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. The true fruit contains a single seed, which is often considered a nut in the culinary sense. The seed is surrounded by a double shell that contains an allergenic phenolic resin, anacardic acid—which is a potent skin irritant chemically related to the better-known and also toxic allergenic oil urushiol, which is found in the related poison ivy and lacquer tree. Some people are allergic to cashews, but they are a less frequent allergen than tree nuts or peanuts. Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.
Cashews are commonly used in South Asian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets. Cashews are also used in Thai and Chinese cuisines, generally in whole form. In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. The province of Pampanga also has a sweet dessert called turrones de casuy, which is cashew marzipan wrapped in white wafers. In Indonesia, roasted and salted cashews are called kacang mete or kacang mede, while the cashew apple is called jambu monyet (lit. ‘monkey rose apple’).
In the 21st century, cashew cultivation increased in several African countries to meet the demands for manufacturing cashew milk, a plant milk alternative to dairy milk. In Mozambique, bolo polana is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa.
In Brazil, cashew fruit juice and the fruit pulp are used in the production of sweets, juice, alcoholic beverages, such as cachaça, and as a flour, milk or cheese.In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called dulce de marañón (marañón being a Spanish name for cashew).
The shell of the cashew nut contains oil compounds that can cause contact dermatitis similar to poison ivy, primarily resulting from the phenolic lipids, anacardic acid, and cardanol. Due to the possible dermatitis, cashews are typically not sold in the shell to consumers.Readily and inexpensively extracted from the waste shells, cardanol is under research for its potential applications in nanomaterials and biotechnology.
|Benefits of Legumes||
Primary BenefitsAs an excellent source of complex carbohydrates, protein and fiber, legumes are a highly satiating food. This means that for a relatively low amount of calories legumes make you feel fuller longer and, therefore, help prevent the hunger that can lead to unhealthy snacking and unwanted pounds. For about 115 calories, a 1/2-cup serving of cooked lentils provides about 9 grams of protein, 20 grams of mostly complex carbohydrates and less than half a gram of fat. It also supplies nearly 8 grams of fiber, or 31 percent of the recommended daily value. Most legumes contain significant amounts of insoluble and soluble fiber. Eating legumes several times a week promotes bowel regularity and helps keep blood sugar levels in check.
Secondary BenefitsLegumes are sometimes called “poor people’s meat” because they’re an inexpensive source of quality plant protein. They truly are an ideal meat substitute, however, because the vitamin and mineral profiles of legumes and meat are comparable. Whereas meat is also a source of cholesterol and saturated fat, however, legumes are a cholesterol-free food that contains virtually no saturated fat. For just over 110 calories, a 1/2-cup serving of cooked black beans delivers 32 percent, 15 percent and 14 percent of the daily values for folate, magnesium and thiamine, respectively, and about 10 percent each of the daily values for iron and potassium. Opting for legumes instead of meat two or three times a week promotes healthy cholesterol levels and helps protect against heart disease.
|Benefit of Nuts/Seeds||Nuts and seeds benefit your health by providing a source of dietary fiber. Fiber is a specialized type of carbohydrate found in plant-based foods. It does not break down as it passes through your digestive tract, and the undigested fiber adds bulk to your stool to promote regular bowel movements. Fiber also helps slow the rate of digestion. This means that sugar from your meal enters your bloodstream slowly, leading to a gradual rise in blood sugar that leaves you feeling energized after you eat. Opt for flax seeds as an excellent source of fiber -- an ounce of the seeds contains a whopping 7.7 grams. An ounce of almonds boosts your fiber intake by 3.5 grams, while sunflower seeds contain 3.1 grams of fiber per ounce. An equivalent an serving of pistachios and pecans offers 2.9 and 2.7 grams,
A diet rich in nuts and seeds also helps keep you healthy as you age by preventing disease. People who regularly consume nuts tend to weigh less than those who rarely eat nuts, as well as face a lower risk for weight gain in the future. Nuts and seeds both help reduce the levels of inflammation in your body, according to the Linus Pauling Institute, which might reduce your risk of heart disease. Nut consumption also correlates with a reduced risk of type 2 diabetes.
|Benefits of Seeds/Oils||Cardamom is packed with antioxidants. There are two kinds of cardamoms, green and black. Black cardamoms help in curing colds and cough and certain respiratory problems," shares Bangalore-based Nutritionist Dr. Anju Sood. Steep some pods in water along with honey and drink this cardamom tea as an effective natural remedy for flu. It imparts warmth to the body.Cloves can help protect your stomach from ulcers. Most ulcers are caused by thinning in the layers of mucus that protect your stomach lining. Preliminary studies show that cloves can thicken this mucus, lowering your risk of developing ulcers and helping existing ulcers heal.Curcumin has beneficial effects on several factors known to play a role in heart disease. It improves the function of the endothelium and is a potent anti-inflammatory agent and antioxidant.
Sunflower oil is rich in Vitamin A and Vitamin E which help in promoting skin health. These vitamins act as antioxidants. They help in regenerating damaged skin cells and getting rid of the acne causing bacteria. The oil is light and non-greasy and thus, it gets absorbed in the skin easily without blocking the pores. Sunflower oil also acts as a natural moisturizer and helps in treating dry, sensitive skin.