Much of the fat in cashews comes from stearic acids, which experts believe has a neutral impact on blood cholesterol. Rich in protein, healthy fats, and antioxidants such as polyphenols, cashews offer a variety of noteworthy health benefits.Ĭashews have previously received a bad rap for including saturated fat, but this may not be as problematic as the saturated label suggests. Today, however, Americans are among the world's most dedicated cashew consumers. They did not become popular in the United States until the General Food Corporation began shipping them in bulk during the 1920s. After that, they quickly spread to India and parts of Africa.
In these places, they have been enjoyed for thousands of years.Įuropeans encountered the nut during the late 1500s. This labor-intensive process accounts not only for the cashew's high price, but also for its prized status even among similar nuts.Ĭashews are native to Central and South America, as well as several Caribbean Islands. It cannot be safely consumed until it has been roasted.Įven after necessary heat treatment, the cashew's exterior must be removed to access the tasty product inside. The nut may seem raw and natural when sold as a snack, but in its freshly-picked form, it's actually toxic. Many people eat cashews on a regular basis without understanding their origins. Satisfying as a snack, a topping, or in sauces and butter, the cashew is beloved all around the world for its versatility and its rich flavor.