What is it?

Shaped like a kidney bean and tan in color, cashews are native to Brazil (though they are also grown in India and the West Indies). High in fat, they have a buttery texture and an almost sweet flavor.

Kitchen math:

3 oz. pieces – about 1/2 cup

Don’t have it?

You can substitute other nuts if you have no cashews. If the cashews are salted, lightly salted peanuts make a good substitution. If unsalted, macadamias and hazelnuts, with their rich, buttery flavor, may be a better option.

How to choose:

Look for plump, unbroken nutmeats. Avoid those that are discolored or shriveled. Airtight containers preserve freshness and flavor, but they make it impossible to taste the nuts until you leave the store. Because the shell of the cashew nut is toxic, you will not find cashews in their shell. When you are able to taste, choose nuts that are sweet and crunchy. Rancid nuts have a bitter, unpleasantly oily taste.

How to prep:

A rancid nut can ruin an otherwise perfectly prepared dish, so always taste several nuts from the batch before you use them. A light roasting in a moderate oven until fragrant and lightly golden will accentuate the flavor of most nuts.

How to store:

Shelled nuts, unless they’re vacuum-packed in cans, should be wrapped tightly and stored in the fridge or freezer.

Click here to purchase

Recipes

• 
  Recipe

  Mango Slaw with Cashews and Mint

  Shredded napa cabbage, red pepper, matchsticks of mango, fresh mint, and thin slices of red onion hang out in a lime and rice-vinegar dressing, then get topped with toasted cashews.…

• 
  Recipe

  Mango-Pineapple Smoothie Bowl

  Soaked cashews make this smoothie bowl extra creamy and lend a bit of protein. Look for coconut milk with the nondairy milks at the grocery store, either refrigerated or unrefrigerated.

• 
  Recipe

  Chicken Cabbage Salad with Basil, Cilantro, and Cashews

  Fresh, colorful, and a little crunchy from the cabbage and cashews, this cool salad is perfect on a hot summer night.

• 
  Recipe

  Mixed Herb Pesto

  This is the perfect pesto to make when you have extra herbs on hand or an herb garden that’s working overtime. Delicious tossed with boiled potatoes, use it as you…

• 
  Recipe

  Winter Salad with Curried Shrimp, Apples, and Cashews

  The warming spices in the curry make this main-course salad a perfect choice for a light meal on a cold winter day.

• 
  Recipe

  Chocolate Bark with Cashews, Raisins, and Pink Peppercorns

  Pink peppercorns add a not–too–hot fruity flavor to this nutty chocolate bark.

• 
  Moveable Feast

  Toasted Curried Jackfruit Pilau

  Coconut cream and jackfruit are available in most Asian food markets. If you can’t find either fresh or canned jackfruit, you can substitute equal parts of mango and pineapple. If…

• 
  Moveable Feast

  Curried Lamb with Cucumber-Dill Raita and Cashew-Raisin Chutney

  Aromatic spices infuse this lamb curry with an exotic blend of flavors while coconut milk creates a creamy finish. Serve over basmati rice.

• 
  Recipe

  Bulgur with Mushrooms and Cashews

• 
  Recipe

  True Love Cake

  This sticky semolina cake is the first cake I ever made in my grandmother’s kitchen in Sri Lanka. The fragrant, cashew-studded treat is served throughout that country at teatime or…