Thailand and the Nutritious Cashew Nut
A Dietary Supplement Loaded with Vitamins A, B, D & K
Oct 20, 2009
Cashew nuts seem to be everywhere in Thailand, thanks to a thriving nut industry in the southern part of the country, especially in Phang Nga Province, Ranong, Krabi and Phuket. They are harvested from February to May, farmers shaking the trees to loosen the nuts which then fall to the ground where they are collected.
What are the Origins of the Thai Cashew Nut
The cashew was originally brought to Phuket by tin-mining companies from Malaysia, in order to prevent soil erosion, but it was originally brought to Malaysia from South America by the Portuguese in the 16th century. It wasn't until the beginning of the 20th century that cashew nut plantations began to operate on the island of Phuket, where today the cashew is the fourth biggest cash crop after rubber, coconuts and pineapples. The nuts, which resemble a little mangoes, actually grow out from the shells, which are called the cashew 'apples', red and yellow fruit roughly the size of real apples.
How are Cashew Nuts Treated to Make them Edible
Cashews are one of the more expensive nuts as their treatment is labour intensive. They cannot be eaten in a raw state as they are covered in an oil which can give an irritating rash and cause the skin to blister.
The raw cashews are sent to factories where they are treated - usually roasted - and it's worth asking to visit a factory to see the process. The aroma of freshly roasted cashews can be overpowering, however, and some people prefer a brief visit to a long one!
They are first boiled for about 12 hours before being cracked open and then re-boiled for another couple of hours (to harden them). Then they have to be cracked open and separated depending on size and quality. After this they are baked in the oven to remove any remaining toxic oil, the remaining light skin is removed from the cashew and they are ready to be eaten. Usually however, different flavours are added at this stage, sweet, salty or buttery.
How are Cashew Nuts Used in Cooking
In Thailand, and more and more frequently in other Asian countries, the cashew nut is used in cooking and, served deep-fried, they are a popular appetizer. The nuts make a perfect accompaniment to many salads and are frequently used in chicken and fish dishes, roasted or baked, fried in butter or oil, or coated in syrup and sesame seeds. Particular favourites in Thailand are cashew nuts fried with chillies and shrimps, cashew nuts fried with chicken and sweet and sour sauce, and cashew nuts deep friend with shrimp, squid, chillies and morning glory roots.
The oil that covers the nut is not wasted either but is sold for commercial use. It is extracted in Japan where the shells are sent and here it is turned into lacquers, insecticides, lubricants and other products.
Where to See Cashew Trees
Cashew trees will often be seen lining the roads alongside rubber plantations in the south of Thailand, everygreen trees that grow to 12 metres with spreading branches and large leaves. To see the cashew nuts growing from the apples is intriguing, but don't try to eat them before they are treated!
 |
 |
 |
