Raw cashews have a relatively intact shell, while cooked cashews have cracked after processing and frying. In terms of taste, raw cashews contain a lot of oil, direct consumption will feel the texture is relatively soft, while cooked cashews taste crispy, with a strong milky flavor, the color of raw cashews is natural creamy white, while cooked cashews are darker in color, is dark yellow.

Cashews are native to tropical America. The main producing countries are Brazil, Mozambique, and India. It is also grown in Hainan and Yunnan, China.

From the cashew tree branches and trunks of cashews will first grow like a triangular avocado, but the volume of about only avocado 1 / 3, generally known as avocado apple (Cashew Apple), then, in this avocado apple under the head of the will grow a curved crescent-shaped small fruits, which is generally eaten by us in the cashew (Cashew Nut), the shape is really weird to What we eat is the shelled kernel.

Cashew growing environment:

Cashew adaptability, is warm, strong positive species. Resistant to drought and barren, with a certain resistance to wind. To grow below 400 meters above sea level is appropriate. The soil requirements are not high, in addition to heavy clay and limestone on the poor development, in the soil organic matter content of less than 1% of the red soil, sandy soil or rocky mountains can grow.

Cashews are not cold hardy and require high temperatures during the growing period. Average monthly temperature 23-30 ℃ flowering and fruiting normal, 20 ℃ slow growth, below 17 ℃, susceptible to cold damage, below 15 ℃ is seriously victimized by death. Annual sunshine 2000 hours or more, annual precipitation of 1000-1600 mm is preferable. Not suitable for planting in areas where the water table is too high or waterlogged during the rainy season. Avoid cloudy and rainy in the flowering period.