ingvi – Cashew butter in raw food quality 500g

Description

Why is it important to ensure that cashew nuts are of raw food quality?

The cashew apple grows on the tree and each apple has only one nut with a very hard shell.
The shell is double-walled and contains the corrosive CNSL, Cashew Nut Shell Liquid.
The CNSL provides protection to prevent predators from eating the nut – which is supposed to become a tree. This nut is usually cooked with the shell in hot oil or boiling water until it is soft and the hard shell is easier to crack mechanically.
However, the corrosive oil escapes and comes into contact with the nut. The workers even have to wear protective clothing and take care not to come into contact with the liquid, as it corrodes the skin. The result: the nut has been cooked – meaning a loss of vitamins and flavor – and it is therefore reasonable to assume that contact with the corrosive oil makes the nut intolerable for some people, resulting in cashew allergies.

What about cold-cracked cashew nuts in raw food quality?

Here, the nut is collected and then dried in the sun.
If this is done on mats and not on metal, the nut does not heat up above 42 degrees, as evaporative cooling regulates the temperature. When the nut has dried, the oil in the shell becomes viscous and thick.
It no longer flows or splashes .
Dann wird die Cashewnuss mit Hebelmaschinen von Hand geknackt. This has several advantages: on the one hand, there is work for the inhabitants (one worker manages about 8 kg per day) and on the other hand, the viscous, thick oil remains in the shell and therefore does not come into contact with the nut. In addition, all the vitamins are retained, the taste is better and the nut is generally better tolerated as it has not come into contact with the CNSL. Another advantage of the cold cracking method is that the shells with the CNSL can be resold, as the oil is used to make shoe soles, boat varnish etc., a sought-after raw material, especially among the Chinese.
Use: You can use the organic cashew butter in raw food quality in the same way as the white almond butter: to round off sauces and dips, as an addition to shakes and muesli, to make a cashew drink, as a spread, e.g. with a crushed banana, or simply spooned on its own as required.