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That’s pretty weird, but it gets weirder. After that, the hardened lining must be removed by hand. They are usually roasted to release the fluid, which is collected for other uses, such as varnish. He has some pictures of the local “caju” fruit here.) The cashew stores this icky stuff in the lining around the seed, which makes cashews very difficult to process. (Our friend Dan had not been told about this when he came across them in Thailand Brazil, and burned his mouth on a fresh cashew. Many plants in this family produce Urushiol, an oil that can cause a nasty, painful rash. Cashews instead have a lining around the seed that is filled with a nasty fluid.Ĭashews are in the same family ( Anacardiaceae) as mangoes, pistachios, sumac, and poison-ivy. True nuts develop a hard wall around the seed (e.g. Weird looking, isn’t it? And caustic, too!Ĭashews, like many of the culinary nuts listed above, are not true nuts in the botanical sense. When we found out, we knew more people should see it. However, that raised the question of what a cashew looks like in its shell. Why? It turns out that the cashew shell is toxic. But, come to think of it, you can get almonds, walnuts, pistachios, brazil nuts, hazelnuts, peanuts, chestnuts, pine nuts, pecans, and even macadamia nuts in a shell, but not cashews. These things should carry a warning label: “CAUTION: MAY BE HABIT FORMING.”Īnyway, while we eating them, we were asked if we knew why you can’t get cashews in the shell. Lam, Lipids 13:525 (1978).Ever since we discovered them, we have been enjoying (and eating far too many of) the highly addictive Thai Lime & Chili Cashews from Trader Joe’s. Lawrence, Elsevier Science Publishers, Amsterdam.Įggers, R., U. Weidner, E., in Proceedings of the 10th Congress of Essential Oils, edited by B. Visani, in Topics in Lipid Research, edited by R.A. Hugentobler, H., Cashew Nut Processing Plants, technical brochure, Buhler-Miag, Dept. Bull 6, United Nations Food and Agricultural Organization, Rome, 1969. Bhati, Applied Science Publishers, London, 1980. Vincent, in Fats and Oils, Chemistry and Technology, edited by R.J.
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![cashew shell cashew shell](https://thumbs.dreamstime.com/b/cashew-shell-roast-nuts-pile-white-background-selective-focus-73315217.jpg)
Swern, 4th edn., Wiley, New York, 1982, p. Norris, F.A., in Bailey’s Industrial Oil and Fat Products, edited by D.
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Polymerization of natural CNSL was effected in alkaline solution with paraformaldehyde. Chemical reduction with air/aqueous hydrazine gave saturated natural CNSL. Natural CNSL contains a predominant amount of anacardic acid and represents a novel phenolic lipid source. By catalyzed decarboxylation of the recovered natural CNSL an almost theoretical yield (25%) of phenolic lipid rich in cardanol was obtained, which is considerably higher than that (10%) in the traditional recovery of technical CNSL by the hot oil bath industrial method. Both were much superior to mechanical agitation. Soxhlet solvent extraction or ultrasound/solvent extraction of manually processed shells at ambient temperature gave similar yields and economy in solvent usage. Static solvent extraction of macerated shells gave the same yield as Soxhlet extraction, but the filtration stage was difficult and large volumes of solvent were required. At the first stage, prior to comminution, the yield from intact half-shells of mechanical origin is considerably less than that from manually processed shells due to extensive internal fracturing of the shell structure and greater solvent penetration in the latter case.
#Cashew shell manual#
In the two-stage recovery of natural cashew nut-shell liquid (CNSL) by solvent extraction, the overall yields from half-shells obtained by mechanical cutting and from chilled fragmented shells (to solidify the phenols) by manual processing are identical, indicating that no physical loss of phenolic material occurs in the mechanical process.