Thursday, October 19, 2017

Cashew (Anacardium occidentale)

Cashew is probably indigenous of the savannas of Columbia, Venezuela and the Guiana. The plant was introduced into South America west of the Andes, Central America, West Indies and then to the East by early travelers.

Though many parts of the plant are used medicinally, cashew nut is chiefly a food - after removal of its toxic lining.

Cashews are always shelled and roasted before selling. Unsalted cashews are loaded with monounsaturated fats, good for protecting the heart.

The leaves are used in Indian and African herbal medicine for toothache and gum problems, and in West Africa for malaria. Cashew nut rind juice has been used to stimulate indolent ulcers, as well as to remove warts and corns.

The bark is used in Ayurvedic medicine to detoxify snake bite. The roots are purgative. The oil between the outer and inner shells of the nut is caustic and causes an inflammatory reaction even in small doses.
Cashew (Anacardium occidentale)
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