well, i really enjoyed the photos
i didn't know that the cashew apple only keeps for 24 hours ( IMAGINE!)

and the seed itself ( the cashew) looked really intriguing

also didn't know about the resin being tantamount to poison ivy and how careful they had to be to not get any on the cashew

pretty cool

yeah, i wondered too why they labeled nuts raw when they weren't raw

and so he said they were labeled raw because even though they steam and sometimes boil ( in oil?) some nuts to a high degree

they don't ROAST it afterwards so they consider it RAW

CRAAAAZZZZYYYYY!!!!

ha ha... that is just BONKERS!

anyhow... i did try the raw cashew nuts before

and it actually DID taste sweeter

not sure if NFL sells them any more ( probably but i'm too lazy to check)

it was neat

the last time i got them, i made them into a little paste

i think i got them twice then i forgot about them

now i remember them

i wonder what the technique is that they use in order to perfectly crack the exterior without intoxicating the interior with the resin

wish they would spill the secret

so i could do it myself at home

anyone know or have ideas?

I LOVE this site cuz u learn so much about BOTANY

incredible~

La_V.....I've ordered Truly Raw Cashews from several sources, but they never look 'fresh', so I've given up on them......WY

Industrial cracking devices and some type of solvent to remove the highly acidic spongy coating are used. A lot of energy that goes into the extraction of even one single nut. It seems kind of sad to me.

wheatgrass

oh really? that isn't good
too bad

do u think its cuz they hung around their shelves too long and oxidized and the oils turned rancid?

maybe we will have to climb those trees ourselves and use a great deal of ingenuity and several heavy rocks to accomplish this ourselves!

arugula

yeah, that really is kind of sad
now that i thinnk about it

unbelievable
maybe they are not meant to be consumed by us afterall