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CASHEW NUT
- The Cashew Apple: The nut hangs at the bottom of a swollen, edible false fruit called the cashew apple (which turns red, yellow, or pink when ripe). [1, 2, 3]
- The True Fruit: The kidney-shaped shell holds a single seed—the cashew kernel. [1, 2]
- Toxin Protection: The double-shell contains anacardic acid and urushiol (the same skin-irritating oil found in poison ivy), which is why raw cashews must be steamed or roasted to neutralize the resin before sale. [1, 2, 3]
- Global Producers: Top producers include India, Vietnam, and Côte d'Ivoire, with India and Vietnam handling a vast majority of global processing. [1, 2]
- Labor-Intensive Steps: Processing requires harvesting, separating the nut from the apple, sun-drying, steam-boiling to neutralize toxins, cracking, peeling, and grading. [1, 2]
- Grading: The W-180 variety is widely regarded as the "king of cashews" due to its large size. [1]
ALMONDS
- Classification: Scientifically Prunus dulcis (syn. Prunus amygdalus).
- Not a True Nut: Botanically, the almond grows inside a peach-like drupe fruit; as the fruit matures, its outer hull splits open to reveal a hard shell containing the seed.
- Types: Divided into sweet almonds (safe to eat raw or roasted) and bitter almonds (contain amygdalin, which releases toxic cyanide if consumed raw).
- Global Production: California produces roughly 80% of the world’s almond supply. [1, 2, 3, 4]
GREEN CARDAMOM
- 09083120: Small (Elettaria), Alleppey green (whole, neither crushed nor ground)
- 09083130: Small, Coorg green (whole, neither crushed nor ground)
- 09083140: Small, bleached, half bleached, or bleachable
- 09083150: Small, mixed
- 09083210: Cardamom powder (crushed or ground)
- 09083220: Small cardamom seeds (crushed or ground)
- 09083230: Cardamom husk [1, 2, 3]