Cashew Nuts

1. Characteristics and Flavor Profile
Buttery and Sweet: Cashews have a high fat content compared to other nuts, resulting in a distinctively creamy and slightly sweet profile.
Unique Crunch: They offer a "tender crunch." Unlike the hard snap of almonds, toasted cashews have a lighter, more delicate bite that shatters easily.
Nutrient Dense: Beyond flavor, they provide a dense source of energy, healthy fats, and essential minerals, making them a premium addition to any dish.

2. Culinary Applications
Savory Stir-fries and Curries: In dishes like "Thai Cashew Chicken," the nuts add a crucial textural contrast. In Indian cuisine, ground cashews are used as a thickening agent to create luxurious, velvety sauces (Korma).
Plant-Based Dairy Alternative: Cashews are a "superstar" in vegan cooking. When soaked and blended, they emulsify into a rich, neutral-tasting cream that serves as a perfect base for dairy-free cheeses, milks, and cheesecakes.
Garnish and Confectionery: Toasted cashews are widely used as a topping for salads and rice dishes (like Pineapple Fried Rice) or incorporated into brittles, cookies, and chocolates.

3. Essential Culinary Tips
Precise Toasting: Cashews burn quickly due to their natural sugars. Whether frying or roasting, they should be removed from the heat just before they reach the desired shade of gold, as residual heat will continue the browning process.
Soaking for Texture: For sauces and creams, soaking raw cashews in water for 4–6 hours softens the fibers, allowing them to blend into a perfectly smooth, grit-free consistency.
Preventing Rancidity: Due to their high oil content, cashews can turn rancid if exposed to heat and light. Storing them in an airtight container in a cool, dark place (or refrigerator) is essential for maintaining freshness.