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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Cashew (Anacardium occidentale)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Anacardium occidentale<small>Sumac family (Anacardiaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The kernels<small>roasted, as a mousse, cream or flour<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, soft, slightly sweet<small>the gentlest of the nuts<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Northeast Brazil<small>today mainly West Africa, India, Vietnam<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Magnesium, copper, iron<small>and creamy consistency<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Year-round<small>always import<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Botanically, the cashew is not a nut, but the kernel of a drupe, a drupe that hangs beneath a pear-shaped, pseudo-fruit. Its shell contains caustic substances, which is why every cashew sold commercially is heat-treated \u2013 even if labeled &quot;raw.&quot; The kernels provide magnesium, copper, and iron and can be processed into a mild cream that replaces cream in many dishes.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>From the cashew apple to the world<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/cashew-anacardium-occidentale.jpg\" alt=\"Cashewkerne in einer Holzschale\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name comes from the Tupi language of Brazil: <em>acaj\u00fa<\/em> That was the name given to the fruit by the indigenous people.<\/p>\n<p class=\"ea-drop\">The cashew tree originates from northeastern Brazil. Portuguese sailors brought it to India and East Africa in the 16th century, where it was planted on barren coastal soils to combat erosion. The actual fruit is the kidney-shaped kernel inside a hard shell, located at the bottom of the juicy, yellow-red cashew apple. The apple itself is very delicate and is eaten locally, processed into juice, or used to make spirits such as the Indian feni.<\/p>\n<p>Today, most raw cashews come from West Africa, especially Ivory Coast, but they are often shelled in Vietnam and India. Cracking them is done by hand and is not without its dangers: the shell oil burns the skin, and human rights organizations have repeatedly documented low wages, lack of protection, and in some cases, forced labor. Fair trade cashews and those shelled in the country of origin improve the situation for the workers.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What cashews can do for you<\/h2>\n<p class=\"ea-drop\">100g of cashew nuts provide around 18g of protein, 44g of fat (predominantly monounsaturated oleic acid), and about 30g of carbohydrates \u2013 more than most other nuts. Their mineral content is outstanding: almost 300mg. <strong>magnesium<\/strong>, approximately 2 mg <strong>copper<\/strong> and approximately 6 mg <strong>iron<\/strong>. A handful of 30 g thus covers about a quarter of the daily requirement for magnesium and about half of the requirement for copper.<\/p>\n<p>Large observational studies link regular nut consumption of about a handful a day with fewer cardiovascular diseases. Specifically on cashews, there are only a few small studies: In one study with people with type 2 diabetes, HDL cholesterol rose slightly and systolic blood pressure decreased somewhat, while blood sugar remained unchanged. This is encouraging, but not conclusive evidence of an independent health benefit.<\/p>\n<p>The practical value is <strong>Creaminess<\/strong>Soaked and blended, cashews become a mild cream that thickens soups, sauces, and desserts\u2014milk-free, lactose-free, and easier to digest than many rich cream sauces. However, at around 550 kcal per 100 g, cashews are high in energy; it&#039;s the portion size that matters.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 290 mg<\/b><span>Magnesium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 2.2 mg<\/b><span>Copper per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 6.7 mg<\/b><span>Iron per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>30 g<\/b><span>usual portion (a handful)<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in cashews<\/h2>\n<p>Cashew nuts contain fat (mainly oleic acid, also linoleic acid), protein, starch and sugar, little fiber, as well as magnesium, copper, iron, zinc, phosphorus, manganese, vitamin K, vitamin B1 and B6, phytosterols and polyphenols such as catechins in the seed coat.<\/p>\n<p>The shell, however, is not edible: it contains cashew shell oil with <strong>Anacardic acid<\/strong> and <strong>Cardol<\/strong>, These substances are related to urushiol from poison ivy and mango peel. Roasting or steaming the whole nut breaks down or removes these substances before the kernel is extracted.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes cashews stronger<\/h2>\n<p>Cashews carry flavor well - and need a touch of freshness to go with them.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Vitamin C<\/span><\/p>\n<div class=\"mit\">with <i>Peppers &amp; Broccoli<\/i><\/div>\n<p>It helps the body absorb plant-based iron.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Legumes<\/span><\/p>\n<div class=\"mit\">with <i>chickpeas<\/i><\/div>\n<p>The protein complements each other in the curry.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>lemon<\/i><\/div>\n<p>Make cashew cream fresh instead of heavy.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>Turmeric &amp; Ginger<\/i><\/div>\n<p>Classic in the Indian Korma style.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Breakfast<\/span><\/p>\n<div class=\"mit\">with <i>oatmeal<\/i><\/div>\n<p>A handful in the porridge.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vegetables<\/span><\/p>\n<div class=\"mit\">with <i>pumpkin<\/i><\/div>\n<p>Cashew cream in pumpkin soup.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">allergy<\/span><\/p>\n<div class=\"mit\">not at <i>Cashew or pistachio allergy<\/i><\/div>\n<p>Severe reactions are possible.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Peel<\/span><\/p>\n<div class=\"mit\">never <i>Crack whole nuts yourself<\/i><\/div>\n<p>The shell oil is corrosive to skin and mucous membranes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>bagfuls<\/i><\/div>\n<p>Approximately 550 kcal per 100 g.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Salt<\/span><\/p>\n<div class=\"mit\">not only <i>salted &amp; fried<\/i><\/div>\n<p>Preferably natural or dry roasted.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>warm and open<\/i><\/div>\n<p>Cool and dark, otherwise it will go rancid.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">toddlers<\/span><\/p>\n<div class=\"mit\">no <i>whole nuts under 4 years<\/i><\/div>\n<p>Choking hazard, better to use a puree.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where they belong<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Cashew cream<\/span><span class=\"w\">As a cream substitute for soups and sauces.<\/span><\/li>\n<li><span class=\"g\">vegetable curry<\/span><span class=\"w\">With chickpeas and spinach.<\/span><\/li>\n<li><span class=\"g\">Korma<\/span><span class=\"w\">Indian sauce with cashew paste.<\/span><\/li>\n<li><span class=\"g\">Stir-fried vegetables<\/span><span class=\"w\">With roasted kernels.<\/span><\/li>\n<li><span class=\"g\">Cashew butter<\/span><span class=\"w\">On bread or in porridge.<\/span><\/li>\n<li><span class=\"g\">Plant-based &quot;cream cheese&quot;\u201e<\/span><span class=\"w\">Fermented with lemon and herbs.<\/span><\/li>\n<li><span class=\"g\">Pesto<\/span><span class=\"w\">With basil instead of pine nuts.<\/span><\/li>\n<li><span class=\"g\">Pumpkin soup<\/span><span class=\"w\">With a spoonful of cashew cream.<\/span><\/li>\n<li><span class=\"g\">lettuce<\/span><span class=\"w\">Toasted over a leafy salad.<\/span><\/li>\n<li><span class=\"g\">Energy balls<\/span><span class=\"w\">With dates and cocoa.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Toast cashews in a dry pan over medium heat for 3 to 4 minutes, stirring constantly, until golden brown \u2013 this significantly enhances the flavor. For creams, soak the cashews for at least 4 hours beforehand; this will ensure they are completely smooth in a blender.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Cashew cream as a mild cream alternative<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Cashew cream<\/h3>\n<ol>\n<li>Cover 100g of natural cashew nuts with water and soak for 4 hours or overnight.<\/li>\n<li>Drain the soaking water and rinse the kernels.<\/li>\n<li>Blend with 150 ml of fresh water, a pinch of salt and a squeeze of lemon juice in a blender for 1 to 2 minutes until completely smooth.<\/li>\n<li>Pour into a glass and store in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For those who don&#039;t tolerate cream or milk well, for example due to lactose intolerance or a sensitive stomach: This cream makes soups, sauces, and mashed potatoes creamy without feeling heavy. It&#039;s a kitchen aid, not a cure.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>2 to 3 tablespoons per serving. Keeps for 3 to 4 days in the refrigerator. Not suitable for those with nut allergies.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, the cashew is called <em>Kaju<\/em>. It is considered sweet, heavy, oily and warming - nourishing and balancing for Vata, but burdensome for Kapha and Pitta in large quantities.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Cashews are barely described in classical Traditional Chinese Medicine (TCM). In modern nutritional theory, they are classified as sweet and neutral to warming, and are said to strengthen the digestive system and nourish the blood.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Allergy:<\/strong> Cashews are a common trigger for severe nut allergies, often with cross-reactions to pistachios. Allergy sufferers should avoid even traces of cashews and carry an emergency kit.<\/li>\n<li><strong>Peel:<\/strong> Never crack or roast whole, untreated cashew nuts yourself - the shell oil burns the skin, and the smoke irritates the eyes and respiratory tract.<\/li>\n<li><strong>Toddlers:<\/strong> No whole nuts for children under 4 years old due to choking hazard.<\/li>\n<li><strong>Energy:<\/strong> Approximately 550 kcal per 100 g - a handful is a sensible portion.<\/li>\n<li><strong>Oxalate:<\/strong> Cashews contain a moderate amount of oxalate; those prone to calcium oxalate kidney stones should eat them in moderation.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/mandel-prunus-dulcis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">almond<\/span><span class=\"d\">The more locally known nut.<\/span><\/a><a href=\"\/en\/wiki-archiv\/erdnuss-arachis-hypogaea\/\"><span class=\"art\">Archive<\/span><span class=\"n\">peanut<\/span><span class=\"d\">The legume among the nuts.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kichererbse-cicer-arietinum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">chick-pea<\/span><span class=\"d\">The ideal partner in curry.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kurkuma-curcuma-longa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">turmeric<\/span><span class=\"d\">The spice for korma.<\/span><\/a><a href=\"\/en\/wiki-archiv\/walnuss-juglans-regia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">walnut<\/span><span class=\"d\">More Omega-3, locally sourced.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kuerbiskerne-cucurbita-pepo\/\"><span class=\"art\">Archive<\/span><span class=\"n\">pumpkin seeds<\/span><span class=\"d\">The nut-free source of magnesium.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Nuts, cashew nuts, raw<\/em>.<\/li>\n<li>Aune D et al. <em>Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies.<\/em> BMC Medicine 2016; 14: 207.<\/li>\n<li>Mohan V et al. <em>Cashew nut consumption increases HDL cholesterol and reduces systolic blood pressure in Asian Indians with type 2 diabetes: a 12-week randomized controlled trial.<\/em> Journal of Nutrition 2018; 148(1): 63\u201369.<\/li>\n<li>EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). <em>Scientific opinion on the evaluation of allergenic foods and food ingredients for labeling purposes.<\/em> EFSA Journal 2014; 12(11): 3894.<\/li>\n<li>Regulation (EU) No 1169\/2011 on the provision of food information to consumers, Annex II (nuts as major allergens).<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Cashew (Anacardium occidentale) Botanischer Name Anacardium occidentaleSumachgew\u00e4chse (Anacardiaceae) Verwendet wird Die Kerneger\u00f6stet, als Mus, Creme oder Mehl Geschmack Mild, weich, leicht s\u00fc\u00dflichdie sanfteste unter den N\u00fcssen Herkunft Nordosten Brasiliensheute vor allem Westafrika, Indien, Vietnam Bekannt f\u00fcr Magnesium, Kupfer, Eisenund cremige Konsistenz Saison Ganzj\u00e4hrigimmer Import Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls<\/p>",
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