Why Cashews And Other Foods Are So Confusing The reason we think of cashews as nuts rather than drupes is that we prioritize nutritional and culinary classifications over botanical ones in our day ...

The most difficult and dangerous step is splitting open the nut, since toxic oil still coats the drupes. Cashews are brittle, so factories used to do this step manually to ensure machines wouldn't ...

Perhaps the most versatile nut is the cashew (botanically the seed of a type of drupe fruit), whose fat content and texture help it blend into a wonderfully creamy, rich sauce that can play ...

From ominously named ingredients like blood clams to everyday staples that many of us eat all the time, we've rounded up the most dangerous foods in the world.

The National Cashew Association of Nigeria (NCAN) says 13 by-products in the ‘cashew apple’ and 19 essential by-products in cashew as a whole fruit are rarely tapped. NCAN National President ...

In Europe cashews are usually eaten dried, roasted and salted as a snack or in salads. Use unsalted cashews, whole or ground, for cooking - they're often added to Chinese and South East Asian ...