Raw cashews contain urushiol, a toxic resin also found in poison ivy. Eating raw cashews can cause skin irritation or allergic reactions, so they must be properly processed before consumption.
To make raw cashews safe, they are usually steamed or roasted. This process removes urushiol and ensures that the nuts are safe to eat without causing allergic reactions.
Eating raw cashews directly can lead to discomfort, such as skin rashes or swelling. It’s important to avoid raw cashews that haven’t been properly processed or cooked.
Roasted cashews are a safer option. The roasting process eliminates harmful substances like urushiol, making them more digestible and safe for regular consumption.
Cashews, once properly processed, are full of healthy fats, protein, and vitamins. They’re great for heart health, improving cholesterol, and providing energy when consumed in moderation.
Some people may have allergic reactions to cashews even when roasted. If you're allergic to tree nuts, it’s important to avoid cashews entirely to prevent severe allergic reactions.
Before using your stored nuts, give them a quick check for any signs of mold or rancidity. Smell or taste a small amount to ensure they still have a fresh, natural flavor.