Organic Natural Cashews
Buy online natural raw organic cashews with no added salt and preservatives.
Our natural organic cashews have the organic certification and are lovingly grown every day with care and respect for the environment and for those who work the land.
You can buy natural organic cashews in packs of 1 kg and 2.5 kg, ideal for real nut lovers.
Discover the nutritional valuesof natural organic cashews (with no added salt). Our analyses have shown that 100 g of natural cashews contain:
- 1.8 mg of Manganese, equivalent to 90% of NRV (Nutrient Reference Value);
- 546 mg of Phosphorus, equivalent to 78% of NRV;
- 39 µg of Selenium, equivalent to 71% of NRV;
Ingredients: 100% CASHEWS from organic farming. May contain traces of PEANUTS and other NUTS.
Formats: 1 kg, 2.5 kg
Organic natural cashews
- Raw and unsalted
- With no preservatives nor sulphites
|Ingredients||100% CASHEWS from organic farming. May contain traces of PEANUTS and other NUTS.|
|Weight||1 kg, 2.5 kg|
|Storage requirements||Store in a cool, dry place|
|Organic||IT-BIO-009; Non-EU Agriculture;|
|Nutrition declaration||average nutritional values per 100 g:|
|Energy||2476 kJ / 597 kcal|
|of which saturates||8.9 g|
|of which sugars||4.7 g|
|Phosphor||546 mg (78% NRV*)|
|Manganese||1,8 mg (90% NRV*)|
|Selenium||39 μg (71% NRV*)|
|Source||Euro Company analysis|
|Recommendations||The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.|
|Origin||Africa, India, Vietnam|
|Nutrients||Copper, Manganese, Phosphorus|
|*NRV: Nutrient Reference Value||*Nutrient Reference Value|
|Label and packaging||The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.|
The cashew is one of the few species that is grown starting from the seed, although propagation can be done by grafting, marcottage or layering. The seed of the Anacardium germinates slowly, and therefore it is necessary to plant more seeds in the same plant site and to thin them out later. The seed must be planted on site as young plants are not easily transplanted. The distance between one plant and the other at the beginning is 10x10 metres, then is increased to 20x20 metres after about 10 years, with a maximum density of 250 plants per hectare. During the three years required to start production, the young plants have their lower branches and shoots cut.
In the producing countries, instead of the seed, people eat the false fruit which is consumed fresh or made into jam. In Brazil, during the harvesting season, an acidic refreshing juice is extracted from the fruit and is drunk as such (Brazil Cajuado) or as wine after being fermented. From the Anacardium seed it is possible to obtain, with a yield of 45%, a valuable edible oil, light yellow in colour, similar to almond oil. A particular material is extracted from the shell, which has many uses, and is used for the production of brake linings, clutch discs, impermeable paints and plastic materials. The wood of the tree, much valued for its insect-repellent properties, is used for the production of furniture, boats and boxes. A rubber is extracted from the trunk, which is used instead of Arabic gum.
The tree is an evergreen that grows up to 10-12 m in height, of which the largest example existing is located in Natal, Rio Grande do Norte, Brazil, with an area of about 7,500 square metres. The Anacardium plant is frequently found in the coastal zones of the warm temperate climate regions as well as in dry tropical climate zones, and also in the equatorial rainforests. Harvesting takes place during the dry season: the ripened fruits fall from the branches, pile up and are left on the ground for several days for drying, during which it is very important that the weather is dry.
The cashew, unlike other oily nuts, contains starch for about 10% of its weight. This makes it a good thickener for water-based dishes such as soups, meat stews and some Indian milk-based desserts. Many Asian cuisines use cashews instead of other nuts precisely because of their unusual characteristic.
Cashews are commonly used in Indian cuisine: as a whole for garnishing sweets and curry dishes, or ground into a paste as a base sauce for curries (for example korma), or some sweets (example Kaju Barfi). In Goan cuisine, natural or roasted cashews are used as a whole to prepare curry dishes and desserts.
The indigenous population of the cashew-producing countries uses many parts of the plant to prepare medicinal substances and insect-repellent lotions.
Oils and fats contained in cashew nuts are 54% monounsaturated fat (18:1), 18% polyunsaturated fat (18:2), and 16% saturated fat (9% palmitic acid (16:0) and 7% stearic acid (18:0). Such values privilege monounsaturated fatty acids, which are generally considered 'good' as they encourage the replacement of LDL blood cholesterol (the cause of heart attacks and blood vessel obstructions) with HDL cholesterol, which is not harmful to the body. Cashews are an excellent source of Vitamin K (100 g of natural cashews provide 40% of the nutrition reference value) which contributes to normal blood clotting and the maintenance of healthy bones. Cashews are also a good source of minerals such as Copper, Phosphorus and Zinc.
However, cashews can cause allergic reactions to some people, and moderate consumption is recommended for those who tend to suffer from kidney stones. Many parts of the plant are used in the traditional medicine of the Patamona of Guyana. They grind the seeds into a poultice to treat snakebites, apply nut oil on chapped heels or as an antifungal agent, and use the fruits, bark and leaves for many other purposes including healing wounds and skin rashes, as an anti-fever preparation and against diarrhea1, 2.
The literature reports that the extracts in light petroleum and ethanol of the Anacardium leaves inhibit the growth of numerous species of bacteria and fungi2.
In one study, certain chemical compounds identified in hash oil were assessed as being effective against a bacterium responsible for many dental cavities and other Gram-positive bacteria3.
Cashews are included in the list of food allergens (Annex 2 section III Italian Legislative Decree 109/1992 and as amended and extended).
1 DeFilipps R.A., Maina S.L., Crepin J. (surmised) (2007 (surmised)). 'Medicinal plants of the Guianas (Guyana, Surinam, French Guyana)'. Smithsonian Institution.
2 Akash P. Dahake, Vishal D. Joshi, Arun B. Joshi (2009). 'Antimicrobial screening of different extracts of Anacardium occidentale Linn. Leaves'. International Journal of ChemTechResearch 1 (4): 856–858.
3 MasakiHimejima, IsaoKubo (February, 1991). 'Cashewoilmayconquercavities'. Journal of Agricultural and Food Chemistry 39 (2): 418–421.
Nutspaper ‘Anacardio' 1/2007
The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
The English word ‘cashew’ comes from the Portuguese ‘caju’, which in turn comes from the indigenous Tupi name 'acajú'.
The name ‘Anacardium’ refers to the shape of the fruit that resembles an inverted heart ('ana' means 'upward' and 'cardium' 'heart'). In the Tupi languages, 'acajú' means 'shell fruit that is produced by itself'.
The plant of the Anacardium is native to north-eastern Brazil (Amazon Basin) but is widely cultivated in the tropical regions of the whole world. The Portuguese discovered it in 1578 and in the XVI century they introduced it to the western coasts of India and the eastern regions of Africa. To date, it is grown in 32 countries and so its harvesting time varies from country to country. The Anacardiaceae are an important family of dicotyledonous angiosperms, belonging to the Sapindales Order. The genus that has given the name to the family is Anacardium, which includes eight species of tropical trees native to southern America, among which the best is the cashew (Anacardium occidentale).
The Anacardium provides two types of fruit: a fleshy one, which from a botanical point of view, is a false fruit, and the cashew almond or nut. The Cashew Apple, as it ripens, can take on a variable colour between yellow and red and a vaguely heart-shaped appearance, hence the name of this plant. The cashew itself, which is the true fruit, is a kidney-shaped nut (3 cm in length and 2.5 cm in width approximately) which grows in the lower outer part of the false fruit and has a hard pericarp containing the seed consisting of 2 white cotyledons and a small seed. Cashews are grown for commercial purposes in 32 countries around the world. The main producers are India, Africa (in particular Nigeria, Tanzania, the Ivory Coast, Guinea Bissau, Mozambique and Benin), Vietnam, Brazil and Indonesia.
Nutspaper ‘Anacardio' 1/2007
According to our analyses, 100 g organic natural cashews contain:
- Vitamin B6 (0.34 mg - 24% of NRV)
- Vitamin E (3.0 mg - 25% of NRV)
- Biotin (14 µg - 28% of NRV)
- Potassium (665 mg - 33% of NRV)
- Vitamin K (30 µg - 40% of NRV)
- Iron (5.8 mg - 41% of NRV)
- Thiamine (0.53 mg - 48% of NRV)
- Zinc (4.9 mg - 49% of NRV)
- Magnesium (250 mg - 67% of NRV)
- Selenium (39 µg - 71% of NRV)
- Phosphorus (546 mg - 78% of NRV)
- Manganese (1.8 mg - 90% of NRV)
- Copper (1.9 mg - 190% of NRV)
- Protein (19 g)
- Fibre (3.3 g)
- Unsaturated Fatty Acids (38 g), Monounsaturated (29 g) and Oleic Acid (29 g).
Please note that cashews are included in the list of allergens (Annex 2 Reg. No. 1169/2011 and as amended and extended.)
Each 1kg pack of organic cashews contains about 32 portions of 30 g that provide:
- 27% of the Nutrient Reference Value of Manganese;
- 23% of the Nutrient Reference Value of Phosphorus;
- 22% of the Nutrient Reference value of Selenium.
Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being.
Affordable price means to us offering natural organic cashews which everybody can enjoy.
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.
We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.
Not only that: by choosing large packs of natural organic cashews, you are also contributing to the reduction in the use of plastic.
How much does 1 kg of organic natural cashews cost?
The price per kg for organic natural cashews depends on the cashews' quality, variety and origin. On Nuturally, we have selected the best organic natural cashews with respect for our supply chain, farmers, and raw materials.
You can store natural organic cashews in dry, cool places, away from sources of heat and moisture. Here are 4 useful tips:
- The ideal condition for keeping natural organic cashews is in a refrigerated environment. Nuturally organic natural cashews can also be stored easily at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment as increased temperatures could encourage decay.
- The ideal container for the storage of natural organic cashews is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
- The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
- The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.
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