Live Superfoods Cashew Flour, Organic, 12 oz
- USDA Organic
- Non-GMO Verified
Live Superfoods Organic Cashew Flour is made from finely ground and raw cashews, and is perfect for gluten-free, low glycemic recipes. Cashew Flour will bring a lovely, light flavor and aroma to your favorite dishes. USDA-certified Organic, Non-GMO Project Verified, raw, vegan. 12 oz in resealable package
Live Superfoods Organic Cashew Flour
Our raw, USDA-certified organic Cashew Flour is a great gluten-free and low glycemic flour perfect for your favorite recipes. Raw cashew flour imparts a beautiful cashew flavor and aroma, and is perfect for both sweet baking recipes and for savory, exotic dishes. Try it in your favorite raw food recipes like raw energy bars, add it to smoothies for protein and healthy fats.
What is Cashew Flour?
Our cashew flour begins as raw, USDA-certified organic Indonesian cashews that are ground (in the United States) at low temperatures until the flour reaches a medium to fine consistency. Cashew flour is slightly coarser than almond flour, with a stronger flavor and aroma.
Baking with Cashew Flour
Cashew Flour can be combined with other gluten-free flours like almond flour or coconut flour, or used on its own as a flour substitute. Cashew flour will have more fat, protein, and moisture than traditional all-purpose flour, and a light, nutty flavor. Cashew flour can be used in quick baking recipes like pancakes, some cookies, cakes and cupcakes. It can also lend an exotic and delicate flavor to savory dishes like currys, and will pair perfectly with coconut and lime flavors. Cashew flour can be used as a thickener for sauces, and can be un-baked into raw cookies, pies, or other desserts.
Our Cashew Flour is USDA-certified organic, raw, peeled and ground.
12 oz in resealable package.
The Cashew (Anacardium occidentale; syn. Anacardium curatellifolium A.St.-Hil.) is a tree in the flowering plant family Anacardiaceae. The plant is native to northeastern Brazil, where it is called by its Portuguese name Caju (the fruit) or Cajueiro (the tree). It is now widely grown in tropical climates for its cashew "nuts" (see below) and cashew apples.
It is a small evergreen tree growing to 10-12 m tall, with a short, often irregularly-shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4 to 22 cm long and 2 to 15 cm broad, with a smooth margin. The flowers are produced in a panicle or corymb up to 26 cm long, each flower small, pale green at first then turning reddish, with five slender, acute petals 7 to 15 mm long.
The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the pseudofruit. Actually, the drupe develops first on the tree, and then the peduncle expands into the pseudofruit. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the fruit of the cashew is a seed. However, the true fruit is classified as a nut by some botanists. The seed is surrounded by a double shell containing a caustic phenolic resin, urushiol, a potent skin irritant toxin also found in the related poison ivy. Some people are allergic to cashews, but cashews are a less frequent allergen than some other nuts.
Other vernacular names include cajueiro, cashu, casho, acajuiba, caju, acajou, acaju, acajaiba, alcayoiba, anacarde, anacardier, anacardo, cacajuil, cajou, gajus, jocote maranon, maranon, merey, noix d'acajou, pomme cajou, pomme, jambu, jambu golok, jambu mete, jambu monyet, jambu terong, kasoy. In the Antilles, specifically Puerto Rico, it is known as pajuil and the pseudofruit is the main used part as raw fruit.
The cashew apple is used for its juicy but acidic pulp, which can be eaten raw or used in the production of jam, chutney, or various beverages. Depending on local customs, its juice is also processed and distilled into liquor or consumed diluted and sugared as a refreshing drink, Cajuna. Ripe cashew apples also make good caipirinha. In Goa, India, the cashew apple is the source of juicy pulp used to prepare fenny, a locally popular distilled liquor. The cashew apple contains much tannin and is very perishable. For this reason, in many parts of the world, the false fruit is simply discarded after removal of the cashew nut.
The urushiol must be removed from the dark green nut shells before the seed inside is processed for consumption; this is done by shelling the nuts, a somewhat hazardous process, and exceedingly painful skin rashes (similar to poison-ivy rashes) among processing workers are common. In India urushiol is traditionally used to control tamed elephants by its mahout (rider or keeper). The so-called "raw cashews" available in health food shops have been cooked but not roasted or browned.
Cashew nuts are a common ingredient in Asian cooking. They can also be ground into a spread called cashew butter similar to peanut butter. Cashews have a very high oil content, and they are used in some other nut butters to add extra oil. Cashews contain 180 calories per ounce (6 calories per gram), 70% of which are from fat.
The liquid contained within the shell casing of the cashew, known as Cashew Nut Shell Liquid (CNSL), has a variety of industrial uses which were first developed in the 1930s. CNSL is fractionated in a process similar to the distillation of petroleum, and has two primary end products: solids that are pulverized and used as friction particle for brake linings, and an amber-colored liquid that is aminated to create phenalkamine curing agents and resin modifiers. Phenalkamines are primarily used in epoxy coatings for the marine and flooring markets, as they have intense hydrophobic properties and are capable of remaining chemically active at low temperatures.