To make cashews edible, they must be roasted to remove urushiol, a toxic oil found in raw cashews. This process typically involves heating the cashews, either by steaming or boiling them in oil, before shelling, drying, and peeling them.
Here's a breakdown of the process:
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Why Cashews Need Processing: Raw cashews contain urushiol, the same oil found in poison ivy, which can cause allergic reactions. Therefore, cashews are not sold truly "raw."
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Roasting/Heating: The primary method to neutralize urushiol is through heat treatment. This is usually done in commercial facilities through:
- Steaming: Cashews are steamed in large rotating drums.
- Oil Roasting: Cashews are submerged in vats of boiling oil.
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Shelling: After the initial roasting or steaming, the cashews are shelled.
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Drying: The shelled cashews are then thoroughly dried.
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Peeling: Finally, the outer skin or testa is removed.
This process ensures the final product is safe and palatable for consumption. You will rarely, if ever, find truly raw cashews for sale because of the urushiol content. The "raw" cashews you purchase at the store have already undergone a steaming or roasting process to remove the toxic oil.
