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Gourmet Selection :
Layered Nut Jar
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| Health Benefits |
Not only do cashews have a lower fat content then most nuts, approximately 65% of their fat in unsaturated. In addition cashews are a great source of copper (for antioxidant defenses, energy production, bones and blood vessels), magnesium (for healthy bones), protein and fiber. About 75% of the unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health, even in individuals with diabetes. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels. Triglycerides are a form in which fats are carried in the blood, and high triglyceride levels are associated with an increased risk for heart disease, so ensuring you have some monounsaturated fats in your diet by enjoying cashews is a good idea, especially for persons with diabetes.
Cashew Interesting Facts
The first western people sighting the cashew tree was by the Portuguese. They invaded Brazil in the 1500's. Portuguese seamen brought the seeds of the cashew nut tree from Brazil to be planted by the early settlers along the east coast of Africa. The trees took root and thrived. It was not long before cashew trees were growing wild along the entire coast of Mozambique. They spread to Kenya and Tanzania.
Uncared for and uncultivated, the ripe nuts were primarily harvested by the African natives. Later, they were sold to the Portuguese traders who in turn disposed of them to merchants who then shipped the nuts to India where they were shelled.
Eventually, India grew their own cashew tree and the Kerala State (India) Cashew Association is now the largest exporter of cashews in the world. Forteleza, Brazil, ships the second largest quantity of cashews and the two areas represent over 80 percent of the world supply which is around 4 million cases (50 pounds per case). Africa is a distant third. The India crop harvests in May and the Brazilian crop harvests in October.
Cashew trees flourish in extreme heat in the tropics and are readily found near the equator. The tree isn't more than 30 feet tall (like an apple or cherry tree) and often they are mistaken for bushes because the limbs spread easily, strike the ground, and reroot themselves. The trunk is gnarled and tortuous, giving the tree an unkempt appearance.
The Cashew Apple
The highly unusual cashew fruit consists of both a crab apple (called the cashew apple), and a kidney bean shaped appendage on the end of the fruit called the cashew nut. The apple is shaped like and is the same size as a pear; when ripe, it is a brilliant yellow, red or scarlet color. Like all fruit trees, a flower emerges and the nut grows from the center of the flower.
The receptor or "apple" is a later swelling between the flower and the nut - forming the cashew apple. After harvesting, the cashew apple keeps for only 24 hours before the soft fruit deteriorates. The cashew apple is not commercially important since it spoils quickly, but local people love the fruit. To harvest the nut, the ripe apple is allowed to fall to the ground where it is easily gathered by natives. The apple and nut are separated.
The gray/brown cashew nut hangs like a nose at the end of the cashew apple. The nut shell is 1-1/2 inches long and kidney shaped. The nut is found on the end closest to the cashew apple. The other end is honeycombed with cells. These cells contain a toxic resinous fluid called cardol that blisters the mouth. For many years, the cashew was referred to as the blister nut.
Inside the hard shell is a slightly curved white cashew kernel which is about 7/8 inches long and is wrapped in a thin brown skin called a testa which is removed during the processing. The cashew nut, therefore, has two shells - the hard exterior shell and the testa.
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The FDA has formally noted that the consumption of walnuts proved beneficial in lowering cholesterol, as well as reduces the risk of heart disease. They contain Omega 3 acids which increases HDL levels (known as good cholesterol) and lower LDL levels (known as bad cholesterol). In addition to heart healthy ingredients they contain a wealth of other nutrients, including vitamin E, the B vitamins, fiber, and several other minerals
Walnuts were identified as one of 14 “SuperFoods” because of their high omega-3 content, a distinction that makes walnuts unique among tree nuts and peanuts. Walnuts are the only nut that contain a significant amount of omega-3s. No other nut even comes close!
Walnuts are also known for their high antioxidant activity. Antioxidants help offset the effects of oxidation, a process that is constantly occurring in the body. The human body is equipped to deal with a certain level of oxidation. Naturally occurring antioxidant enzymes work to protect our cells and our DNA from oxidative damage. Oxidative stress occurs when the body's natural defenses can't keep up with oxidative damage. Daily events like breathing, eating, being exposed to cigarette smoke or pollution, and over-exposure to sunlight can all create oxidative stress. Some researchers believe that oxidative stress may contribute to cancer risk. One way to possible combat oxidative stress is to eat more antioxidant-rich foods, like walnuts.
History of Walnuts
The first historical accounts of walnut trees growing under civilized cultivation was in ancient Babylon (Iraq) about 2000 B.C.; however, walnuts have evidently been attached to mankind much earlier by excavations from cave fossils as suggested by archeologists. There is a reference point in the Biblical record in the Old Testament, that King Solomon was growing nuts (identified as walnuts by some translators), however, the likelihood of these nuts being other than almonds is very remote, because of the almond nut image that was used as symbols commonly in Hebrew icons and stone carving displays in Jerusalem inside Solomon's temple. The adaptability of almonds is much more likely for almond trees to succeed than for walnut trees in the climate and soils of Israel.
The Greeks were credited with the first certified improvements in the size and quality of the Persian (Iran and Iraq) today called English walnut trees through selection and cultivation. The Romans soon established the Persian walnut trees throughout most of Europe and much of North Africa, that have most popularly become known today as the English walnut trees.
English Walnuts, 'Juglans regia,' were brought into the United States by Spanish missionaries in the early 1800's by Franciscan monks, who settled along the California coast. Because the English walnut orchards, that were rapidly established in Central California came from the seeds planted from those walnuts that grew in the Catholic missions, the walnuts were sold and distributed under the name 'Mission Walnuts.'
Central California walnut tree growers today produce 99% of the total U.S. commercial walnut supplies of English walnuts. This production capacity of California also produces 65% of the world supply of English walnuts.
Famous chefs of the world use walnuts in many types of cuisines including meats, vegetables, desserts, and soup preparations. A world famous dessert--made from walnuts, honey, and paper-thin, buttered, flakes of crusts--is called 'Baklava.'
Important commercial types of walnuts that are grown today for profit are 'Juglans regia,' the English (Persian) walnut, that is mainly grown and produced in the United States. Trees can live to an age of approximately 60 years and grow to about 60 feet tall at maturity.
Black walnut, 'Juglans nigra,' a native walnut tree in America is grown mainly from New England to Minnesota and Nebraska and southwards down to the Gulf of Mexico. The black walnut tree can grow to a height of 60 feet and can live past 100 years. Black walnut trees have been grown mainly for their value in making expensive furniture; the nuts are harvested in considerably large quantities to use in baking, ice cream, and in candy recipes. The nuts can be easily shelled into large pieces if soaked overnight in water. The nuts are known for their crunchy flavor, which is distinctively spicy and enriched in its oil content.
Butternut or White walnut, 'Juglans cinerea,' is genetically closely related to the black walnut, 'Juglans nigra,' that forms oval shaped nuts, with a thick corrugated shell, 2 inches long with white kernels; richly flavored and preferred by many people to have a superior flavor over other cultivars of walnuts. The white walnut can grow 100 feet tall with a life expectancy of 75 years. The white walnut tree is the most cold hardy of all walnut trees, growing vigorously in zones 3-9. The roots of these trees, like black walnut trees, will exude a poisonous chemical that kills other plants (phytotoxic) growing nearby, thus other vegetation does not grow well if located within 80 feet of the trunk of the tree.
Walnut hulls have found many uses in a powdered state as a metal polish, as a thermal insulator in rocket nose cones and as a mysterious, secret ingredient in women's cosmetics. Walnut tree extracts have been used for centuries to make ink and dyes. The Egyptians used walnut kernel oil to embalm mummies by replacing the blood with walnut oil.
Greek mythology records that Carya, (the Latin genus name for walnut), who fell in love with the Greek God, Dionysus, was transformed into a walnut tree at her death.
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Pistachios are rich in potassium, phosphorus (helps build bones and teeth) and magnesium, and are also a good source of vitamin B6 (aids protein metabolism and absorption) and thiamine (enhances energy and promotes normal appetite).
These nuts also have a relatively low calorie value when compared to other nuts and are cholesterol free, high in fibre and low in saturated fat.
Like most other nuts, pistachios can also cut heart disease risk. The high monounsaturated fat content may actually lower cholesterol levels in the blood.
Pistachios also contain antioxidants in the form of phytochemicals. These plant nutrients have been associated with a decreased risk for developing chronic diseases, like cancer.
History
The first provable authentic historical mention of edible nuts refers to pistachios without any doubt. The first archaeological findings date back to 6760 B.C. in the Palaeozoic period - in near settlements in the Neolith - in the territory of the present Jordan. Pistachios were soon considered food for the rich and the chosen. Although pistachio trees have been known for a long period of time, the place of their origin is uncertain. They probably come from the Middle East, Persia (Iran), and western Asia (eastern Pakistan and India), where they used to grow wildly in high positioned desert regions.
Interesting facts:
The history of pistachio nuts reflects their "royal character", endurance and pride. Especially fine pistachios are said to have been a favourite delicacy of the Queen of Sheba, who confiscated all Assyrian deliveries for herself and for her royal court.
A story goes that lovers used to meet under pistachio trees and listened to the cracking of their nuts below moonlit nights, which was a sign that they would be happy.
Pistachios were brought to Europe (in particular to Italy) from Syria during the reign of Tiberius at the beginning of the 1st century A.D. Subsequently they were spread to be grown in other Southern European countries (e.g. Greece).
History of Iranian pistachios
Pistachios occupy a special place in the heart of every Iranian. They are a kind of food allowing families to be together, they are in every home, ready as a delicacy for a guest or neighbour who may just drop in to have a cup of tea. They are one of the most popular and delicious snacks Iran has. Pistachio trees have already been growing in Iran for centuries, their home being above all in the Kerman province where pistachios are grown on an area exceeding two hundred thousand hectares.
Their commercial use began in the 1930's where businessmen from Iran started to export pistachios to Europe and the USA above all, and also to Czechoslovakia before World War Two. At that time they also cleverly allocated individual kinds of pistachios to each market, e.g. Jumbo to the USA, Round to Europe, etc.
After World War Two the actual commercial expansion of Iranian pistachios occurred, and lasted till the 1970's, i.e. the beginning of the Islamic revolution. In the next years all business deals cooled off and the war with Iraq followed. Only after its termination did the modern history of pistachios begin again.
Iran is not only a grower of first-class kinds of pistachios but it is also the main producer of this product in the world, with the volume of production reaching 100 to 200 thousand tons every year, depending on the period of time. Besides crude oil, carpets and caviar, pistachios belong amongst the main items exported from Iran.
History of pistachio growing in the USA
The first pistachios were brought to California around 1854. In the 1930's a team of American experts - botanists started to look for the best material in Iran suitable for cultivation and subsequent growing in the same conditions as those in Iran. This lasted till the 1960's. The commercial growing of pistachios on plantations only started to develop around 1970. Until that time the Americans had been completely dependant on supplies from Iran.
Due to the crisis that followed the incident on the American embassy in Teheran in 1976, and due to the subsequent interruption of imports as a result of sanctions imposed, pistachios from California appeared in the limelight. At present nearly the whole consumption of pistachios is covered from domestic sources. The production of pistachios in California is one of the industrial branches together with processing of almonds. Production and processing of pistachios and almonds is becoming a profitable business for a lot of Californian growers. The support provided by the government made a number of growers of almonds extend their growing by pistachios. The first commercially usable crop was harvested in 1976. The production has increased rapidly until the present day.
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Peanuts are unique whole foods that naturally contain heart-healthy monounsaturated fat, which has been linked to lowering blood cholesterol levels. Studies adding even small amounts to the diet have shown a 14% decrease in the "bad" cholesterol. These legumes (related to peas and beans) are rich in Niacin (B3) which is instrumental in increasing "good" cholesterol. They are also very high in quality protein and an excellent source of Vitamin E, an important antioxidant for heart disease and cancer prevention. Peanuts are rich in good dietary fiber which promotes overall bowel health and aids in the prevention of colon cancer.
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