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The cashew tree, belonging to the plant family Anacardiaceae, grows in the tropical climate and produces cashew apples and cashew seeds.
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The cashew seed, which is mostly just referred to as cashew, is widely consumed either on its own, raw or roasted, or used in a variety of recipes.
With about 18%, the fraction of proteins in cashew seeds is very high and many of them are heat-stable and can still elicit an allergic response after production processes.
Allergic people must strictly avoid the intake of cashew. Especially hidden traces of cashew in food represent a critical problem.