Cashew
Cashews ready for harvest in Kollam, India
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Sapindales
Family:	Anacardiaceae
Genus:	Anacardium
Species:	A. occidentale
Binomial name
Anacardium occidentale L.

The cashew is a tree in the family Anacardiaceae. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acajú. Originally native to northern South America, it is now widely grown in tropical climates for its cashew seeds and cashew apples.

Etymology[link]

The name Anacardium refers to the shape of the fruit, which looks like an inverted heart (ana means "upwards" and -cardium means "heart"). In the Tupian languages acajú means "nut that produces itself"[1].

Habitat and growth[link]

'Anacardium occidentale', from Koehler's 'Medicinal-Plants' (1887)

Worldwide cashew yield

Cashew tree

The tree is small and evergreen, growing to 10-12m (~32 ft) 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 largest cashew tree in the world covers an area of about 7,500 square metres (81,000 sq ft).

The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower.^[1] Called the cashew apple, better known in Central America as "marañón", it ripens into a yellow and/or red structure about 5–11 cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus.

The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. People who are allergic to cashew urushiols may also react to mango or pistachio which are also in the Anacardiaceae family. Some people are allergic to cashew nuts, but cashews are a less frequent allergen than nuts or peanuts.^[2]

Dispersal[link]

While native to Northern South America, the Portuguese took the cashew plant to Goa, India, between the years of 1560 and 1565. From there it spread throughout Southeast Asia and eventually Africa.^[3] The Portuguese came to India to get cashews roasted and then trade them in different parts of world because the Indians had mastered the art of roasting cashews.

Production[link]

The top 10 Cashew nuts (with shell) production countries in 2010 according to FAO in tonnes

1.  Viet Nam 1,159,600
2.  India 613,000
3.  Nigeria 594,000
4.  Côte d'Ivoire 370,000
5.  Indonesia 174,300
6.  Philippines 134,681
7.  Brazil 102,002
8.  Guinea-Bissau 91,100
9.  Benin 69,700
10.  Mozambique 67,200

Uses[link]

Medicine and industry[link]

Cashew nuts, salted

The cashew nutshell liquid (CNSL), a byproduct of processing cashew, is mostly composed of anacardic acids^[4] (70%), cardol (18%) and cardanol (5%).^[5] These acids have been used effectively against tooth abscesses due to their lethality to a wide range of Gram-positive bacteria.^[6] Many parts of the plant are used by the Patamona of Guyana medicinally. The bark is scraped and soaked overnight or boiled as an antidiarrheal;^[6] it also yields a gum used in varnish. Seeds are ground into powders used for antivenom for snake bites.^[6] The nut oil is used topically as an antifungal and for healing cracked heels.^[6]

Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials.^[4][5]

Culinary[link]

Cashew nuts, roasted and salted

The cashew nut is a popular snack, and its rich flavor means that it is often eaten roasted, on its own, lightly salted or sugared, or covered in chocolate.

Cashew is very commonly used in Indian cuisine. The nut can be used whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (eg.Korma), or some sweets. It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine both roasted and raw kernels are used whole for making curries and sweets. The cashew apple is eaten raw or used in curries.

The cashew nut can also be harvested in its tender form, when the shell has not hardened and is green in color. The shell is soft and can be cut with a knife and the kernel extracted, but it is still corrosive at this stage, so gloves are required. The kernel can be soaked in turmeric water to get rid of the corrosive material before use. This is mostly found in Kerala cuisine, typically in avial, a dish that contains several vegetables, grated coconut, turmeric and green chilies.

Cashew nuts also appear in Thai cuisine and Chinese cuisine, generally in whole form.

In Malaysia, the young leaves are eaten raw in a salad or with Sambal belacan (shrimp paste with chili and lime).

In Brazil, the cashew fruit juice is popular all across the country.

In Panama, the cashew fruit is cooked with water and sugar for a prolonged period of time to make a sweet, brown, paste-like dessert called "dulce de marañón". Marañón is one of the Spanish names for cashew.

In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert called turrones de casuy which is cashew marzipan wrapped in white wafer.

In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet (literally means monkey rose apple).

Alcohol[link]

In Goa, India, the cashew apple (the accessory fruit) is mashed, the juice is extracted and kept for fermentation for 2–3 days. Fermented juice then undergoes a double distillation process. The resulting beverage is called feni. Fenny/feni is about 40-42% alcohol. The single distilled version is called "Urrac" (the 'u' is pronounced ~ 'oo') which is about 15% alcohol.

In the southern region of Mtwara, Tanzania, the cashew apple (bibo in Swahili) is dried and saved. Later it is reconstituted with water and fermented, then distilled to make a strong liquor often referred to by the generic name, gongo.

In Mozambique, it is very common among the cashew farmers to make a strong liquor from the cashew apple which is called "agua ardente" (burning water).

According to An Account of the Island of Ceylon written by Robert Percival^[7] an alcohol had been distilled in the early twentieth century from the juice of the fruit, and had been manufactured in the West Indies. Apparently the Dutch considered it superior to brandy as a "liqueur."

Nutrition[link]

The fats and oils 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)).^[8]

See also[link]

• Wild Cashew - the species Anacardium excelsum.
• Semecarpus anacardium, (the Oriental Anacardium) is a native of India and is closely related to the cashew.
• List of culinary nuts
• Cajuina

Further reading[link]

• Morton, Julia F. Fruits of Warm Temperatures. ISBN 978-0-9610184-1-2 [2]. Cashew Apple. p. 239–240.[3]
• Pillai, Rajmohan and Santha, P. The World Cashew Industry (Rajan Pillai Foundation, Kollam, 2008).nm,.

References[link]

External links[link]

Wikimedia Commons has media related to: Anacardium occidentale

• Handbook of Energy Crops - Anacardium occidentale L.

This biographical article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (May 2010)

Lord Finesse (born February 19^[1], 1970) is a Hip hop artist and producer, from The Bronx, New York, best known as the leader of the D.I.T.C. rap crew.

Career[link]

In 1989, Finesse and his former partner DJ Mike Smooth signed to Wild Pitch Records, home to other popular Hip Hop artists like Gang Starr, Main Source, Chill Rob G, Percee P and O.C.. In 1990, the duo released their debut album Funky Technician.^[2] The album featured production from future star beat-makers DJ Premier, Diamond D and Showbiz. Soon after, Finesse formed the popular New York underground crew D.I.T.C., an acronym for 'Diggin In The Crates', together with Showbiz & AG and Diamond D. Future members included Fat Joe, O.C., Buckwild, and the late great, Big L.

Finesse returned as a solo artist in late 1991 with his second effort, Return of the Funky Man. The album featured guest appearances from Percee P and AG. The album's title track peaked at #13 on the Hot Rap Singles chart. Return of the Funky Man also included a couple of songs that were produced by Finesse himself, and this would be the start of a career as a much respected hip-hop producer. In 1994 Finesse made a production appearance on The Notorious B.I.G.'s classic debut Ready to Die, on the track Suicidal Thoughts. In 1995, he produced a big portion of Big L's debut album Lifestylez Ov Da Poor & Dangerous, including the single M.V.P. and also made an appearance on one of the album's highlight songs "Da Graveyard". He finally returned as an artist in 1996 with the now rare 12" single Check The Method and then the acclaimed album The Awakening. Finesse produced the entire album himself, and enlisted a large number of guests, including O.C., KRS-One, MC Lyte, Akinyele, Showbiz and A.G., Diamond D and Kid Capri. The underground single Actual Facts, featuring Sadat X, Grand Puba and Large Professor, was included as a hidden track on the album.

Finesse hasn't released a studio album since this effort, but has continued his production work. In 1997, he produced the title track to O.C.'s acclaimed effort Jewelz and also the track "Channel 10" off of Capone-n-Noreaga's debut The War Report. Finesse released a mixtape called Diggin' On Blue in 1999. Later in the year, he produced the track The Message on Dr. Dre's seminal 2001 album. Finesse is currently working on a Funky Technician remix project, as well as a new D.I.T.C. album. Along with these projects, he and DJ Premier are working on a posthumous Big L album.

In 1998, Finesse provided the vocal sample on the hook to The Rockafeller Skank, a hit single by British musician Fatboy Slim from his album You've Come a Long Way, Baby. The song features Finesse's repeated line "Right about now, the funk soul brother. Check it out now, the funk soul brother".

Lord Finesse returned to the mic on Handsome Boy Modeling School's album White People in 2004. He was featured on the song entitled "Rock 'N' Roll (Could Never Hip-Hop Like This) pt. 2, collaborating with famous old-school DJ's Grand Wizard Theodore and Jazzy Jay. Chester Bennington and Mike Shinoda from Linkin Park make appearances, as well as Rahzel of The Roots.

Discography[link]

Albums[link]

Studio albums[link]

Singles[link]

References[link]

Fettuccine Alfredo

American-style fettuccine alfredo topped with shrimp
Origin
Place of origin	Italy
Region or state	Rome
Creator(s)	Alfredo di Lelio
Details
Course	Primo
Serving temperature	Hot
Main ingredient(s)	Fettuccine, Parmesan cheese, butter
Variations	Broccoli, cream, parsley, garlic, chicken, shrimp

Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter.^[1] As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur, Alfredo Di Lelio, at his first restaurant Alfredo on the Via della Scrofa in Rome in 1914. Alfredo Di Lelio, who sold said restaurant in 1943, opened again in 1950 at Piazza Augusto Imperatore his restaurant "Il Vero Alfredo", that is still managed by the nephews Alfredo and Ines Di Lelio, continuing the tradition of the original fettuccine created by their grandfather.

In US cuisine it is sometimes mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken.

History[link]

Pasta tossed with cheese and butter has a long history both in Italy and abroad.^[2]

It was popularised amongst US tourists in Rome by restaurateur Alfredo di Lelio who served it with his own name attached:

Fettuccine al burro is associated in every tourist's mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera.^[3]

The restaurant's story is that the dish was invented by di Lelio at his restaurant Alfredo in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio's "original contribution" was to double the amount of butter in the bowl before the fettuccine would be poured in (thus a triplo burro (triple butter)^[4] effect instead of double) which he started doing for his pregnant wife who was having difficulty keeping food down.^{[citation needed]} Alfredo added the new dish to his restaurant's menu when his wife began eating again.

A long-time customer recounted that di Lelio's restaurant became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. He proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread.^[5]

Alfredo di Lelio sold his restaurant 5 May 1943. The new owner kept the restaurant's name, menu, traditional recipes, photos on the wall, and everything else; as of 2011, the restaurant is still in business under the name Alfredo alla Scrofa.^[6]. Alfredo Di Lelio, together with his son Armando, in 1950 opened again at Piazza Augusto Imperatore his restaurant "Il Vero Alfredo", that is still managed by the nephews Alfredo and Ines Di Lelio, continuing the tradition of the original fettuccine created by their grandfather.

When Rome prepared for a large religious^[which?] celebration in 1959, some local businessmen tracked down Alfredo di Lelio and offered to build him a new restaurant. He was retired, but he agreed to show up and act as a greeter there. When the holiday arrived, old customers showed up and had their photos taken for the walls of the "new" restaurant located at 30 Piazza Augusto Imperatore, a few blocks north of his original location.

That expansion continued in 1977 when Alfredo II and Guido Bellanca opened a new "Alfredo's" by Rockefeller Center in New York City to serve it. The walls of that restaurant are plastered with drawings by Al Hirschfeld - including the rest rooms. Another Alfredo's opened in the Epcot at Walt Disney World in Lake Buena Vista. As of September 2007, the Epcot branch is closed.

Fettuccine Alfredo has now become ubiquitous in Italian-style restaurants in the United States. In Italy and throughout Europe, the name "Fettuccine Alfredo" is basically unknown. In Rome it is usually called Fettuccine al burro.^[7]In Piedmont a pasta called taglierini is served with butter and truffles.^[8] Butter, sage and cheese however are a common dressing for ravioli.

Variations[link]

There are many modifications to the basic fettuccine Alfredo which are used to lower the cost. Cream may be added to the butter. Less expensive cheeses, such as U.S.-made Parmesan cheese, an imitation of Parmigiano-Reggiano, are often used; the cheese is sometimes mixed with flour as a thickener. Thickening can also be achieved by mixing the sauce with a small amount of roux (flour and liquid butter or olive oil) as the liquid reaches boiling.

Occasionally, other cheeses such as asiago and romano may be added to alter the flavor. Other types of pasta are sometimes used. To make it a single-dish meal, chicken and vegetables, such as peas, are often served on top. Another variation uses egg in combination with cream, butter and cheese.

Alfredo sauce[link]

Alfredo sauce is often sold as a convenience food in many grocery stores in the United States. Unlike the original preparation, which is thickened only by cheese, these versions may be thickened with starch.

See also[link]

• Carbonara

References[link]

External links[link]

Wikibooks Cookbook has a recipe/module on Alfredo Sauce