Our organic Cashews are:
• extremely large whole kernels
• 100% nature
• High level of quality
• Gently processed
• Undergo several controls
• good source of minerals
Cashew nuts contain high levels of magnesium, phosphorous, manganese and copper. Magnesium is an essential mineral. Cashews also provide the body with vitamin E, vitamin B1, niacin, iron and zinc.
The essential amino acid tryptophan contained in the nuts, converted by the body into serotonin and melatonin, helps to promote inner calmness, tranquility and satisfaction [1 and 2].
The name „cashew“ is a Tupi Indian word, used to denote the acajou tree or kidney-shaped tree, since the end of the fruit is similar to a kidney in shape. The actual cashew apple is consumed only in a few countries, as it has a very tart, bitter flavour which some people dislike. People of all ages love cashews because of their soft, mild nutty flavour.
Our organic jumbo cashew kernels/nuts are the biggest cashews in the world, extra soft, delicious and aromatic. The nuts have a very crunchy texture, just like they should be. The cashews are very pale to beige in colour.
The cashew apple is a pear or paprika shaped stone fruit growing up to 10 cm in size. When ripe, the fruit turns yellowish orange to red. The cashew nut, (which is really a seed) is located at the end of the cashew apple. There is only one seed on each cashew apple and this is the primary reason for the product’s high price worldwide.
Origin and production:
We source our organic cashews from Sri Lanka.
After harvesting, the cashew nut is carefully taken out of the hard shell in several steps. The hard shell and cashew oil underneath it are removed. The kernel is gently dried, then hand sorted thoroughly. Harvesting, drying and sorting are carried out in strictly hygienic conditions and with the greatest care.
The Cashews are pressure treated and controlled in Austria. During the pressure process, the combination of pressure and time ensures that the product is completely free of pests.
Organic ingredients: 100% Cashew.
 DEBInet Deutsches Ernährungsberatungs- und Informationsnetz
 Wikipedia Cashew
Why you should germinate our nuts!
Inhibits and reduces levels of phytic acids
Phytic acids occur in natural foods, inhibiting digestion of minerals. Reducing amounts of phytic acids allows the minerals to be absorbed by the body, providing it with the associated benefits .
- Inhibits and reduces tannins
The plant deploys tannins for its own protection. When excessive amounts of tannins are digested, flatulence (digestive problems) may result and consumption of iron and calcium (or minerals) may be reduced .
- neutralises enzyme inhibitors
The human body needs certain reactions to take place in order to function efficiently, and certain enzymes are needed for these reactions. If the enzymes are functionally inhibited, the body can’t work optimally. That’s why it’s important to reduce inhibition to a minimum.
- Supports generation of useful enzymes and
- Increases vitamin levels, especially B vitamins
The germination processes cause the plant to start budding again. Many important vital substances are activated and mobilised, for example vitamins and enzymes. This makes germinated nuts considerably more nutritious than nuts that are not germinated.
How to germinate the nuts:
Good results are obtained when the nuts are placed into lukewarm water in the evening and left overnight. The nuts will have germinated by the next morning. If you have more nuts than you need in the morning, store them in the refrigerator without the water. If you want to keep them for a longer period, you can dry the nuts on a dry surface or in the oven.
Depending on the foodstuff used, germination periods are generally around 7 to 24 hours.
 Wikipedia Phytinsäure / Phytic acid
 Wikipedia Tannine / Tannin
 Wikipedia Enzymhemmung / Enzyme inhibitor
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