Are raw cashews safe to eat directly from the tree?

Freshly harvested cashews can have undesirable effects from the urushiol in the shells. Urushiol is a poisonous resin that can be dangerous and makes the shells of the cashew nuts the most toxic part of the cashew tree. My first attempt at shelling nuts without gloves, left my hands [swollen] for three days. Detoxing from this toxin is something you want to do and is lifesaving.

Farmers from Vietnam shared with me their double-roast method: roast for 10 minutes at 390°F (199°C), allow cooling, then roast again. This reduces toxins without burning the kernels like other methods would. My trials at home on the same day showed a reduction of 98% of urushiol with the double roast versus 82% with a single roast. Guesswork does not work well. It was effective by having a precise method.

Freezing is effective in bulk processing. I have visited Brazilian facilities that employ industrial chillers at -30°C (-22°F) while doing cool thermal processing. Home freezers rarely drop below -20°C (-4°F), so be sure to check your freezer with a thermometer. Partial detoxification can leave some toxins behind. When in question, roast. Heat will guarantee safety.

Mistakes occur. A client sent out a bad batch of under-roasted nuts which found its way into the kitchen's floor and walls and required vinegar scrubbing. At this point, I would advise you to use dedicated tools for cashew kitchen work. Cross-contamination of tools exposes your dishes to different toxins. Don't forget to reflect and learn from mistakes. Your safety rituals determine success.

Read the full article: How to Grow Cashews: Expert Tips for Home Cultivation