Cashew nuts are harvested from the bottom of the fruit.
Since its invention in 1890, peanut butter has become a staple in American households. Cashew butter gained recognition much later, as nut butters became increasingly popular for their nutritional value and health benefits, according to Robin G. Robertson's book "Vegan Planet." Though cashews and peanuts are both categorized as nuts in the English language, there are differences in harvesting, nutritional values and culinary uses.
Cashew Butter
The cashew nut is the kidney-shape seed at the end of cashew apple, a fleshy fruit found in Brazil, Southeast Asia and Africa. The nut is surrounded by a double shell that contains urushiol oil, a caustic substance that is a potential skin irritant. Harvested while the shell is still green, the cashew is sun dried for two or three days to help discharge the poisonous oils. Then they are shelled with gloved hands and soaked in turmeric water as a precaution to further get rid of the toxins. These kernels are dried before they are ground into raw or roasted cashew butter.
Peanut Butter
A member of the legume family, peanuts grow underground, not on the peanut bush. The plant grows best in loose, sandy soil, thus hot dry climates work best, such as the southern parts of the United States, Africa and Australia. When the leaves of the plant grow yellow, the peanut plant is dug up and dried out for a couple of weeks. Then, the peanut pods are removed and the nuts are shelled. The nuts are usually roasted before they are turned into smooth or chunky butter.
Health Benefits
Cashews have the highest carbohydrate content of all the nut butters, according to the book "Whole Food Facts" by Evelyn Roehl. And though it is about 45 percent mono-unsaturated fats, it has been noted for lowering cholesterol. Cashews are also a good source of protein, and they are high in calcium, iron, magnesium, potassium and zinc.
Peanuts also have high levels of mono-unsaturated fats--in fact, higher than cashews at around 50 percent. The nut also has a higher level of protein than cashews, but it has a similar amount of calcium, iron and potassium. One problem with peanuts is that they are more susceptible to a cancer-causing fungus, known as Aflatoxin. The ways peanuts are harvested and stored make them a prime target for this mold.
Culinary Uses
Some of peanut butter's most common uses are as a spread or in baked goods, but it is also used in other cuisines. It is sometimes mixed with other condiments to make glazes or sauces that can help give meats a nutty flavor. The butter is also an essential ingredient in Thai cuisine for dipping sauces and noodle dishes.
Other than cookies, fudge and pastries, the rich consistency of cashew butter makes it a perfect thickening agent for Indian curries and sauces, according to the book "The Indian Cuisine" by Krishna Gopal Dubey. It's often paired with poultry dishes, which work well with the nut's sweet and mild taste. Sauces made with the nut butter can also accompany green vegetables, such as string beans and asparagus.
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