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Just recently I had the good fortune to taste the "cashew past", it was during the course of IEPAN bakery where one of the companions, who came from Puerto Ordaz, made his final work with this fruit. Then a friend brought me a few packs Ciudad Bolivar (they look like prunes but larger and wet, perhaps less wrinkled), to do my own tests, so I wanted to share a little of what I've researched this. Again this is one of those flavors lost in our country who have little access (at least those who live in Caracas) and the use of which little has been released, but not the seed of the famous MEREY.

The cashew (Anacardium occidentale), also known as cashew (in Spain), cashew nuts (in Uruguay, Argentina and Chile) , cashew (Dominican Republic), cashew (in Peru, southeastern Mexico, Colombia, Ecuador, Panama, Cuba and Central America), cashew in Venezuela, walnut India (Specifically, his seed, in the north and central Mexico), cashew (Puerto Rico) but is considered a nut, is actually the seed of a small tree 7 to 12 m high perennial, short trunk, thick and twisted, with many ramifications of extensive and deep roots.

The fruit of this tree consists of two parts: the seudofruto and walnut. The seudofruto is the result of the development of stem at a fleshy structure characteristic of this plant that subsequently mature walnut, and although there is little consumed, it is capable to take juice and to make jams, jellies, vinegars, spirits (something like a wine) and our Merey Past . As for the nut located on the outside the pseudo has kidney-shaped, hard and dry for about 3 to 5 cm, which houses the seed which commercially is almost as prized as the almond and even more expensive than this .

in Venezuela gets into the wild north of the southern state of Bolivar and Anzoategui and Monagas states, but little by little has been exploited in some herds, orchards and gardens.

As curious original name cashew comes from acashúm (Portuguese acajum ) from which derives the English word cashew.