Difference between revisions of "Anacardium occidentale"
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|origin = area of origin | |origin = area of origin | ||
|status = wild or cultivated | |status = wild or cultivated | ||
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| + | |french = | ||
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''To edit this page, please copy the French version and translate it. If it contains no data, the first tasks are to check all the links, to clarify nomenclature and to upload photos from Wikimedia Commons'' | ''To edit this page, please copy the French version and translate it. If it contains no data, the first tasks are to check all the links, to clarify nomenclature and to upload photos from Wikimedia Commons'' | ||
| + | {{Box | ||
| + | |title = Uses summary | ||
| + | |color = lightgreen | ||
| + | |text = | ||
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| − | == | + | == Description == |
| − | <gallery | + | <gallery mode="packed"> |
| − | File:Anacardium occidentale PROSEA linedrawing.tif | + | File:Anacardium occidentale PROSEA linedrawing.tif|1, flowering branch; 2, fruit (PROSEA) |
</gallery> | </gallery> | ||
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| + | == Popular names == | ||
| + | {| class="wikitable" style="width:100%;" | ||
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| + | |} | ||
== Classification == | == Classification == | ||
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== Uses == | == Uses == | ||
| + | {{Citation box | ||
| + | |text=''Anacardium occidentale'' Linn. CASHEW. This tree is indigenous to the West Indies, Central America, Guiana, Peru and Brazil in all of which countries it is cultivated. The Portuguese transplanted it as early as the sixteenth century to the East Indies and Indian archipelago. Its existence on the eastern coast of Africa is of still more recent date, while neither China, Japan, or the islands of the Pacific Ocean possess it. <ref>Unger, F. ''U. S. Pat. Off. Rpt. 347''. 1859.</ref> The shell of the fruit has thin layers, the intermediate one possessing an acrid, caustic oil, called cardol, which is destroyed by heat, hence the kernels are roasted before being eaten; the younger state of the kernel, however, is pronounced wholesome and delicious when fresh. Drury <ref>Drury, H. ''Useful Pls. Ind.'' 33. 1858.</ref> says the kernels are edible and wholesome, abounding in sweet, milky juice and are used for imparting a flavor to Madeira wine. Ground and mixed with cocoa, they make a good chocolate. The juice of the fruit is expressed, and, when fermented, yields a pleasant wine; distilled, a spirit is drawn from the wine making a good punch. A variety of the tree is grown in Travancore, probably elsewhere, the pericarp of the nuts of which has no oil but may be chewed raw with impunity. An edible oil equal to olive oil or almond oil is procured from the nuts but it is seldom prepared, the kernels being used as a table fruit. A gum, similar to gum arabic, called ''cadju gum'', is secreted from this tree. The thickened receptacle of the nut has an agreeable, acid flavor and is edible. <ref>Masters, M. T. ''Treas. Bot.'' 1:58. 1870.</ref> | ||
| + | <references/> | ||
| + | |author =[[Anacardium (Sturtevant, 1919)#Anacardium occidentale|Sturtevant, ''Notes on edible plants'', 1919]]. | ||
| + | }} | ||
== References == | == References == | ||
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*[http://pfaf.org/user/Plant.aspx?LatinName=Anacardium%20occidentale Plants for a future] | *[http://pfaf.org/user/Plant.aspx?LatinName=Anacardium%20occidentale Plants for a future] | ||
*[[Anacardium occidentale (PROSEA)|PROSEA on Pl@ntUse]] | *[[Anacardium occidentale (PROSEA)|PROSEA on Pl@ntUse]] | ||
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*[[Anacardium occidentale (PROTA)|PROTA on Pl@ntUse]] | *[[Anacardium occidentale (PROTA)|PROTA on Pl@ntUse]] | ||
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*[http://www.tela-botanica.org/page:eflore_bdtfx?referentiel=bdtfx&niveau=2&module=fiche&action=fiche&type_nom=nom_scientifique&nom=Anacardium%20occidentale Tela Botanica] | *[http://www.tela-botanica.org/page:eflore_bdtfx?referentiel=bdtfx&niveau=2&module=fiche&action=fiche&type_nom=nom_scientifique&nom=Anacardium%20occidentale Tela Botanica] | ||
*[http://tropical.theferns.info/viewtropical.php?id=Anacardium%20occidentale Useful Tropical Plants Database] | *[http://tropical.theferns.info/viewtropical.php?id=Anacardium%20occidentale Useful Tropical Plants Database] | ||
*[https://fr.wikipedia.org/wiki/Anacardium%20occidentale Wikipédia] | *[https://fr.wikipedia.org/wiki/Anacardium%20occidentale Wikipédia] | ||
*[http://www.wikiphyto.org/wiki/Anacardium%20occidentale Wikiphyto] | *[http://www.wikiphyto.org/wiki/Anacardium%20occidentale Wikiphyto] | ||
Latest revision as of 22:13, 22 June 2020
Anacardium occidentale
| Order | [[]] |
|---|---|
| Family | [[]] |
| Genus | [[]] |
2n =
Origin : area of origin
wild or cultivated
To edit this page, please copy the French version and translate it. If it contains no data, the first tasks are to check all the links, to clarify nomenclature and to upload photos from Wikimedia Commons
Contents
Description
1, flowering branch; 2, fruit (PROSEA)
Popular names
Classification
Cultivars
History
Uses
Anacardium occidentale Linn. CASHEW. This tree is indigenous to the West Indies, Central America, Guiana, Peru and Brazil in all of which countries it is cultivated. The Portuguese transplanted it as early as the sixteenth century to the East Indies and Indian archipelago. Its existence on the eastern coast of Africa is of still more recent date, while neither China, Japan, or the islands of the Pacific Ocean possess it. [1] The shell of the fruit has thin layers, the intermediate one possessing an acrid, caustic oil, called cardol, which is destroyed by heat, hence the kernels are roasted before being eaten; the younger state of the kernel, however, is pronounced wholesome and delicious when fresh. Drury [2] says the kernels are edible and wholesome, abounding in sweet, milky juice and are used for imparting a flavor to Madeira wine. Ground and mixed with cocoa, they make a good chocolate. The juice of the fruit is expressed, and, when fermented, yields a pleasant wine; distilled, a spirit is drawn from the wine making a good punch. A variety of the tree is grown in Travancore, probably elsewhere, the pericarp of the nuts of which has no oil but may be chewed raw with impunity. An edible oil equal to olive oil or almond oil is procured from the nuts but it is seldom prepared, the kernels being used as a table fruit. A gum, similar to gum arabic, called cadju gum, is secreted from this tree. The thickened receptacle of the nut has an agreeable, acid flavor and is edible. [3]
