Cashews, LWP, Organic Veggie & Asian Pasta Deborah Madison is author of

Deborah Madison is author of best-selling cookbooks including The Greens Cookbook and Local Flavors: Cooking and Eating from America's Farmers' Markets

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Cashews, LWP, Organic Veggie & Asian Pasta Deborah Madison is author ofCashews, LWP, Organic These large pieces are mostly halves and quarters. Light colored. Technically speaking, the cashew nut is not really a nut, but a thick shelled seed. Inside the shell layer is a toxic resin. If any of the resin gets on the nut, the nut becomes inedible. Thus, the shell must be opened properly. To do this, many companies steam the shell, which in turn cooks the nut inside. This is how most cashews are produced. *Why, then, are