Cashews come mainly from Brazil or Vietnam, and sometimes from Côte d'Ivoire. They are raw and organic. We soak them for 12 hours to activate the enzymes and make them more digestible. These are digestive enzymes. Then after having rinsed them well, we put them in the dehydrator at very low temperature for 24 hours. The low temperature does not kill enzymes and allows the product to keep for years without using a preservative.
On the third day they are ground on grindstones, so there is no excessive speed that could heat the oil in the nuts, and no metal blade from the robot that promotes oxidation.
Cashew nuts lower total cholesterol and LDL (bad cholesterol) without reducing HDL ("good" cholesterol). Raw cashew butter is thought to lower the risk of cardiovascular disease, type 2 diabetes, gallstones, gallbladder removal, and colon cancer.