In the case of the cashew, someone, somewhere, a long time ago determined that it had to be roasted. The cashew was once nicknamed the blister nut, because if you try to eat it raw from the tree, your mouth pays the price. The cashew is not a nut, however; it's a seed.

There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.

A relative of poison ivy and poison sumac, the cashew contains the same rash-inducing chemicals, known as urushiols, as its kin.

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