The flavor characteristics of Vietnamese nuts

The flavor characteristics of Vietnamese nuts are mainly reflected in their unique taste and aroma. Vietnamese cashews are known for their plump grains and crispy texture. Compared to other cashews, they have a stronger flavor with a faint salty aroma, making them particularly satisfying to eat. In addition, the flesh of Vietnamese cashews is compact and has a delicate taste, especially purple skinned cashews. Their outer shell is purple red, while the flesh inside is compact and has a delicate taste, making them more crispy than processed cashews.
The origin and variety information of cashew nuts in Vietnam: Vietnamese cashew nuts are mainly produced in Vietnam, especially purple cashew nuts, which have a brown outer skin and white flesh. After low-temperature baking, the flesh will appear slightly golden yellow with a burnt aroma. The fruit length of Ziyi cashews can reach 3-4cm, and A180 golden cashews are used, which means that one pound contains 180 cashews. The smaller the number, the larger the cashew flesh.
The nutritional value and consumption methods of Vietnamese cashews: Vietnamese cashews are rich in oil, linolenic acid, vitamin B and other nutrients, and regular consumption is beneficial to the body. They can not only be eaten directly as snacks, but also used for cooking various delicacies. In addition, Vietnamese cashews are usually baked at low temperatures, preserving their crispy texture and rich nutrition.