The cashew family, officially known as Anacardiaceae, is a diverse group of trees and shrubs that includes several well-known foods such as mango, pistachio, cashews, and culinary ingredients like sumac and Peruvian pepper.
Understanding the Cashew Family (Anacardiaceae)
The Anacardiaceae family, often referred to as the cashew family, encompasses a wide range of plants, some of which are significant food sources, while others are known for their allergenic properties. Despite their differences, these plants share common botanical characteristics.
Key Members of the Cashew Family
Based on the provided information, the Anacardiaceae family includes the following notable members:
- Cashews: The edible nut that gives the family its common name.
- Mango: A popular tropical fruit.
- Pistachio: Another widely consumed edible nut.
- Sumac: The dried, ground berries of certain sumac plants are used as a tart, lemony spice in Middle Eastern cuisine.
- Peruvian Pepper (Schinus molle): The berries of this tree are often used as "pink peppercorns" in culinary applications.
- Poison Ivy: Known for causing an itchy rash.
- Poison Oak: Also infamous for triggering allergic reactions.
Edible vs. Non-Edible Members
While all the listed plants belong to the same family, it's crucial to distinguish between those that are considered foods and those that are not.
| Food Item / Plant | Description & Use |
|---|---|
| Cashews | An edible nut, widely consumed on its own or in various dishes and products. |
| Mango | A sweet, tropical fruit enjoyed fresh, in juices, desserts, and savory dishes. |
| Pistachio | An edible nut, often roasted and salted, used in baking, desserts, and as a snack. |
| Sumac | The berries are dried and ground into a reddish-purple spice, commonly used in Middle Eastern and Mediterranean cooking. |
| Peruvian Pepper | The dried berries are used as "pink peppercorns," offering a mild, slightly fruity flavor in gourmet dishes. |
| Poison Ivy | A plant known for causing severe skin irritation and allergic reactions; not a food source. |
| Poison Oak | Similar to poison ivy, it causes allergic dermatitis; not a food source. |
It is important to note that while plants like poison ivy and poison oak are part of the cashew family, they are not consumed as food and are known for their allergenic properties due to urushiol oil, which is also present in trace amounts on the shells of cashews, mango skin, and pistachios.
