Cashews have long enjoyed a spot among the esteemed members of the nut family, gracing snack bowls, trail mixes, and gourmet recipes alike. With their creamy texture, delightful crunch, and rich nutritional profile, they’re a staple in many households and cuisines worldwide. But what if we told you that cashews, the humble kitchen favorite, aren’t actually nuts?

Much like peanuts, which are scientifically classified as legumes, cashews belong to a completely different botanical category. Surprising, right? This article delves deep into the botanical intricacies and culinary mysteries surrounding cashews, offering a clearer understanding of where this beloved ingredient truly belongs.

What Is a Nut?

To unravel the mystery of cashews, it’s essential to first understand what defines a "true" nut. Botanically, a nut is a dry fruit encased within a hard shell, containing a single seed. The hard shell doesn’t split open when the fruit ripens, distinguishing nuts from other plant-based foods. Examples of true nuts include acorns, chestnuts, and hazelnuts. These are the quintessential representatives of the nut family.

In contrast, many foods colloquially referred to as nuts—like cashews, almonds, and pistachios—do not fit this scientific definition. So, if cashews aren’t nuts, what are they?

Cashews are classified as drupes. Drupes are fruits that have a fleshy exterior surrounding a single seed encased in a hard shell. The part we consume—the cashew “nut”—is the seed of this drupe.

The cashew tree, scientifically known as Anacardium occidentale, produces a fascinating fruit structure. The visible pear-shaped cashew apple, which often draws attention, is not the actual fruit. Beneath it hangs a small, kidney-shaped drupe. Inside this drupe lies the cashew seed, which is what we eat.

Interestingly, the cashew’s outer shell is inedible due to the presence of urushiol, a toxic compound also found in poison ivy. This makes the processing of cashews labor-intensive, as the shells must be carefully removed to ensure safety.

Not a Legume Either

Given their culinary similarity to peanuts, you might wonder if cashews are legumes. However, legumes grow in pods containing multiple seeds that split open when mature. Examples include beans, peas, and peanuts.

Although cashews, like peanuts, can be split in half, their development within a drupe rather than a pod excludes them from the legume family. Cashews occupy a unique botanical category, making them difficult to classify strictly.

Culinary Classification vs. Botanical Classification

While cashews may not be nuts by botanical standards, they’re treated as nuts in the culinary world. Why? Because cashews share many characteristics with true nuts:

Nutritional Profile: Like nuts, cashews are rich in healthy fats, protein, and essential nutrients, making them a key ingredient in energy-boosting snacks and recipes.

Culinary Uses: Cashews are versatile and can be used in everything from nut butters and trail mixes to stir-fries and desserts, much like almonds or walnuts.

Interestingly, many popular “nuts” aren’t botanically nuts either. Walnuts, pecans, pistachios, and almonds are also drupe seeds. Even with their misclassification, cashews’ nutritional and culinary contributions have cemented their place in the nut aisle.

Nutritional Benefits of Cashews

Regardless of classification, cashews are undeniably nutritious. They are packed with essential nutrients like magnesium, zinc, iron, and vitamins B6 and K. Their high content of monounsaturated fats supports heart health, while their protein and carbohydrate content make them a satisfying snack for sustained energy.

Cashews are also an excellent plant-based source of copper, which plays a vital role in energy production, brain health, and immune function. Adding them to your diet can offer numerous health benefits, whether sprinkled over salads, blended into creamy sauces, or enjoyed as a simple roasted snack.

Understanding the botanical classification of cashews not only satisfies curiosity but also highlights the incredible diversity of plant-based foods. It’s a reminder of the complexity of the natural world and the importance of accurate labeling in agriculture and nutrition.

Moreover, cashews’ unique classification showcases their versatility. Whether you consider them nuts, drupes, or seeds, there’s no denying their culinary and health value. Their rich flavor, satisfying texture, and nutrient-dense profile make them a standout ingredient across cuisines and diets.

So, are cashews nuts? Botanically, no. Cashews are drupe seeds, with a fascinating journey from tree to table. Yet, in the culinary world, they’ve earned a spot alongside true nuts, thanks to their similar flavor, texture, and nutritional attributes.

Regardless of their classification, cashews are a delicious, versatile, and nutritious food. Whether you’re enjoying a handful as a snack, blending them into a creamy vegan sauce, or incorporating them into a dessert, cashews deserve a place in your pantry and your diet.

Next time you reach for a bowl of “mixed nuts,” remember the botanical intricacies that make each ingredient unique- and give a little extra appreciation to the not-so-nutty cashew!

There is a reason why when we think about coffee, we only see ‘caffeine’ in big, bold letters. It helps up wake up, stay energetic, alert, sharpens our attention and helps us fight the midday grogginess at work. So, little attention has been paid to other components of coffee.

But new research suggests some of coffee’s effects on the brain may have little to do with caffeine.

A study published in Nature Communications found that both caffeinated and decaffeinated coffee were linked to changes in the gut microbiome, mood and stress. But improvements in learning and memory were seen specifically among people who drank decaffeinated coffee.

The findings suggest that coffee’s effects on the brain could involve its many other compounds and the gut-brain connection, rather than caffeine alone.

How Was The Study Conducted

Researchers from APC Microbiome Ireland at University College Cork studied 62 people. Thirty-one were regular coffee drinkers, while 31 did not normally drink coffee.

The regular coffee drinkers first stopped consuming coffee for two weeks. Researchers then collected stool and urine samples and monitored their mood, stress, cognition and other measures.

Coffee was subsequently reintroduced, with participants receiving either caffeinated or decaffeinated coffee for three weeks. The researchers found that both forms of coffee were associated with changes in gut bacteria and metabolites. But when it came to cognitive effects, there was a striking finding.

Also read: Andrew Huberman’s Sleep Trick: Can Eye Movements Help You Fall Back Asleep?

Decaffeinated Coffee Improved Memory

Participants who drank decaffeinated coffee showed significant improvements in learning and memory. For example, they made fewer errors on a test examining learning and memory. They also showed improvements in episodic memory, which involves remembering information and experiences.

The caffeinated group did not show the same results. This helped researchers find out that the non-caffeine components of coffee may have some positive cognitive effects.

But the researchers also acknowledge that some of the improvement could have happened due to participants becoming more familiar with the tests over time.

Also read: Gut Microbiome Linked To 3x Higher Type 1 Diabetes Risk In Children

Decaf Coffee's Effect On Brain

Coffee contains thousands of chemical compounds, including polyphenols. These compounds can interact with gut microbes and influence the production of metabolites, which can then affect the body and brain. This is where the gut-brain axis comes into the picture.

The gut and brain are in constant communication through several processes involving the nervous system, immune system, hormones and chemicals produced by gut bacteria.

The study found that coffee consumption altered the composition and activity of gut microbes and changed certain metabolites. Some bacteria, including Eggerthella species and Cryptobacterium curtum, were more found in more quantity among coffee drinkers.

Researchers believe these microbial changes could help explain some of coffee’s effects on mood and cognition.

Effects Of Caffeinated Coffee

Participants drinking caffeinated coffee experienced reduced anxiety and other psychological effects, while some measures of attention and cognitive performance also improved.

Both caffeinated and decaffeinated coffee showed lower signs of stress, depression and impulsivity.

So the study does not suggest that decaf is universally better for the brain. Instead, it shows that different components of coffee may produce different effects.

It also adds another layer to the increasingly complicated story of coffee and health. Coffee may be more than a delivery system for caffeine. Its polyphenols and other compounds may interact with gut bacteria, influencing metabolism, inflammation, mood and brain function.

Red Bull got relief after Delhi High Court overturned a Food Safety and Standards Authority of India (FSSAI) order that instructed the Austrian beverage giant to drop its ‘energy drink’ label. In a recent ruling, the court made its decision after it found that the Indian food regulator did not give sufficient time to the company to present its case.

While the legal fight between the food regulator and the billion-dollar beverage giant boils down to just two words on a can, the health question is much bigger: What does drinking an energy drink like Red Bull actually do to the body?

FSSAI Vs Red Bull

FSSAI had said India does not have a notified food standard specifically defining an “energy drink”, objecting to brands like Red Bull making claims like boosting energy or enhancing focus.

The regulator's concerns also included linked to what these beverages actually contain, particularly excessive caffeine, sugar, and other controversial ingredients like taurine.

The biggest concern that the lawsuit is built upon is what causes the sudden surge of ‘energy’ after someone consumes this drink. Is it giving your body useful energy?

Also read: High Sugar, Salt Or Fat? India May Mandate Red Hexagon Labels On Food Packs

Red Bull’s Ingredients And What It Does To Your Body

Caffeine

One of the main ingredients responsible for the immediate feeling of energy alertness is caffeine. Caffeine stimulates the central nervous system, making you feel more awake and less tired. But that boost does not mean the drink is providing the body with sustained energy in the nutritional sense.

Depending on the product, energy drinks can also contain substantial amounts of added sugar, which adds calories but does not make the drink healthier.

The caffeine content of energy drinks varies considerably. The US FDA notes that energy drinks can contain roughly 41 to 246 mg of caffeine per 12 fluid ounces, depending on the product.

The energy boost claim may comes from the caffeine content, which is what consumers should be mindful about. Too much caffeine can lead to faster heartbeat, palpitations, increased blood pressure, anxiety, jitters, headaches, nausea and sleep disruption. For most healthy adults, the FDA cites 400 mg of caffeine a day.

Also read: Every Extra 100g Ultra-Processed Food Linked To 14% Higher Heart Risk, 11% Higher BP Risk

Energy drinks can also temporarily increase blood pressure and cardiovascular load. A 2024 review and meta-analysis of randomised trials found that energy drinks acutely increased systolic and diastolic blood pressure in healthy adults.

Excess caffeine in young people can cause palpitations, increased heart rate and blood pressure, anxiety, sleep problems and digestive symptoms. Therefore, the FDA and medical experts advise against energy drinks for children and teenagers.

This is also why energy drinks have attracted regulatory restrictions worldwide. England, for example, plans to prohibit their sale to under-16s from April next year.

Sugar

The sugar content is another reason to be careful about how often you drink energy drinks. Regular and frequent consumption of high amounts of added sugar, through liquid calories like energy drinks, can increase overall calorie intake and contribute to weight gain and obesity.

Over time, excess sugar intake is also linked with a higher risk of metabolic problems like type 2 diabetes and fatty liver disease. For people who regularly consume these energy drinks, the concern is therefore not just the caffeine, but also how much added sugar they are consuming with each can.

Taurine

HealthAndMe previously reported that taurine may help fuel the growth of certain leukaemia cells. The research raised questions about taurine's role in blood cancer. The research was about the behaviour of cancer cells and does not establish that taurine-laced energy drinks cause blood cancer in humans.

Taurine occurs naturally in protein-rich foods like meat and fish and is also produced in the human body. Known for its function of maintaining fluid balance, cardiovascular support, and electrolyte regulation, taurine has been touted for years as a "health-enhancing" supplement. Taurine is also added to energy drinks for its claimed brain-boosting and anti-inflammatory effects and is marketed as a means to enhance mental concentration and physical output.

A study by University of Rochester's Wilmot Cancer Institute revealed how leukemia cancer cells hijack taurine as an energy source. Specifically, the cancer cells take in taurine to fuel glycolysis—a biological process that allows them to produce energy and proliferate at a fast rate.

The bottomline is that the Delhi High Court's ruling does not mean that Red Bull has been declared healthy. It addresses whether FSSAI followed the correct procedure when restricting the “energy drink” label. So even though Red Bull can be marketed and sold as an “energy drink”, it cannot be automatically considered healthy.

Eating more ultra-processed food (UPF) has been associated with a higher risk of several chronic health conditions, including cardiovascular disease, cancer, metabolic disorders and high blood pressure.

Yet another large review of studies involving about 9 million participants showed that every additional 100 grams of UPF consumed per day was associated with a 14% higher risk of cardiovascular events and an 11% higher risk of high blood pressure.

This is concerning because cardiovascular diseases (CVDs) are the world’s leading cause of death. In 2022, an estimated 19.8 million people died from CVDs, accounting for about 32% of all deaths globally. Heart attacks and strokes caused 85% of these deaths, as per data from the WHO.

Uncontrolled blood pressure is also worrying as it is a leading cause of heart attack, stroke, chronic kidney disease, and dementia. An estimated 1.4 billion people lived with hypertension in 2024, yet just over one in five have it under control either through medication or addressing modifiable health risks.

What Did The Study Find?

The findings, published in the open-access journal Family Medicine and Community Health, were based on 51 prospective cohort studies involving 8,819,894 participants across the Americas, Europe, Asia and Oceania.

The researchers found that people with higher UPF consumption had greater risks of several health problems:

• Cardiovascular events: 24% higher risk
• Cancer: 12% higher risk
• Overweight or obesity: 23% higher risk
• Metabolic syndrome or diabetes: 24% higher risk
• Depression or anxiety: 27% higher risk
• Digestive diseases: 31% higher risk
• High blood pressure: 11% higher risk
• Death from any cause: 18% higher risk

The researchers also examined the association with every additional 100 grams of UPF consumed per day. This was associated with:

• 14% higher risk of cardiovascular events
• 4% higher risk of cancer
• 3% higher risk of death from any cause
• 2% higher risk of metabolic syndrome or diabetes

The studies included participants aged 23 to 77 years, with follow-up periods ranging from two to 32 years.

How UPF Affects Heart Health?

The researchers said emerging evidence suggests that exposure to multiple additives in UPFs may have combined effects on health.

Some compounds that can form during food processing, including acrylamide and acrolein, have been associated with cardiovascular disease.

Laboratory research also suggests that the altered physical structure of UPFs may affect the gut microbiome and contribute to inflammation and insulin resistance.

However, the researchers noted that these mechanisms are still being investigated.

“Given that UPF-related chronic diseases often cluster as multi-morbidity, reducing consumption of UPFs and replacing them with minimally processed alternatives may be relevant for chronic disease prevention and primary care management,” the Duke-NUS Medical School researchers said.

What Are Ultra-Processed Foods?

Ultra-processed foods are industrially manufactured products that typically contain ingredients and additives not commonly used in home cooking.

They can include:

• Sugary drinks
• Processed meats
• Packaged snacks and chips
• Candy and confectionery
• Baked goods
• Refined grain products
• Ready-to-eat or ready-to-heat meals

Many UPFs are high in added sugar, sodium, and refined carbohydrates and may contain additives such as emulsifiers, sweeteners, preservatives, colorants and flavor enhancers.

Limit ultra-processed foods to lower risk of heart disease, say experts. Replacing some ultra-processed foods with minimally processed alternatives may therefore be one dietary approach to consider as part of broader chronic disease prevention.