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Cashew The cashew (Anacardium occidentale) is a tree in the family Anacardiaceae which produces a seed that is harvested as the cashew nut. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju. The cashew nut is a popular snack and food source. Cashews, unlike other oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than other nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. Many southeast Asian and south Asian cuisines use cashews for this unusual characteristic, rather than other nuts Wasabi Wasabi is difficult to cultivate, and that makes it quite expensive. Due to its high cost, a common substitute is a mixture of horseradish, mustard, starch and green food coloring. Outside of Japan, it is rare to find real wasabi plants. Often packages are labeled as wasabi, but the ingredients do not actually include wasabi plant. Cocoa Bean Cacao bean is the dried and fully fermented fatty bean of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate. Pineapple The pineapple is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family. Raw pineapple is an excellent source of manganese (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving) The plant is indigenous to South America and is said to originate from the area between Southern Brazil and Paraguay; however, it is important to note that little is known about the origin of the domesticated pineapple. Kiwi The kiwifruit often shortened to kiwi in many parts of the world, is the edible berry of a woody vine in the genus Actinidia. Kiwifruit is native to southern China where it has been declared a National Fruit of China. Other species of Actinidia are...