Can cashews go bad? If so, how do you tell?How to know if my walnuts are fresh enough to be good to eat?How can I know whether a potato is too old?Do nuts ever go bad?Why are my hazelnuts/filberts bitter?Why do my stored cashews smell like fish?Moldy black truffles-are they edible?Can cashew milk go bad, and how do you tell?Nut/sunflower butter and cocoaIs this mold on my jack links beef steak?What should roasted pistachio oil smell like?Expired panko bread crumbs
I’m planning on buying a laser printer but concerned about the life cycle of toner in the machine
Shall I use personal or official e-mail account when registering to external websites for work purpose?
Is ipsum/ipsa/ipse a third person pronoun, or can it serve other functions?
Landlord wants to switch my lease to a "Land contract" to "get back at the city"
Add an angle to a sphere
Calculate Levenshtein distance between two strings in Python
Copycat chess is back
Is it wise to focus on putting odd beats on left when playing double bass drums?
Email Account under attack (really) - anything I can do?
Why was the "bread communication" in the arena of Catching Fire left out in the movie?
What causes the sudden spool-up sound from an F-16 when enabling afterburner?
Is there a familial term for apples and pears?
Does the average primeness of natural numbers tend to zero?
Why do we use polarized capacitors?
LWC and complex parameters
Could Giant Ground Sloths have been a good pack animal for the ancient Mayans?
Is it legal to have the "// (c) 2019 John Smith" header in all files when there are hundreds of contributors?
Is there a way to make member function NOT callable from constructor?
Are objects structures and/or vice versa?
Need help identifying/translating a plaque in Tangier, Morocco
Can the Produce Flame cantrip be used to grapple, or as an unarmed strike, in the right circumstances?
Crop image to path created in TikZ?
What is the offset in a seaplane's hull?
"listening to me about as much as you're listening to this pole here"
Can cashews go bad? If so, how do you tell?
How to know if my walnuts are fresh enough to be good to eat?How can I know whether a potato is too old?Do nuts ever go bad?Why are my hazelnuts/filberts bitter?Why do my stored cashews smell like fish?Moldy black truffles-are they edible?Can cashew milk go bad, and how do you tell?Nut/sunflower butter and cocoaIs this mold on my jack links beef steak?What should roasted pistachio oil smell like?Expired panko bread crumbs
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
We have a tub of cashews that seems "off:" they smell a little different and taste a little different than we're used to.
They don't smell or taste rancid (to us, I don't think I've ever tried cashews that were old enough to possibly be rancid) but I'm wondering if there can be any other type of degredation in them. e.g. I've read that peanuts can get a sort of mold growing on them that's not good for you.
food-safety nuts
asked May 20 '12 at 16:30
WardWard
3,89782645
add a comment |
We have a tub of cashews that seems "off:" they smell a little different and taste a little different than we're used to.
They don't smell or taste rancid (to us, I don't think I've ever tried cashews that were old enough to possibly be rancid) but I'm wondering if there can be any other type of degredation in them. e.g. I've read that peanuts can get a sort of mold growing on them that's not good for you.
food-safety nuts
asked May 20 '12 at 16:30
WardWard
3,89782645
add a comment |
We have a tub of cashews that seems "off:" they smell a little different and taste a little different than we're used to.
They don't smell or taste rancid (to us, I don't think I've ever tried cashews that were old enough to possibly be rancid) but I'm wondering if there can be any other type of degredation in them. e.g. I've read that peanuts can get a sort of mold growing on them that's not good for you.
food-safety nuts
asked May 20 '12 at 16:30
WardWard
3,89782645
We have a tub of cashews that seems "off:" they smell a little different and taste a little different than we're used to.
They don't smell or taste rancid (to us, I don't think I've ever tried cashews that were old enough to possibly be rancid) but I'm wondering if there can be any other type of degredation in them. e.g. I've read that peanuts can get a sort of mold growing on them that's not good for you.
food-safety nuts
food-safety nuts
asked May 20 '12 at 16:30
WardWard
3,89782645
asked May 20 '12 at 16:30
WardWard
3,89782645
asked May 20 '12 at 16:30
WardWard
3,89782645
asked May 20 '12 at 16:30
WardWard
3,89782645
asked May 20 '12 at 16:30
WardWard
3,89782645
3,89782645
add a comment |
add a comment |
2 Answers
2
active
oldest
votes
It is possible for mold to form on cashews - or any other nuts - but only if there has been moisture penetration into the container. If the moisture is at a safe (low) level, then mold won't grow.
See for example, Mycology and spoilage of retail cashew nuts, which refers to the maximum acceptable moisture content of 5.8% for retail storage/shipping, although if you look at their data table, it appears that you may still end up with non-trivial amounts of mold in the low 5% range (which is why you are supposed to store nuts sealed and in a cool, dry place).
Honestly, cashews are hard enough such that you would almost certainly see mold on the surface if it were present in harmful quantities. Most likely what you're smelling/tasting is simply oxidation of the fats (the process which causes rancidity) without actual full-blown rancidity. Mold requires moisture but all oxidation requires is light and maybe a little air exposure.
If you really want to be on the safe side - e.g. if your home is particularly hot or humid - then store your nuts in the refrigerator or freezer (sealed, to prevent contamination or off-odours). Although most (all?) nuts are considered shelf-stable, they do keep longer in the fridge or freezer.
answered May 21 '12 at 0:08
AaronutAaronut
50.3k22172287
add a comment |
Edit: I see the poster speaks to this. Non-the-less, I'm going to leave this as an answer to the title question.
Cashews are pretty oily nuts and stored under less than ideal conditions can go rancid. A few months in a warmer than room temperature environment will do it. Keep them cool and they are very durable.
I speak from bitter experience.
The smell and taste are very much like any other rancid oil: not something I have words for, but you only need experience it once.
answered May 21 '12 at 21:04
dmckeedmckee
2,3781317
add a comment |
protected by Community♦ 21 hours ago
Thank you for your interest in this question.
Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count).
Would you like to answer one of these unanswered questions instead?
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
It is possible for mold to form on cashews - or any other nuts - but only if there has been moisture penetration into the container. If the moisture is at a safe (low) level, then mold won't grow.
See for example, Mycology and spoilage of retail cashew nuts, which refers to the maximum acceptable moisture content of 5.8% for retail storage/shipping, although if you look at their data table, it appears that you may still end up with non-trivial amounts of mold in the low 5% range (which is why you are supposed to store nuts sealed and in a cool, dry place).
Honestly, cashews are hard enough such that you would almost certainly see mold on the surface if it were present in harmful quantities. Most likely what you're smelling/tasting is simply oxidation of the fats (the process which causes rancidity) without actual full-blown rancidity. Mold requires moisture but all oxidation requires is light and maybe a little air exposure.
If you really want to be on the safe side - e.g. if your home is particularly hot or humid - then store your nuts in the refrigerator or freezer (sealed, to prevent contamination or off-odours). Although most (all?) nuts are considered shelf-stable, they do keep longer in the fridge or freezer.
answered May 21 '12 at 0:08
AaronutAaronut
50.3k22172287
add a comment |
It is possible for mold to form on cashews - or any other nuts - but only if there has been moisture penetration into the container. If the moisture is at a safe (low) level, then mold won't grow.
See for example, Mycology and spoilage of retail cashew nuts, which refers to the maximum acceptable moisture content of 5.8% for retail storage/shipping, although if you look at their data table, it appears that you may still end up with non-trivial amounts of mold in the low 5% range (which is why you are supposed to store nuts sealed and in a cool, dry place).
Honestly, cashews are hard enough such that you would almost certainly see mold on the surface if it were present in harmful quantities. Most likely what you're smelling/tasting is simply oxidation of the fats (the process which causes rancidity) without actual full-blown rancidity. Mold requires moisture but all oxidation requires is light and maybe a little air exposure.
If you really want to be on the safe side - e.g. if your home is particularly hot or humid - then store your nuts in the refrigerator or freezer (sealed, to prevent contamination or off-odours). Although most (all?) nuts are considered shelf-stable, they do keep longer in the fridge or freezer.
answered May 21 '12 at 0:08
AaronutAaronut
50.3k22172287
add a comment |
It is possible for mold to form on cashews - or any other nuts - but only if there has been moisture penetration into the container. If the moisture is at a safe (low) level, then mold won't grow.
See for example, Mycology and spoilage of retail cashew nuts, which refers to the maximum acceptable moisture content of 5.8% for retail storage/shipping, although if you look at their data table, it appears that you may still end up with non-trivial amounts of mold in the low 5% range (which is why you are supposed to store nuts sealed and in a cool, dry place).
Honestly, cashews are hard enough such that you would almost certainly see mold on the surface if it were present in harmful quantities. Most likely what you're smelling/tasting is simply oxidation of the fats (the process which causes rancidity) without actual full-blown rancidity. Mold requires moisture but all oxidation requires is light and maybe a little air exposure.
If you really want to be on the safe side - e.g. if your home is particularly hot or humid - then store your nuts in the refrigerator or freezer (sealed, to prevent contamination or off-odours). Although most (all?) nuts are considered shelf-stable, they do keep longer in the fridge or freezer.
answered May 21 '12 at 0:08
AaronutAaronut
50.3k22172287
It is possible for mold to form on cashews - or any other nuts - but only if there has been moisture penetration into the container. If the moisture is at a safe (low) level, then mold won't grow.
See for example, Mycology and spoilage of retail cashew nuts, which refers to the maximum acceptable moisture content of 5.8% for retail storage/shipping, although if you look at their data table, it appears that you may still end up with non-trivial amounts of mold in the low 5% range (which is why you are supposed to store nuts sealed and in a cool, dry place).
Honestly, cashews are hard enough such that you would almost certainly see mold on the surface if it were present in harmful quantities. Most likely what you're smelling/tasting is simply oxidation of the fats (the process which causes rancidity) without actual full-blown rancidity. Mold requires moisture but all oxidation requires is light and maybe a little air exposure.
If you really want to be on the safe side - e.g. if your home is particularly hot or humid - then store your nuts in the refrigerator or freezer (sealed, to prevent contamination or off-odours). Although most (all?) nuts are considered shelf-stable, they do keep longer in the fridge or freezer.
answered May 21 '12 at 0:08
AaronutAaronut
50.3k22172287
answered May 21 '12 at 0:08
AaronutAaronut
50.3k22172287
answered May 21 '12 at 0:08
AaronutAaronut
50.3k22172287
answered May 21 '12 at 0:08
AaronutAaronut
50.3k22172287
50.3k22172287
add a comment |
add a comment |
Edit: I see the poster speaks to this. Non-the-less, I'm going to leave this as an answer to the title question.
Cashews are pretty oily nuts and stored under less than ideal conditions can go rancid. A few months in a warmer than room temperature environment will do it. Keep them cool and they are very durable.
I speak from bitter experience.
The smell and taste are very much like any other rancid oil: not something I have words for, but you only need experience it once.
answered May 21 '12 at 21:04
dmckeedmckee
2,3781317
add a comment |
Edit: I see the poster speaks to this. Non-the-less, I'm going to leave this as an answer to the title question.
Cashews are pretty oily nuts and stored under less than ideal conditions can go rancid. A few months in a warmer than room temperature environment will do it. Keep them cool and they are very durable.
I speak from bitter experience.
The smell and taste are very much like any other rancid oil: not something I have words for, but you only need experience it once.
answered May 21 '12 at 21:04
dmckeedmckee
2,3781317
add a comment |
Edit: I see the poster speaks to this. Non-the-less, I'm going to leave this as an answer to the title question.
Cashews are pretty oily nuts and stored under less than ideal conditions can go rancid. A few months in a warmer than room temperature environment will do it. Keep them cool and they are very durable.
I speak from bitter experience.
The smell and taste are very much like any other rancid oil: not something I have words for, but you only need experience it once.
answered May 21 '12 at 21:04
dmckeedmckee
2,3781317
Edit: I see the poster speaks to this. Non-the-less, I'm going to leave this as an answer to the title question.
Cashews are pretty oily nuts and stored under less than ideal conditions can go rancid. A few months in a warmer than room temperature environment will do it. Keep them cool and they are very durable.
I speak from bitter experience.
The smell and taste are very much like any other rancid oil: not something I have words for, but you only need experience it once.
answered May 21 '12 at 21:04
dmckeedmckee
2,3781317
answered May 21 '12 at 21:04
dmckeedmckee
2,3781317
answered May 21 '12 at 21:04
dmckeedmckee
2,3781317
answered May 21 '12 at 21:04
dmckeedmckee
2,3781317
2,3781317
add a comment |
add a comment |
protected by Community♦ 21 hours ago
Thank you for your interest in this question.
Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count).
Would you like to answer one of these unanswered questions instead?
