Nuts

Vietnamese Cau

B tier

Vietnamese cau is areca nut in Vietnamese naming and foodways, paired culturally with betel leaf in traditional practices. The seed is firm and astringent; it is not a baking almond analogue. Good cau is sound and properly dried or prepared for its intended traditional use. Bad stock shows mould or age. Keep it out of pastry mise en place. Catalog descriptions must stress cultural stimulant use and avoid toasty snack-kernel language borrowed from cashew.