Nuts

Pellicle

The cashew pellicle is the thin, brownish seed skin that coats the kernel after shelling. It holds colour and a light tannin that can fleck meals and darken pastes. Pastry chefs strip it for pale work; whole-food bakers sometimes keep it for fibre and a slightly more rustic edge. Blanching and rub-off after light heating are the usual removal methods. Pellicle dust can stain white icings—sieve carefully when colour purity matters. Do not confuse this papery coat with the hard, caustic outer shell. Fresh pellicle smells like the kernel; musty or mouldy skins mean the batch stored badly. Home kitchens usually compost removed skins. Some diners find skin-on kernels slightly harder to digest; blanching is a practical kitchen fix, not a different species of nut. For commercial pale paste, specifying pellicle-free stock saves rework.