Organic Raw Brazil Nuts
The Brazil nut is a seed. Its outer pod is prickly, resembling a coconut, each one weighing two to four pounds. The pod is split open with a knife, revealing 12 to 24 Brazil nuts packed together, similar to the sections of an orange.
Brazil nuts are processed using the double immersion method which consists of immersing the nuts in hot water (200° to 212° Fahrenheit) for 2 minutes and then exposing them to a stream of hot air (200° to 220°F) for 2 to 10 minutes. The individual nuts are then cracked in small vices.
We’re not sure if the live enzymes are destroyed during this high-temp processing method, but if you’re a strict raw-foodist, you may want to consider that fact. (Do you suppose the core temperature of the nut has been raised to a temperature that exceeds 110 – in just a few minutes?)
What we do know – is that Brazil nuts are a very healthy food, containing a high percentage of digestible oil, protein, carbohydrates, and Vitamin B. They are rich in minerals, such as calcium, potassium, selenium, zinc, magnesium, thiamine, phosphorous, copper, and iron. They also provide a full spectrum of amino acids – including vital performance boosters like methionine, arginine, and glutamine.
We also know that the process of GERMINATING them (soaking them), and then DRYING them for several days in a food dehydrator, changes the texture and flavor of the nut to something much more palatable than a roasted nut. They become very yummy!
These Brazil Nuts can be eaten raw, or they can be roasted, but for better digestibility, we recommend they be soaked in purified water for 8-10 hours (or overnight). Rinse well, and discard the water. The nuts can be eaten wet, however the uneaten portion should be refrigerated immediately, and should be used within two days. The shelf-life can be lengthened when the nuts are dried.
DRYING: After the soaking process, the nuts may be placed in a very-low-temperature oven, with the oven-door ajar. (Use care to keep the temperature very low in the oven.) Experiment with drying times. Alternatively, they may be placed in a food dehydrator at 110 degrees (or less) for 3-4 days.