in order to eat the cashews we grow we have to fire them before we break open the hard shell. this photo was from behind our house. we use some dried coconut fronds to start but the cashew shells contain a lot of oil so it doesn't take much to ignite them. when cool we break the charred shells open one at a time by hitting them with a pointed stone. they still require one more layer of peeling to get to the sought after cashew. it's a lot of work but the taste is far better than any commercially available product