Roasted Cashew Nuts in Bulk Organic

Roasted or plain cashew nuts?

Roasting dries the nut out, darkens its colour slightly and brings out a toasted taste, cleaner, with a crisp snap under the tooth. The plain version from Kazidomi Vrac stays softer, milder, almost milky, and lends itself better to blended preparations such as plant-based creams and sauces.

Are they salted or seasoned?

No. The list stops at 100% roasted organic cashew nuts: no salt, no coating oil, no spices. That is what allows them to be served with drinks as readily as cooked into a dish that is already seasoned. The Kazidomi Vrac bag holds 250 g.

Where do they come from?

From Vietnam, organically farmed and imported directly, which lets Kazidomi Vrac follow how the growers there are paid. The cashew is shelled after harvest, then roasted before being packed by weight. No other origin is mixed into the 250 g bag.

How are they used in cooking?

With drinks as they are, crushed over a curry, a vegetable wok or a fried rice, scattered on a salad, or roughly blended into a crunchy topping. The Kazidomi Vrac roasted cashews go in at the end of cooking: left long in a pan they burn and turn bitter.

How are they stored?

Somewhere cool and dry, with the bag resealed or tipped into a jar. Roasting leaves the nut more vulnerable to damp: it softens and loses its crunch if the bag stays open. A smell of old oil means a rancid nut, the one real sign of deterioration on this Kazidomi Vrac product.