Description of Roasted Cashew
Salt and pepper became an iconic duo for many reasons, but the one we’re interested in when it comes to these cashews is the flavor. The pepper in this recipe (both cayenne and black pepper) you already know well, but we’re not using just any salt here — Asha Gomez’s recipe calls for kala namak, or Himalayan black salt, which, in actuality, turns out to be pink. This salt has rich umami flavor and a sulfurous undertone.
Beyond sourcing the special salt, this recipe comes together with items already found in your cupboard. The cayenne brings some sharp heat, so feel free to work with a range to get to the level you like. Black pepper introduces its own particular brand of heat — one that’s slightly fruity and works as a nice base for the sharpness of the cayenne.
Ingredients of Roasted Cashew
- 2 tablespoons canola oil
- 1 1/2 – 2 teaspoons freshly ground black pepper
- 1 – 1 1/2 teaspoons sea salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 pound raw cashews
This is a Vegetarian product.
- Uniformly roasted crunchy nuts
- Nitrogen flushed packs for extra freshness
- Resealable zip lock stand up pouches
- Hand picked premium quality nuts
- Good for an active lifestyle
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Warm the canola oil in a large skillet over low heat.
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Add the black pepper, sea salt, onion powder and garlic powder. Cook and stir until the spices are aromatic about 1 minute.
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Add the cashews, tossing to coat them well with the spice-infused oil.
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Continue to cook, stirring constantly, until the cashews are slightly blistered and golden brown, about 4 minutes
NOTE : – We can also send this in plain packing as per your demand.
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