Roasted Salted Cashews

Roasted salted cashews are a popular snack made from cashew nuts that have been roasted to enhance their natural richness and then seasoned with salt for a savory kick. Originating from Brazil, though now widely cultivated in tropical climates around the world, cashews have become a staple in many cuisines due to their versatility and unique flavor profile. These cashews offer a buttery, nutty taste with a slight sweetness that is beautifully balanced by the salt's savory punch. Their texture is firm yet smooth, offering a satisfying crunch with each bite. In cooking, roasted salted cashews behave well in both sweet and savory dishes, adding a layer of crunch and nutty flavor. They tend to maintain their texture even when heated, making them ideal for garnishing or incorporating into dishes without turning soft.

Notes

When selecting roasted salted cashews, opt for ones that are uniformly golden brown and emit a fresh nutty aroma. Store them in an airtight container in a cool, dark place for up to three months, though refrigeration can extend their shelf life. For maximum freshness, avoid exposure to moisture and heat. Cashews are a common allergen, so caution should be exercised when preparing dishes for those with nut allergies. Handling is straightforward, but roasting them further at home can enhance their flavor if desired.

Uses

Snacking straight from the bag
Salad crunchy topping
Stir-fry addition
Cookie texture enhancer
Curry garnish
Trail mix ingredient
Rice pilaf nutty element

Replacements

Fresh Greek Oregano

Fresh Greek oregano boasts a robust, earthy flavor with a hint of sweetness and a pungent aroma reminiscent of warm, sunny Mediterranean landscapes. Its velvety green leaves are slightly chewy with a pleasant, peppery kick. Originating from Greece, this variety is prized for its intense flavor, surpassing that of common oregano. It's a staple in Greek cuisine, bringing depth and complexity to dishes.

Mustard Greens

Mustard greens are the edible leaves of various mustard plant species, primarily Brassica juncea and Brassica nigra. Originating in the Himalayan region of India, they have a long history of use in South Asian and Southern American cuisines. These greens boast a robust, peppery flavor with a slight bitterness, reminiscent of their cousin, horseradish. Their texture is sturdy yet tender when cooked, offering a satisfying chew that softens upon heating. In cooking, mustard greens are known for their ability to hold up well in long-cooked dishes, such as stews and braises, while also brightening raw preparations like salads with their piquant kick.

Recipes to try

Smoky Black Bean and Corn Soup with Lime

This soup is a tangy, smoky hug in a bowl, with the fresh zing of lime cutting through rich black beans and sweet corn.

Roasted Eggplant and Chickpea Wraps with Yogurt

Creamy yogurt swirls with smoky roasted eggplant and hearty chickpeas, all wrapped in a warm tortilla for a veggie-packed meal.