Cajou nuts with galanga and turmeric

Description

A cashew
spices from Cambodia

Learn more about cashew nuts CAmbodium

The cashew nut, a fruit of the anacardier (Western Anacardium), a tree native to South America, has been cultivated for generations in Cambodia. Although it is referred to as a « nuts », it is in fact a seed housed in a particularly hard hull, requiring careful dehulling to reveal its edible heart.

Its melting texture, its sweet and buttery taste, as well as its lack of bitterness, make cashew an exceptional ingredient, both greedy and versatile. Unlike classic nuts such as almond or hazelnut, it is distinguished by its crescent shape and its extreme natural sweetness. Discover also our two other references around this exceptional seed: the version Smokeor Kampot salt and white pepper.

Our cashew nuts come from a careful and rigorous cultivation of the variety M23, particularly adapted to Cambodian climate. Size WW240, which we select, guarantees generous calibres (up to 240 units per pound), well above the usual commercial standards. This variety, which is more robust in the face of climatic hazards, requires increased vigilance, especially with regard to pest protection, due to its ability to produce several shoots each year.

Spicy cashew with turmeric and galanga

Combining the intensity of the turmeric with the peppery freshness of the galanga, our spicy cashew nuts offer a rich sensory experience, without fireworks. No addition of oil, dye, flavour or preservative: only noble ingredients, grown in our farm in Kampot.

Each cashew is delicately coated with Curcuma Flower and Galanga powder, two emblematic roots of Southeast Asia. The turmeric naturally colour the seed of a deep yellow and give it a discreet heat. The galanga, on the other hand, brings a lemony and slightly spicy note evoking the fragrances of Cambodian tropical undergrowth.

Spicy cashew nuts: our recipes ideas

There are many culinary possibilities, and these cashews are much more than just a snack!

• Aperitif : tasted alone or with fresh fruit, they offer a perfect balance between salt and spicy.

• In a bobun : they replace peanuts advantageously, adding a scented crunch to sautéed noodles and vegetables.

• With a wild yogurt : sprinkled on a yogurt, they awaken the milky sweetness with their spicy notes.

• In a house granola : they enrich the cereal mixes with an original touch and full of character.

• Pastry Cookies, cakes or energy bars gain in flavor and nutrition thanks to their complex aromatic profile.

Our advice for optimal conservation

To fully preserve the quality and freshness of your spicy cashew nuts

• Store them in a dry and cool place, sheltered from direct light.

• Once the bag is opened, transfer it to a hermetic receptacle to avoid moisture and crunch loss.

• Close the container well after each use, and consume them in the following days for an optimal flavour.

An ethical cashew

The plantation pays particular attention to working conditions throughout its production chain. The Mechanization of shelling, a delicate step due to a naturally toxic resin present in the hull, makes it possible to avoid direct contact and to preserve the health of workers.

Operations sorting, sizing and packaging are carried out manually, in a healthy, air-conditioned environment, complying with strict hygiene and safety standards. These actions, carried out mainly by women, contribute to their economic autonomy and to the sustainability of the model we defend.

A direct partnership with a local producer of Kampong Thom ensures full traceability, fair remuneration for farmers, and the promotion of sustainable agricultural practices. For each cashew nut embodies not only an exceptional product, but also a commitment to humans and the earth.