Chili Cashew Nuts in bulk Organic

Are they very hot?

The chilli mix accounts for 1.6% of the bag, topped up with a little cayenne pepper. The heat is there but held back: you make out the sweet paprika, the cumin, the coriander, the garlic and the oregano first, and then the warmth arrives. Kazidomi Vrac chilli cashews stay approachable for an average palate.

What makes the spices stick to the nut?

Acacia fibre, used as a glazing agent, which fixes the spice mix and the salt to the surface of the nut. There is no oil and no synthetic additive in this Kazidomi Vrac bag. A little powder always stays at the bottom: use it over vegetables or popcorn.

Chilli cashews or coconut praline ones — which should I take?

Two opposite profiles. The chilli version is salty and spiced, built for drinks, salads and well-seasoned dishes. Kazidomi Vrac coconut praline cashews are sweet, coated in caramelised brown sugar and shredded coconut, so they belong at dessert or teatime. The bag holds 250 g in both cases.

How do I work them into a dish?

As a topping on a salad, a rice bowl, a squash soup or a curry, added just before serving to keep the crunch. Kazidomi Vrac nuts then bring the seasoning and the texture at the same time. Chopped with a knife, they replace a spiced crumb on fish or roast vegetables.

How should they be stored?

Somewhere dry and cool, away from light and damp, with the bag firmly resealed. Moisture dulls the spice coating and softens the nut, which loses its bite. Kept that way, Kazidomi Vrac chilli cashews hold their crunch up to the date shown on the bag.