Cashew Tomato Provençal Herbs in Bulk Organic

What is in this Mediterranean recipe?

Organic cashew nuts at 95%, tomato powder at 2%, herbes de Provence at 1.5%, Guérande salt and acacia gum as a glazing agent. The tomato is dehydrated and then milled, which gives the Kazidomi Vrac nuts their orange tint and their sun-dried tomato taste.

Are they spicy?

No, there is no chilli at all in the recipe. The profile is herbal and lightly tart: the herbes de Provence lead and the tomato brings the sweet-savoury edge of dried fruit. Kazidomi Vrac nuts therefore suit a family apéritif, including anyone who cannot take heat.

Tomato and Provençal herbs or wild garlic — what is the difference?

Both play aromatic without chilli, but not in the same register. The tomato version is sunny and tart, cut out for a summer apéritif. Kazidomi Vrac wild garlic is more vegetal and lingers longer on the palate, with a fresh garlic note and a turn of ground pepper in the recipe.

Which dishes suit the tomato cashews?

Crushed over a tomato salad, a burrata, roast courgettes, a focaccia or a plate of pasta, they replace croutons and grated cheese with crunch. Kazidomi Vrac nuts also blend coarsely with olive oil into a topping to spread on toasted bread.

How do I keep the tomato cashews?

Somewhere cool and dry, away from light, with the bag firmly resealed. Tomato powder takes up moisture: exposed to air, the Kazidomi Vrac nuts go dull and lose their crunch within days. An airtight jar is the best answer once the 250 g bag is opened.