Cashew Espelette Pepper in Bulk Organic

What does the PDO mark on Espelette pepper guarantee?

That the pepper really comes from the protected area in the French Basque Country and that it was dried and milled according to the rules of the appellation. Kazidomi Vrac puts 1.5% of it on organic cashew nuts, with Guérande salt and acacia gum as a glazing agent.

Are these nuts hot in the mouth?

Espelette pepper is aromatic before it is fiery: you notice a fruity, lightly smoky note first, then a mild warmth that climbs slowly and falls away fast. At 1.5% of the bag, the Kazidomi Vrac seasoning lifts the cashew without covering its roasted taste.

Espelette pepper or Malabar pepper — which should I choose?

Two different kinds of heat. Espelette brings a fruity note and a round warmth that settles on the finish. Kazidomi Vrac Malabar pepper bites sooner, with a woody scent and a hint of dried onion in the recipe. The first suits drinks before a meal, the second a dish.

How do I work them into a meal?

Crushed over a piperade, an omelette, a pumpkin soup or a white fish, they supply both the crunch and the ground pepper. Add the Kazidomi Vrac nuts at the moment of serving: in a hot dish, the Espelette powder comes off the nut and disperses into the sauce.

Where do the Espelette cashews come from?

The cashew nuts are harvested in Togo, then roasted and seasoned in France, which makes the chain traceable end to end at Kazidomi Vrac. The PDO Espelette pepper and the Guérande salt are French as well. The bag holds 250 g and keeps somewhere cool and dry.