Black Garlic Cashews Organic

Which allergens should I watch for?

The bag contains cashew nuts, so a tree nut. Kazidomi Vrac also flags possible traces of other tree nuts, peanuts, sesame, soya, milk, celery and mustard, arising from the workshop where they are seasoned. That is the point to check before putting these out for guests.

What does wild garlic taste like?

A greener, gentler garlic than a clove, with a note close to chives and a long finish on the palate. It accounts for 2% of the Kazidomi Vrac bag, alongside the salt, the ground pepper and the acacia fibre that fixes the seasoning onto the cashew.

Wild garlic or tomato and Provence herbs cashews?

Wild garlic gives a green, peppery profile that lingers and sits well with soft cheeses and green vegetables. The tomato and Provence herbs recipe from Kazidomi Vrac is tarter and milder, pointed at southern cooking. The first marks a dish more strongly, the second fades away sooner.

How do I serve them?

With drinks exactly as they are, or crushed over a houmous, a split pea soup, roast potatoes, a risotto or a salad of young leaves. The Kazidomi Vrac nuts then deliver the garlic and the pepper at the same time as the crunch, which lightens the seasoning the dish needs.

Where are the nuts from and how do I keep them?

The cashews come from Vietnam and are seasoned in France, under organic certification. Keep the 250 g Kazidomi Vrac bag somewhere cool and dry, folded shut after every serving: damp makes the wild garlic powder stick and softens the nut, which loses its clean snap.