Roasted Curry Cashews
A cashew that actually tastes like something. Eight spices, one perfect snack.
What It Is
These are dry roasted cashews seasoned with a full curry blend: turmeric, cumin, coriander, mustard, fenugreek, ginger, cinnamon, cayenne, and allspice, plus sea salt. No oil is used in the roast, so the spice clings directly to the nut and the flavor is clean and forward.
Curry-spiced nuts have a long history across South and Southeast Asian snack traditions, where warm spice blends and roasted legumes or tree nuts are a natural pairing. The cayenne brings a slow, mild heat; the fenugreek and coriander keep it earthy and a little sweet.
What To Do
Eat them straight. That is genuinely the best use. They also work well on top of a simple green salad, stirred into a grain bowl with roasted vegetables, or set out with drinks alongside something cold and crisp to drink.
For something unexpected, chop them roughly and scatter over a bowl of butternut squash soup instead of croutons. Store in a cool, dry spot in a sealed container. They keep well for several weeks, though they rarely last that long.
