Cashews: raw, roasted or full of character
كاجو
Six cashews, from the mildest to the boldest: raw for cooking, roasted salted or unsalted for the tea table, and three coated ones for snacking, with fennel, spicy or with golden sesame. Tender and slightly buttery, they please young and old alike. By weight, delivered all over Casablanca, paid on delivery.
- 6 products
- from 35 MAD
- weighed to order
- delivery all over Casablanca
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Products: Cashews
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Six ways to love them
Raw cashews, unroasted, have a mild, milky taste: these are the ones for cooking. Roasted salted cashews are the tea-table classic, golden and just salty enough, and Roasted unsalted cashews offer the same crunch, without salt. For snacking, three coated ones change everything: Fennel seed cashews, with an aniseed aroma, Spicy cashews, with a kick, and Golden sesame cashews, crisp under their layer of seeds.
Raw or roasted: how to choose
Choose raw if you cook: add them at the end of cooking to a chicken tagine, a vegetable stir-fry or rice, and, soaked then blended, they make a smooth cream for sauces and desserts. For snacking, roasted ones have more flavor and more crunch. If you watch your salt, the unsalted roasted ones are made for you. And for a snack bowl with a difference, pair the salted ones with a coated one: the contrast works very well.
Coatings, a matter of taste
The coated cashews are made for snacking: fennel seeds for an aniseed note, a spice blend for a kick, golden sesame for crispness. Serve them separately, in small bowls, so everyone can discover the flavors, or mix them with Roasted salted pistachios for a more varied snack bowl. For children, the salted or unsalted roasted ones remain the safest bet, for taste and for avoiding surprises.
On the table
Cashews are served in small bowls, with tea or as a snack. On a fakya platter, place them between the almonds and pistachios: their pale color brightens the whole arrangement. For a big table, plan a little more of them than of the other nuts, it's often the bowl that gets refilled first. In the kitchen, a few crushed roasted cashews over a salad, pan-fried vegetables or rice add crunch at the end.
Storage
Like all nuts rich in fat, cashews dislike heat, light and air. Keep them in an airtight jar in a cool cupboard; in the refrigerator they keep their flavor for several months, and in the freezer even longer. Store the coated ones somewhere dry, tightly closed, so their coating stays crisp. A nut that smells of old oil is rancid: don't eat it.
