Unsalted: all the crunch, none of the salt shaker

Three nuts, zero salt shaker

Roasted unsalted cashews, golden and tender, with a mild, slightly buttery taste. Roasted unsalted shelled pistachios, already out of the shell, a bright green, to crunch or crush. Roasted unsalted shelled pecans, with long kernels and notes reminiscent of caramel. All three are roasted: they keep the flavor and crunch of roasting, just without salt. Sold by weight, they can be ordered on their own or with the rest of your fakya.

Why choose unsalted?

For children, for guests who watch their salt intake, or simply to taste the nut itself, with nothing to mask it. Unsalted nuts also lend themselves better to cooking and baking, since you control the seasoning afterwards: no unpleasant surprise in a cake or a sauce. If you follow a diet prescribed by a doctor, ask them for advice: we can't give medical advice. It's also a safe choice when you don't know all your guests' tastes: unsalted suits the most people.

A table for everyone

When you have guests, set out an unsalted bowl next to the salted versions: everyone chooses, no one is left out. The three products in this selection mix very well together, and with unsweetened dried fruit, like Unsweetened dried apricots or Unsweetened golden raisins, for a simple, colorful bowl. Put a small “unsalted” label in front of the bowl: your guests will appreciate the thought, especially those who don't dare ask.

Ideas for using them

In the kitchen, pistachios can be crushed over a dessert, a cream or a salad; cashews go into a vegetable stir-fry or rice; pecans caramelize in a few minutes in a pan to decorate a cake. At breakfast, a handful over a yogurt or porridge adds crunch. And for celebration cakes, shelled pistachios make a ready-made decoration.

Storage

Keep them in an airtight jar, somewhere cool and away from light, and in the refrigerator in hot weather: their oils go rancid faster in the heat. They also freeze very well for longer storage and thaw in a few minutes. Close the jar tightly after each serving. A nut that smells of old oil is rancid: don't eat it.

Frequently asked questions