All our nuts are DRY ROASTED, not fried!
The most common kind of nuts available are called “roasted nuts” – but if you look at the ingredients in roasted nuts, you’ll see that they include vegetable or palm oil. Why would you add vegetable oil, which goes rancid in a heartbeat, to a food that already gets 60-80% of its calories from it’s own healthy fat? This is because they actually use that vegetable or palm oil to fry the nuts. It turns out that roasted nuts aren’t actually roasted at all – they’re fried. When you fry a healthy, nutritious food like nuts in vegetable or palm oil you end up with a less healthy fried food.
So why are roasted nuts often fried instead of roasted? Because it has many advantages for the nut processors and growers: The nuts don’t have to be fresh; the oil doesn’t have to be fresh or of high quality; and, of course, fried salty crunchy foods are easy to keep eating – meaning you’ll have to buy more. Anytime you see any of these oils on the list of ingredients in nuts, it can only mean one thing: They are fried. Dry roasted nuts are sometimes coated with a tiny bit of coconut oil, once the nuts have cooled, to help the salt stick to the nuts.
To get truly roasted, NOT FRIED, you have to look for “dry-roasted nuts.” These will not list oil in the ingredients and should be roasted using dry, hot air only.
Fresh and crunchy nuts are deliciously tasty, healthy snacks. Perfect lunchbox food. Nuts are packed with essential nutrients and dense in calories.
What is it?
The cashew nut is a tree nut. The crescent shaped Cashew nuts have a sweet flavour and a plethora of uses in the kitchen. It is third in consumption among all the tree nuts in the world and features in many cuisines.
What can I do with it?
Eat cashews raw or roasted as snacks or grind the nuts into cashew cheese or cashew butter. They also taste good salted or sweet which makes cashews very versatile ingredients in cooking and baking.
What could it do for me?
Research showed that roasting cashews actually produces higher levels of beneficial nutrients than eating them raw. More specifically, the antioxidant activity of cashew nuts increased as the roasting temperature increased.
Approximately 82% of their fat content is unsaturated fatty acids, plus about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil.
Cashews are high in calories. 100 g of nuts provide 553 calories. They are packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.
Enjoying a handful of cashews or other nuts, or a tablespoon of nut butter, at least 4 times a week may reduce the likelihood of cardiovascular and cardiac disease.
What can I substitute?
Raw macadamia is probably the closest substitute as it has a mild nutty taste, just like cashews.
How do I store it?
Due to their high content of oleic acid, cashews are more stable than most other nuts. Stored in a tightly sealed container in the refrigerator, where they will keep for about six months, or in the freezer, where they will keep for about one year. Cashew butter should always be refrigerated once it is opened.