Bulk Cashews Pieces – Dry Roasted & Salted
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Product Data
| Scientific Name | Anacardium occidentale |
|---|---|
| Origin Countries | Ivory Coast, India, Vietnam and Burundi |
| Product Uses | Bars and cereals, salad mixes, nut butters and spreads |
Production & Sourcing
Dry roasted and salted cashews are made by first shelling the raw cashew nuts to remove the outer shell, revealing the edible kernel inside. These kernels are then carefully dried to reduce moisture content. Once dried, they undergo a dry roasting process, where they are heated in an oven or roasting machine without the addition of oil or liquids. This process imparts a toasty, nutty flavor and creates a crunchy texture. After roasting, the cashews are seasoned with salt to enhance their taste.
Applications
- Snack Bars and Energy Bites
- Trail Mixes and Snack Mixes
- Granola Bars
- Bars and Cereals
- Baked Goods
- Confectionary
- Dairy Alternatives
- Nut Butters and Spreads
- Nutritional Bars and Energy Bites
- Salad Mixes
- Dressings
- Vegan
- Vegetarian
- Paleo
- Private Label
Functionality
- Essential Minerals
- Dietary Fiber Enrichment
- Flavor Enhancement
- Texture
- Plant-Based Protein
- Vitamin B Boost
Benefits
Dry roasted and salted cashew pieces offer a savory, nutty flavor profile with a pleasing hint of saltiness. The roasting process enhances the natural sweetness of the cashews while the salt provides a balanced and savory contrast.
These cashew pieces have a crunchy texture due to the dry roasting process, which imparts a satisfying crispness. The pieces are smaller and more bite-sized compared to whole cashews.
They typically have a rich, golden-brown color as a result of the dry roasting process
Dry roasted and salted cashew pieces retain much of the nutritional content of whole cashews. They are a good source of protein, healthy fats, dietary fiber, vitamins (such as B vitamins), and minerals (including magnesium, copper, and phosphorus). The roasting process does not significantly alter their nutritional profile.
These cashew pieces can be used as a convenient, ready-to-eat snack, or as an ingredient in various dishes. They add a satisfying crunch and a rich, nutty flavor to recipes.
The dry roasting process enhances the aroma of the cashews, filling the air with a toasty, nutty fragrance.
The combination of dry roasting and salt provides a harmonious balance between the nutty sweetness of the cashews and the savory saltiness, creating a well-rounded flavor profile.
Dry roasted and salted cashew pieces are enjoyed globally and are popular in many cuisines, particularly in snack foods and various culinary applications.
They are a source of healthy fats and protein, making them a nutritious snack option. However, it’s important to note that they contain tree nuts and salt, so individuals with nut allergies or those on a low-sodium diet should exercise caution or seek alternatives.
Uses in manufacturing
They can be used as a key ingredient in snack products like mixed nuts, trail mixes, nut clusters, and granola bars, adding a crunchy texture and savory flavor.
These cashew pieces can be incorporated into baked goods like cookies, brownies, and cakes to provide a nutty crunch and enhance the overall flavor profile.
They can be used as toppings for salads, providing a textural contrast and a rich, nutty flavor. They can also be ground into a fine powder to create cashew-based dressings and sauces.
Cashew pieces can be used in the production of non-dairy alternatives like cashew milk or cream, adding creaminess and a nutty flavor to the final product.
They can be used in savory dishes like stir-fries, curries, and casseroles to add a crunchy element and enhance the overall flavor profile.
Ground cashew pieces can be used as an ingredient in the production of cashew butter, which can be used as a spread, in baking, or as a base for sauces and dressings.
Cashew pieces can be ground into a fine powder and used as a flavor enhancer in various recipes, providing a nutty richness.
They can be used in the production of nutritional bars, providing both texture and nutritional benefits.
Main producing countries and Harvest time
The Ivory Coast, India, Vietnam and Burundi are among the world’s top producers of cashews. In the Ivory Coast, harvest season starts from January/February and ends June/July.
