Slow Roasted Indonesian Cashews

Cyrilla Suwarsa and her family introduced us to Indonesian cashews with chile and lime leaves years ago and they’ve been a staff favorite ever since. Now we’re offering the same great cashews simply salted. Nothing else added. But that doesn't make them simple.

Cyrilla and her team take several steps that others rarely do. For one, the cashews are hand harvested and slowly sun dried. As with other sun-dried foods like rice, couscous and tomatoes, you get far more flavor this way compared to typical oven drying. (It also uses no fossil fuels.)

She also sources nuts in shells, taking the extra step to peel them only as needed, which goes a long way to preventing rancidity—a common affliction of many packaged nuts.

Finally, Cyrilla’s cashews are slow-roasted. The roasting makes the cashew have a firm pop to its texture. These don’t have the chewy mealiness you might be used to with typical cashews — and you’re not going to miss it. Roasting also brings out more flavor, these are bursting with it.

They’re sealed in foil to stay fresh, wrapped in a handmade batik cloth, then nestled in a hand-woven reed basket, tied with twine. (You'll keep the batik and basket, they're beautiful.)

These are made exclusively for Zingerman’s. Supplies are limited. Makes a one-of-a-kind gift.