(Image credit: Leela Cyd)
Salt and pepper became an iconic duo for many reasons, but the one we’re interested in when it comes to these cashews is the flavor. The pepper in this recipe (both cayenne and black pepper) you already know well, but we’re not using just any salt here — Asha Gomez’s recipe calls for kala namak, or Himalayan black salt, which, in actuality, turns out to be pink. This salt has rich umami flavor and a sulfurous undertone. Asha notes it’s quite commonly used on salted nuts in India, so see if you can track it down ahead of time to make this recipe.
from WordPress https://jonathanwilhoite.wordpress.com/2016/12/29/recipe-black-salt-and-pepper-roasted-cashews-south-indian-new-years-eve/
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