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. via WordPress https://jonathanwilhoite.wordpress.com/2016/12/29/recipe-black-salt-and-pepper-roasted-cashews-south-indian-new-years-eve/
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AuthorI have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends. Archives
July 2019
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