Ölmühle Solling natural cashew kernels. Unroasted, unsalted organic cashews in raw food quality – slightly sweet, delicately nutty and versatile.

Ölmühle Solling natural cashew kernels are whole organic cashew kernels in raw food quality, neither roasted nor salted. Ölmühle Solling from Boffzen in the Weserbergland region packages them in a glass jar with a screw cap. Content 330 g, the only ingredient is organically grown cashew kernels.

Natural cashew kernels from Ölmühle Solling are the opposite of the salted snack bag. These kernels come into the jar in their pure form, unroasted and unseasoned. Raw food quality means that the kernels are not exposed to high temperatures during processing. They therefore taste as mild as the cashew is by nature. Incidentally, the cashew grows in an unusual way. It hangs as a single, kidney-shaped kernel at the bottom of a fleshy accessory fruit, the cashew apple. Each fruit therefore only bears a single kernel. It is only released from the shell after complex processing. This also explains why cashews are always sold without a shell. In the jar, you get whole kernels that you can chop, roast, or puree yourself, depending on the recipe.

Taste

According to the manufacturer, the cashew kernels taste slightly sweet and nutty. In the mouth, they are delicate and almost buttery, significantly softer than almonds or hazelnuts. They have hardly any bitter notes; the taste remains mild and well-rounded.

Because they are so mild, cashews absorb the taste of other ingredients well. Roasted with curry, salt, and a little oil, they become savory; with honey and cinnamon, they become sweet. Those expecting the intense roasted note of salted cashews will find these kernels too mild. Briefly roasted in a pan, they come closer to that taste.

Use

The manufacturer recommends cashews as a snack, for muesli, salads, soups, and vegetable dishes, for bread and rolls, and especially for Asian cuisine and curries. A classic is fried chicken with cashews and bell peppers from the wok. In a vegetable curry with coconut milk, they provide bite and body. The kernels also work well in fried rice with peas and egg or in a pasta stir-fry with broccoli and soy sauce.

Soaked and pureed, cashews become the base for creamy sauces and soups. A pumpkin soup becomes velvety with a handful of pureed kernels, completely without cream. In muesli and over a salad, they provide a crunch. The manufacturer also mentions them for garnishing, for example over a rice dish or a lentil dish.

Our tip: Soak a handful of cashews in water for two hours and puree them with lemon juice, garlic, and salt. This gives you a creamy dip for vegetable sticks and bread.

Origin

According to the organic logo, the kernels come from EU and non-EU agriculture, checked by the inspection body DE-ÖKO-039. At Ölmühle Solling, cashews are not just a snack, but also an ingredient. They are included in the mill's cherry tomato pesto and cashew pumpkin seed pesto, making both creamy. There, the kernels are finely chopped and combined with cheese, oil, and spices.

Before raw materials go into processing, the mill states that it has them tested for pesticides and plasticizers. According to the mill, quality control also includes internal and external laboratory tests. Ölmühle Solling was founded in 1996 and sees itself as a family-run organic manufacturer from the Weserbergland; their motto is "Quality instead of quantity".

For whom

The cashews are for everyone who likes to cook Asian food, mix their own muesli, or is looking for a mild snack. For the office or hiking, fill a handful into a small container. According to the manufacturer, they are suitable as a plant-based ingredient for vegetarian and vegan recipes. They contain tree nuts (cashews). Store the glass jar tightly closed in a cool, dry place. You can find the kernels in a pesto in the cherry tomato pesto; another mild nut are the natural Brazil nuts. You can find more on our page for Ölmühle Solling. The kernels are not suitable for those with a nut allergy.

Unroasted organic cashews in raw food quality – for the wok, creamy soups, and a handful in between.

Image credit: Ölmühle Solling/Maike Wittreck