ROASTED LEBANESE NUTS, SEEDS AND PULSES
We've sourced the best traditional nut roaster in the Lebanon, who uses two methods depending on the type of nut or seed. The dry roasted nuts are slowly passed through a regulated oven to maximise the crunch and the intensity of flavour. Our batch-roasted nuts are created using an ancient Levantine method. Each type of nut needs an exact temperature and time for roasting to preserve the alkaloids that give each type of nut its distinctive taste. So, they are roasted in small batches in a medium of soft salt, which extracts excess oils and moisture. The salt is then carefully sieved from the nuts, resulting in a light seasoning, intense nuttiness, amazing crunch and no oily residue.
The Arabica range includes roasted king-size cashews, macadamias, hazelnuts, almonds, pistachios, the crunchiest and least oily peanuts you’ve ever tasted, plus seeds and pulses including chickpeas, roasted corn and pumpkin seeds. Both Moorish and moreish, our hand-roasted range of nuts and seeds are irresistible nibbles and add an exotic flourish to salads, pastries, couscous and rice dishes.
There available loose by weight at Borough, Partridges and Slow food London Markets and in 200g / 400g gift bags and 1 kg party bags, which we've no doubt you will wolf down in minutes!