Cashew Curry

Coated with our unique Sarawak pepper and curry recipe from northern Borneo, travel with the scents of orange, fennel, cumin and turmeric. The cashews are then lightly roasted with acacia honey to bring out the flavours and give a delicate crunch. Composition: Cashew nuts, orange peel, Sarawak pepper, turmeric, cumin, fennel, curry leaf, acacia honey, fleur de sel, sunflower oil, acacia gum.