1. In a dry skillet over medium-low heat, roast the ajwain seeds. After they cool, grind them to a powder in a spice grinder.
2. Mix the dry spices together in a small bowl.
3. Over medium-low heat, cook the cashews in a large dry skillet, stirring and flipping them frequently until the nuts turn golden brown and are well toasted, about 5 minutes. Transfer the cashews to the parchment paper.
4. Return the skillet to the stove. Heat the oil over medium-low heat. Mix in the spices and heat for about 1 minute so the flavors can mix. Return the cashews to the them for 1 to 2 minutes longer, until the cashews are golden brown. Take care to keep the oil and the cashews from burning.
5. Transfer the spiced cashews to the piece of parchment paper. Toss the nuts in the spices a few times while they cool to room temperature.
6. Optional: After the cashews have cooled, place them on a piece of paper towel without dislodging the spices to remove any excess oil.
- For variety, substitute mixed nuts, such as walnuts, pecans or almonds for the cashews.
- Store in an airtight container.
- Since I cannot get my spice grinder to grind the small amount of ajwain seeds fine enough, I use 1 to 2 tablespoons of seeds and then use just the amount of the ground spice that is needed.
2 teaspoons oil
1/2 teaspoon ajwain seeds
1/4 teaspoon ground cumin
1/4 teaspoon red chile powder
3/4 teaspoon salt
1/4 teaspoon ground white pepper
2 cups raw cashews
Ajwain is a seed that looks like cumin but smaller. It has a wonderful aroma and tastes a bit like thyme. Usually used whole, not ground, they are often tempered in hot oil or hot water before adding to a savory dish during the last step to add an extra dimension of flavor before serving it. My Ajwain Masala Cashews are the perfect complement to a single malt whisky after work.