Casca Rija’s roasted cashews are one of the most sought-after products by our customers, so it made sense to create a cashew cream with a flavor worthy of our brand. Regardless of which nut serves as inspiration for a Casca Rija butter, the production process doesn’t change and the steps are simple: roasting; selection; grinding and flavoring. Simple procedures, but never neglecting the demands of each one. 1st - In cashew butter, everything remains unchanged. We start the production process with roasting, a very important step, which is carried out without the use of additives, oils, sugars, or salt. The cashews are delicately roasted naturally until they reach the perfect roast. 2nd - After cooling, the careful selection of the cashew follows! A careful manual selection is performed, discarding all those that are not in the best condition because they can alter the desired final flavor. 3rd - The third stage of production consists of transforming the roasted cashews into a velvety, creamy butter. As with almost all other Casca Rija nut butters, the final touch is to add a bit of Ceylon cinnamon powder and dehydrated ginger powder. These exotic spices have become the signature of Casca Rija. The smoothness and sweetness of Ceylon cinnamon powder and the slightly spicy intensity of dehydrated ginger powder provide an aromatic result, without ever overpowering the flavor of the cashew. The result is an aromatic and silky cream, which reveals, in every spoonful, the unique flavor of our cashew butter. And when you least expect it, Casca Rija’s cashew butter appears! A delicious butter with an unmistakable flavor that will undoubtedly exceed the expectations of all lovers of this wonderful nut!
