A few of these sweet, oily, slighdy heavy nuts are good for Vata and Pitta, and increase Kapha, especially if they are eaten in excess (easy to do since theyre so tasty). Spiced Cashews keep well on the kitchen shelf or in the refrigerator. Makes 1 cup 11/2 tablespoons ghee 1 cup unsalted cashew nuts, broken in pieces 1/2 teaspoon of one of the following ground spices: cardamom, ginger, nutmeg, cinnamon, or coriander Heat the ghee in a small pan over moderate heat. Sprinkle in the nuts and the spice of your choice. Stir frequently until the nuts are toasty brown. Serve in a small bowl. If any are saved for another meal, reheat them briefly over a low flame just to melt the ghee.
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