Turmeric cashew tossed with cayenne, seaweed and sesame


Turmeric cashew tossed with cayenne, seaweed, and sesame is a delicious and healthy snack. The combination of the nutty and salty flavours of cashew, the spicy notes of cayenne, the umami flavour of seaweed, and the nutty flavor of sesame makes it a unique and flavorful dish. This recipe is easy to make and can be enjoyed as a snack or a side dish. It is also rich in healthy fats and vitamins, making it a nutritious and satisfying snack.

Recipe ingredients

-1 cup of cashews

-2 tablespoons of turmeric

-1 teaspoon of cayenne pepper

-1/4 cup of seaweed

-1 tablespoon of sesame seeds

-1/4 teaspoon of salt


  1. Preheat the oven to 350°F.
  2. Spread the cashews on a baking sheet and bake for 10 minutes.
  3. Mix the turmeric, cayenne pepper, seaweed, sesame seeds, and salt in a medium bowl.
  4. Remove the cashews from the oven and add them to the bowl.
  5. Toss the cashews with the seasoning mix until they are evenly coated.
  6. Place the cashews on the baking sheet and bake for another 10 minutes.
  7. Remove the cashews from the oven and let them cool before serving.


This recipe is a great way to get a healthy dose of vitamins and minerals. Cashews are a good source of healthy fats, protein, and minerals like magnesium, iron, and zinc. The turmeric and cayenne pepper provide anti-inflammatory compounds that can help reduce inflammation in the body. The seaweed contains iodine, which is important for thyroid health. Sesame seeds are a good source of dietary fibre and healthy fats.

This recipe is delicious, nutritious, and easy to make. It can be served as a snack or side dish, and it pairs well with various dishes. It can also be stored in an airtight container and enjoyed for up to a week.

Final Words

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  • Mabeau, S., & Fleurence, J. (1993). Seaweed in food products: biochemical and nutritional aspects. Trends in Food Science & Technology, 4(4), 103-107.
  • Fleurence, J. (1999). Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends in food science & technology, 10(1), 25-28.

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