Wholesale flavoured cashew nuts

A collection, not a reference

Most aperitif ranges are bought item by item: almonds here, peanuts there. Snack Aperitif works differently. The base product never changes — it is the cashew nut — and what changes is the seasoning. Around thirty flavours, all in the same 2.5 kg pail, all with the same bite.

For a professional, that consistency is worth money. One format to stock, one serving gesture, and a menu that can change without changing supplier. Flavours rotate with the season without revisiting the technical sheets or reorganising the store room.

The main flavour families

The collection reads by family. The table below groups them and states what each brings to a board.

Seaweed, the signature of the range

This is the part of the collection you will not find elsewhere. Kombu, smoked kombu, sea lettuce, dulse: four distinct seaweeds, plus a "seaweed and sesame" series combining them with other aromas — curry-coconut, onion-fig, pepper-chilli, tomato-raspberry, olive and Provence herbs.

These references do not sell like the others. They need explaining, and that is precisely their commercial value: a customer who has tasted a kombu cashew remembers it. In a wine bar, a delicatessen or on a reception platter, it is the reference people talk about.

We advise building a board on three axes: one consensual flavour, one strong flavour, one discovery flavour. The customer comes back for the third, but would not have stayed without the first.— The Palimex team

Building an offer by trade

Here is how professionals most often use the collection.

1. Bar and brasserie: three pails in rotation — an allium, a smoked one, a hot one — served in bowls at the counter.
2. Delicatessen: sold by weight, with the seaweed flavours up front to start the conversation.
3. Caterer and reception: four to six flavours on one platter, holding a buffet with no other preparation.
4. Wine merchant: pairings — smoked with reds, iodised with dry whites — as a cross-selling argument.
5. Restaurant: a single flavour as a complimentary appetiser, signing the house at no preparation cost.

The rest of the aperitif aisle

The category does not only hold flavoured cashews. It also carries, in pails:

• extra green peeled pistachio in 4 kg, and roasted salted in-shell pistachio from Greece in 4 kg;
• wasabi peas in 3.5 kg, a board staple;
• roasted testa cashew in 5 kg, unflavoured, for large volumes;
• wasabi vegetable crisps in 2 kg, the only non-nut reference in the aisle.

Roasting, salt and storage

Roasting is a dry cooking step: it gives the crunch and fixes the aroma onto the nut. Mitigation measures applicable to the cooking of the foodstuffs concerned are set out in Regulation (EU) 2017/2158, a text any processing establishment benefits from knowing.

On keeping, a flavoured nut is more fragile than a plain one: the seasoning sits on the surface and tolerates repeated handling badly. Serve with tongs or a spoon rather than by hand, and close the pail after every scoop: it is ambient humidity that softens the crunch, not time. An opened pail kept closed behaves like a new one throughout service.

The neighbouring ranges

• The Aperitifs — the full savoury aisle, almonds and blends included
• Premium — truffle, saffron, black garlic, caviar
• Blends