Spice up your life with Kinomi Part 2


Kinomi nuts get their flavour from subtle blends of spices and herbs.  As a cook, I love taking an experimental approach in the kitchen - smelling and tasting spices, dreaming up ways I can use them to enhance the natural flavours of ingredients.  It’s an education, and I’m loving every moment of it.

As you read through this list, you’ll see that spices can very often take the place of salt, bringing out complex flavours while remaining healthy and nutritious.

 Pika Pika Pecans – Palmyra Flower Sugar, Kaffir Lime & Kampot White Pepper

Palmyra Flower Sugar

Made from the juice of wild flowers from the Palmyra tree, this unrefined sugar has an amazing deep caramel flavour all its own. It also has a low glycaemic index of 40 and is packed with B vitamins. With such a wonderful flavour, you need only half as much as regular white sugar.

Kaffir Lime

Very aromatic and fresh with floral notes, it adds a southeast Asian feel to the pecans. Depending on cuisine, you can use it in everything from soup to meat and as an essential ingredient in many Thai curries. Just don’t expect it to taste like lime zest!

Kampot White Pepper

Exclusively from Cambodia, it is far from the cracked black pepper you may be used to. With a lovely aroma, soft heat and complex flavours, the pepper I use is grown sustainably by Cambodian farmers in a cooperative. I urge you all to try experiment with it, but don’t overdo it! You don’t need very much as it has a unique flavour all its own.


- Waku Waku Cashews – Norwegian Arctic Seaweed & Iranian Sumac

Arctic Seaweed

Japanese cooks use seaweed in all kinds of ingenious ways, so I couldn’t resist using this on my cashews. Seaweed is a wonderful flavour enhancer since it adds a savoury tone with depth without using salt. It’s great sprinkled on soups and stir fries where it will add another layer of flavour.

This particular variety of seaweed is harvested sustainably off the coast of Norway by a company that’s been in business for over 75 years.


An essential in Iranian and Lebanese cooking, sumac is the fruit of a bushy shrub. It is used as an acidulant and brings out the flavours of food much like salt. Interestingly, it tastes very similar to yukari, a Japanese topping made from purple perilla leaves.


- Pori Pori Almonds – Smoked Red Jalapeno & Indian Amchur

Smoked Red Jalapeno

Everything is better smoked, right? The smoked chilli I use comes from a company that specialises in smoking anything and everything, so you know it’s going to be good. The smoke flavour adds a savoury note and the chilli provides a gentle kick.


A staple Indian powder made from the evergreen mango, used as a tenderiser for meat and fish due to its high acidity content. One teaspoon of amchur has the equivalent acidity of 3 tablespoons of lemon juice.  It is also used in Northern India to add a tropical fruit tang to vegetables from stews to stir fries.