Dry fruits and nuts include almonds, cashews, raisins, pistachios and mixes for cooking as well as snacking. In Indian recipes, cashews give body to sauces such as korma, raisins balance rice pilaf, and toasted nuts are added to biryani, halwa and festive desserts. In savoury dishes, a small quantity is enough to add texture and a sweet note. Chop them just before using when possible, as this preserves their aroma and lets them blend in more evenly.

Toast nuts for a few minutes over low heat before using them to deepen their aroma, watching carefully because they burn quickly. For a smooth sauce, soak cashews in hot water and blend with some of the liquid. When eating them as a snack, portion some out and put the rest away straight away.

An airtight container in a cool place helps preserve texture and flavour. Indian Flavours dispatches dry fruits and nuts from Barcelona for Spain and Portugal.