Seeds & proteins
Nut butters
The nut made cream — all the richness of the oilseed, cold-ground, ready for anything.
Traditional use
Grinding the oily seed to release its cream is an ancient gesture — from the tahini of the Levant to the almond purées of Andalusian cooking. Everywhere, the whole oilseed ground to a paste bound sauces and replaced butter, long before industry.
What science observes
A raw nut butter is the whole almond, hazelnut or cashew — unsaturated fats, vitamin E, magnesium, protein — simply stone-ground, with no added sugar or oil. The fat is alive, the fibre intact. A spoonful brings satiety, creaminess and body to a dish, with no dairy at all.
In the kitchen
We choose them raw and pure (100 % nuts). Cashew butter binds a silky cream that replaces cheese; almond softens a dessert; hazelnut perfumes a cacao; sesame, as tahini, tightens a sauce. By the spoon, on a fruit, in a smoothie.
Resonance
It is the concentrated generosity of the tree — the nut made velvet. A dense softness that satisfies the body and calms the craving for fat.