Nut Information Center

A nut (Fr. noix) is the edible single-seed kernel of a fruit surrounded by a hard shell. A hazelnut is an example of a true nut. The term is used more generally, however, to refer to any seed or fruit with an edible kernel in a hard shell. Walnuts and peanuts are examples of non-nut (peanuts are legumes that grow underground; walnuts have two kernels). Nuts are a good source of protein and 13 vitamins but are high in fat. Their high fat content makes them especially susceptible to rancidity and odor absorption.

Nuts should he stored in nonmetal, air-tight containers in a cool, dark place. Most nuts may be kept frozen for up to one year. Nuts are used in foods to provide texture and flavor. They are often roasted in a low (275ºF/135ºC) oven before use to heighten their flavor. Allowing roasted nuts to cool to room temperature before grinding prevents them from releasing too much oil.

Almonds
(Fr. almande)The seeds of a plumlike fruit. Native to western India, the almond was first cultivated by the ancient Greeks. It is now a major commercial crop in California. Almonds are available whole, sliced, slivered or ground. Blanched almonds have had their brown textured skins removed; natural almonds retain their skins. Unless the brown color of natural almond skin is undesirable, the two types can be used interchangeably in recipes. Almonds are frequently used in pastries and candies and are the main ingredient in marzipan.

Cashews
Native to the Amazon,are now cultivated in India and east Africa. The cashew nut is actually the seed of a plant related to poison ivy. Because of toxins in the shell, cashews are always sold shelled. They are expensive and have a strong flavor. Cashews are used in some Asian cuisines and make a wonderful addition to cookies and candies.

Chestnuts
(Fr. ,marrons)They are true nuts that must be cooked before using. Available steamed, dried, boiled or roasted, they are often sold as a canned purée, with or without added sugar. Candied or glazed chestnuts are also available. Most chestnuts are grown in Europe, primarily Italy, but new varieties are beginning to flourish in North America. Their distinctive flavor is found in many sweet dishes and pastries. Because of their high starch content, chestnuts are also used in soups and sauces and may be served as a side dish.

Coconuts
(Fr. noix de coco) They are the seeds from one of the largest of all fruits. They grow on the tropical coconut palm tree. The nut is a dark brown oval, covered with coarse fibers. The shell is thick and hard inside is a layer of white, moist flesh. The interior also contains a clear liquid known as coconut water. (This is not the same as coconut milk or coconut cream, both of which are prepared from the flesh.)

Coconut has a mild aroma, a sweet, nutty flavor and a crunchy, chewy texture. Fresh coconuts are readily available but require some effort to use.

Coconut flesh is available shredded or flaked, with or without added sugar. Coconut flesh is available shredded or flaked, with or without added sugar. Coconut is most often used in pastries and candies and is also an important ingredient in Indian and Caribbean cuisines. A good fresh coconut should feel heavy; you should be able to hear the coconut water sloshing around inside. Avoid cracked, moist or moldy coconuts.

Hazelnuts
(Fr. noisette)They are true nuts that grow wild in the Northeast and Upper Midwest states. The cultivated form, known as a filbert, is native to temperate regions throughout the Northern Hemisphere. A bit larger than the hazelnut, it has a weaker flavor than its wild cousin. Both nuts look like smooth brown marbles. Filberts are more abundant, so are generally less expensive.

Hazelnuts are often ground for use in cakes or pastries. Their distinctive flavor goes well with chocolate and coffee. To remove the hazelnuts bitter skin, roast whole nuts in a 2750F (1350C) oven for 12 to 15 minutes. They should give off a good aroma and just begin to darken. While still hot, rub the nuts in a dry towel or against a mesh sifter to remove the skin.

Macadamias
Although commercially significant in Hawaii,they are actually native to Australia. This small round nut is creamy white with a sweet, rich flavor and high fat content. Its shell is extremely hard and must be removed by machine, so the macadamia is always sold out of the shell. Its flavor blends well with fruits, coconut and white and dark chocolate.

Peanuts
(Fr. arachide)Also known as groundnuts, are actually legumes that grow underground. The peanut is native to South America; it made its way into North America via Africa and the slave trade, Peanuts are a good source of protein and fat and became an important source of food and oil during World War II.

They may be eaten raw or roasted and are available shelled or unshelled, with or without their thin red skins. Peanuts are used in Asian cuisines and are ubiquitous ground with a hit of oil into peanut butter.

Pecans
(Fr. noix de pacane) Native to the Mississippi River Valley, they are perhaps the most popular nuts in America. Their flavor is rich and mapley and appears most often in breads, sweets and pastries. They are available whole in the shell or in various standard sizes and grades of pieces.

Pine nuts
(Fr. pignon) Also known as pinon nuts and pignoli, are the seeds of several species of pine tree. The small, creamy white, teardrop-shaped nuts are commonly used in dishes from Spain, Italy and the American Southwest. They are rarely chopped or ground because of their small size, and will need roasting only if being used in a dish that will not receive further cooking. Pine nuts are used in breads, pastries and salads and are essential to classic pesto sauce.

Pistachios
(Fr. pistaches) are native to central Asia, where they have been cultivated for more than 3000 years. California now produces most of the pistachios marketed in this country. Pistachios are unique for the green color of their meat. When ripe, the shell opens naturally at one end, aptly referred to as smiling, which makes shelling the nuts quite easy.

Red pistachios are dyed, not natural. Pistachios are sold whole, shelled or unshelled, and are used in pastries and meat dishes, particularly pâtés.

Walnuts
(Fr. noix)Relatives of the pecan, are native to Asia, Europe and North America. The black walnut, native to Appalachia, has dark brown meat and a strong flavor. The English walnut, now grown primarily in California, has a milder flavor, is easier to shell and is less expensive. Walnuts are more popular than pecans outside the United States. They are used in baked goods and are pressed for oil.