59 Types of Nuts From A To Z (With Photos!) - Live Eat Learn

12/5/23, 4:01 PM 59 Types of Nuts From A to Z (With Photos!
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12/5/23, 4:01 PM 59 Types of Nuts From A to Z (With Photos!) | Live Eat Learn
Even though peanuts are one of the most common nuts eaten (did
you know they aren’t even a nut?!), there are so many more varieties
to enjoy, so let’s dive into all different types of nuts!
What Is A Nut?
According to the U.S. Forestry Service, nuts are defined as a “dry
single-seeded fruit that has a high oil content. They are usually
enclosed in a leathery or solid outer layer.“ Botanists define nuts as a
composite of seed and dry fruit found inside of a hard outer shell.
Culinarily what we accept as nuts is a bit more broad. Peanuts, for

example, have more than one seed and technically are the seed of a
legume. So they aren’t actually nuts, but we use them like they are. In
addition to peanuts, we will take a look at 59 different kinds of nuts
from A to Z!
Nutty Trivia
Ancient Greeks believed that hazelnuts had the ability to cure a
specific malady that still doesn’t have a cure today. Can you
name it? (find the answer at the end of this post!)
Different Types Of Nuts

Let’s dive into 59 different types of nuts! We will cover everything
from the common peanut to the more unique like monkey puzzle
nuts. We’ve listed them all the way from A to Z!
1 Acorns
2 Almonds
3 Andean Walnuts
4 Argan Nuts
5 Baru Nuts
6 Beech Nuts
7 Betel Nuts
8 Bitter Almond
9 Black Walnuts
10 Blanco Almond
11 Brazil Nuts
12 Breadnut
13 Bunya Nut
14 Butternuts
15 Canarium Nut
16 Candle Nuts
17 Caramel Almond
18 Cashews
19 Chestnuts
20 Chilean Hazelnut
21 Chinese Chestnut
22 Dika Nuts
23 English Walnut
24 Filberts
25 Fritz Almonds
26 Gabon Nuts
27 Ginkgo Nuts
28 Green Almonds
29 Hazelnuts (See Filberts Above)
30 Hickory Nuts
31 Jack Nuts
32 Kola Nuts
33 Kurrajong Nuts
34 Lotus Nuts
35
Macadamia Nuts
36 Malabar Chestnut
37 Marcona Almond
38 Mission Almond
39 Mongongo Nuts
40 Monkey Puzzle Nut
41 Oysternut
42 Padre Almond
43 Palm Nuts
44 Paradise Nut
45 Peanuts
46 Pecans
47 Peerless Almond
48 Pignoli Nuts
49 Pili Nut
50 Pine Nuts
51 Pistachios
52 Red Bopple Nut
53 Runner Peanut
54 Saba Nuts
55 Spanish Peanut
56 Tiger Nuts
57 Valencia Peanut
58 Virginia Peanut
59 Water Caltrop
ACORNS
Acorns are the nuts produced by oak trees, which are native to
various regions around the world. These small nuts (1-2 centimeters in
length) are not commonly used as food for humans but they are used
in some indigenous cultures after being processed to remove bitter
tannins. Acorns can be ground into flour and used in baking or cooked
to make a variety of traditional recipes.
ALMONDS
Almonds are native to the Middle East and Southern Asia, but are
now grown in various regions around the world, and are important
crops in California, Spain, and Australia. They are medium-sized nuts,
with an oval shape and a length generally around 1.5 to 2 centimeters
(though the size depends on the types of almond).
Almonds are widely used in both sweet and savory dishes. They can be
eaten raw, roasted, or blanched. They are also used in baking, and
cooking, as a topping for salads, or ground into almond butter or
flour. They are also a popular ingredient in many desserts, such as
marzipan, cookies, and almond milk.
ANDEAN WALNUTS
 
Andean walnuts are a variety of walnuts that are native to the

Andean regions of South America, particularly Peru and Ecuador.
They are sometimes referred to as Peruvian walnuts or Ecuadorian
walnuts, depending on their specific origin. Andean walnuts are
generally smaller in size than other walnut varieties, averaging
around 2.5cm (1 inch) in length.
Andean walnuts have a rich, buttery flavor with a slightly sweet and
earthy undertone. They are known for their smooth and mellow taste
making them perfect for a variety of culinary preparations. They can
be eaten as a snack, added to baked goods, or incorporated into
savory dishes, such as salads or pasta dishes.
ARGAN NUTS
Argan nuts come from the argan tree, which is native to Morocco.
These trees are primarily found in the southwestern parts of the
country making them truly a regional specialty. Argan nuts are
relatively small and round, measuring about 2 centimeters in
diameter.
Due to their high oil content, Argan nuts are primarily used for oil
production. Argan oil is commonly used in Moroccan cuisine for
dipping bread, flavoring dishes, and as a salad dressing. It is also
used in cosmetics and skincare products.
BARU NUTS
Baru nuts are native to the cerrado savanna region of Brazil,

particularly in the states of Goiás, Tocantins, and Minas Gerais. Baru
nuts are similar in size to almonds, measuring around 2 centimeters in
length.
Baru nuts have a unique flavor profile, often described as a

combination of peanuts and almonds. They can be eaten raw or
roasted and are used in a variety of dishes, such as snacks, nut
butters, or to produce baru flour, which can be used in baking.
BEECH NUTS
Beech nuts are the small triangular nuts produced by beech trees
native to Europe, Asia, and North America. Beech nuts are small,
measuring approximately 1-1.5 centimeters in length.
While beech nuts are edible, they are not widely used in culinary
applications. They have a high tannin content, which makes them
bitter and astringent. They have, however, been historically used in
some regions as a source of oil or flour. Beechnuts are much more
commonly eaten by wildlife than humans.
BETEL NUTS
Betel nuts, also known as areca nuts, come from the areca palm tree
(Areca catechu), which is native to Southeast Asia. Betel nuts are
usually small to medium-sized, similar in shape to almonds, and are
enclosed within a hard shell. They have a mild, slightly bitter taste
with a nutty aroma.
Betel nuts are commonly chewed in many parts of Asia for their
stimulating and refreshing effects. They are also used in traditional
medicine, as an ingredient in various dishes, and in the preparation of
betel quid. This is a mixture of betel nuts, betel leaves, and other
ingredients that is chewed as a mouth freshener or for cultural and
ceremonial purposes.
BITTER ALMOND
Bitter almonds come from a variety of the almond tree native to the
Middle East and Central Asia. Bitter almonds are similar in size and
shape to sweet almonds, typically small and oval. As the name
suggests, bitter almonds have a strong, intense bitter flavor and a

distinct almond aroma.
Bitter almonds are not typically consumed directly due to their bitter
taste and the presence of a compound called amygdalin, which can
release cyanide when ingested. They are, however, sometimes used
sparingly in cooking and baking to add a hint of almond flavor to
dishes, particularly in traditional Mediterranean cuisine.
BLACK WALNUTS
Black walnuts are native to North America, particularly the eastern

United States. They are medium-sized nuts, and a bit smaller than
English walnuts. They have a thick, hard shell that can be challenging
to crack.
Black walnuts have a robust, rich, and earthy flavor. They are more
intense and slightly bitter compared to the milder taste of English
walnuts. Just like English walnuts, black walnuts are also used in
baking, confectionery, and desserts.
BLANCO ALMOND
Blanco almonds are a variety of almonds grown primarily in Spain,

and sometimes called marcona almonds. They are typically small to
medium-sized and have a flat, rounded shape. Blanco almonds have a
sweet, delicate flavor and a buttery, moist texture.
Blanco almonds are loved for their taste and are often enjoyed as a
snack on their own. They are also commonly used in Spanish cuisine,
particularly in dishes like tapas, desserts, and pastries. Marcona
almonds are often blanched and roasted to enhance their flavor and
texture.
BRAZIL NUTS
Brazil nuts come from the Brazil nut tree (Bertholletia excelsa), which
is native to the Amazon rainforest in South America, mainly Brazil,
Peru, and Bolivia. Brazil nuts are large and have a round or oval
shape. They are enclosed within a thick, hard shell and have a rich,
creamy flavor with a slightly sweet and nutty taste.
Brazil nuts are often eaten as a snack on their own or added to

various recipes. They are commonly used in baking, confectionery,
and desserts such as cookies, cakes, and fudge. Brazil nut oil,
extracted from the nuts, is also used in cooking and as a nutritional
supplement.
BREADNUT
The breadnut, also known as the Maya nut, comes from the tropical
regions of Mexico, Central America, and the Caribbean. Breadnuts are
medium-sized nuts, roughly the size of a chestnut. Their flavor is
described as mildly sweet and nutty, similar to roasted chestnuts.
Breadnuts can be roasted, ground into flour, or cooked to make

various dishes. The flour is often used as a gluten-free alternative in
baking, and the nuts can be added to soups, stews, and desserts.
BUNYA NUT
Bunya nuts are native to Australia, particularly the eastern regions.

Bunya nuts are relatively large, often weighing 15g (½ an ounce) or
more, and have a flavor similar to starchy vegetables with a mildly
sweet and nutty taste.
Bunya nuts are commonly roasted or boiled before consuming. They

can be used in savory dishes such as stir-fries, salads, and stews, or
ground into flour for baking.
BUTTERNUTS
Butternuts, also known as white walnuts, are native to the eastern

United States and southern Canada. They are medium-sized nuts,
similar in size to walnuts, and have a rich, buttery flavor with a
slightly sweet undertone. Don’t be fooled by their name though, hey
are not related to the popular butternut squash.
Butternuts are often enjoyed roasted or used in baking. They can be

added to salads, used as a topping for desserts, or incorporated into
various recipes such as bread, cakes, and cookies.
CANARIUM NUT
Canarium nuts are native to various regions of Asia, including

Indonesia, the Philippines, and Malaysia. They are relatively small,
about the size of a large almond. Canarium nuts have a mild and
slightly sweet flavor, resembling a combination of almond and
cashew.
Canarium nuts are commonly eaten roasted or used in confections,

pastries, and desserts. They can also be used to make oils or
incorporated into savory dishes like curries and stir-fries.
CANDLE NUTS
Candle nuts, also known as kukui nuts, are native to Polynesia and are
found in various tropical regions around the Western Pacific. Candle
nuts are small to medium-sized, similar to macadamia nuts, and are
known for their rich, oily flavor with a slightly bitter and earthy taste.
In traditional Polynesian cuisine, candle nuts are ground into a paste

and added to dishes like curries, sauces, and marinades. They are
rarely eaten raw due to their bitterness and are typically roasted or
cooked before use.
CARAMEL ALMOND
There is no specific origin for caramel almonds as they are created by

coating almonds with caramelized sugar or syrup. Perhaps it is a
stretch to call this a different type of nut, but they are such a popular
treat that we had to list them.
They have a sweet and crunchy flavor due to the caramel coating,
and are often eaten as a snack on their own. They can also be used as
a topping for desserts like ice cream, cakes, or pastries, or added to
salads or trail mixes for extra sweetness and texture.
CASHEWS
Cashews are native to northeastern Brazil but are now cultivated in

several other countries, including India, Vietnam, Nigeria, and
Indonesia. Cashews are medium-sized nuts with a kidney or crescent
shape. Their flavor is rich, buttery, and slightly sweet.
Cashews are versatile and can be enjoyed on their own as a snack or

used in both savory and sweet dishes. They are often used in stir-fries,
curries, salads, and nut butters. Cashews are also a popular ingredient
in vegan cheese and dairy-free desserts.
CHESTNUTS
Chestnuts are native to the northern hemisphere, particularly Europe,

Asia, and North America. Chestnuts are larger compared to most
other nuts, with a rounded shape and a size ranging from small to
medium. They’ve made a resurgence in the USA after a blight wiped

out most chestnut trees in the USA around 1900.
Chestnuts have a mildly sweet and nutty flavor with a slightly starchy
texture. They can be roasted, boiled, or steamed, and are commonly
used in both sweet and savory dishes. Roasted chestnuts have long
been a popular winter snack, thus the lyrics “chestnuts roasting on an
open fire”.
CHILEAN HAZELNUT
Chilean hazelnuts, also known as Chilean filberts, are native to Chile

and grow predominantly in the southern regions of the country.
Chilean hazelnuts are similar in size to other hazelnuts, and have a
slightly sweet flavor, also similar to other varieties of hazelnuts.
Chilean hazelnuts can be eaten raw or roasted and are commonly

used in baking, confections, and as a topping for desserts. They are
also used in the production of hazelnut oil.
CHINESE CHESTNUT
Chinese chestnuts, as the name suggests, originate from China but

are now grown in many other countries as well. They are medium-
sized nuts, similar to other chestnut varieties, and have a sweet and
nutty flavor. These trees are becoming popular in the USA among
home gardeners as they grow well and produce plenty of nuts that
conveniently fall from the tree when ripe.
Chinese chestnuts are often roasted or boiled and consumed as a

snack. They can also be used in stuffings, soups, desserts, or ground
into flour for various culinary applications.
DIKA NUTS
Dika nuts, also known as dawadawa, is native to Central and West

Africa. Dika nuts are large, oval-shaped nuts, roughly the size of a
small apple with a unique, rich, and earthy flavor.
Dika nuts are primarily used in African cuisine, particularly in Nigeria

and Cameroon. They are ground into a paste or powder and used as a
flavoring agent in soups, stews, sauces, and traditional dishes. The
paste is fermented and used as a condiment with a distinct umami
taste.
ENGLISH WALNUT
The English walnut, also known as the common walnut or Persian

walnut, originates from Central Asia, primarily Iran (Ancient Persia).
English Walnuts are medium-sized nuts, typically around 1-2 inches in
length. They have a mild, slightly sweet flavor with a buttery
undertone.
English walnuts are widely used in both sweet and savory dishes. They
are commonly used in baking, such as in cakes, cookies, and pastries.
They are also a popular addition to salads, cereals, and granola but
can also be ground into a paste for savory uses.
FILBERTS
Filberts, also known as Hazelnuts, have been cultivated for centuries

in various regions, including Europe, Asia, and North America. Filberts
are small to medium-sized nuts, typically ranging from 1 – 2 cm in
length. Filberts have a rich, slightly sweet flavor with a hint of

bitterness.
Filberts are widely used in both sweet and savory recipes. They are
commonly used in desserts, including chocolates, cakes, and cookies.
They are also used in savory dishes like salads, roasted vegetables,
and as a crust for meats. Additionally, they are popular for making
hazelnut butter, spreads, and oils.
FRITZ ALMONDS
Fritz almonds are a variety of almonds that originated in California

(the largest producers of almonds worldwide). Fritz almonds are
medium-sized almonds, similar in size to other common almond
varieties. They have a sweet, nutty flavor that is characteristic of
almonds in general.
Fritz almonds are versatile, and can be used in a wide range of

culinary creations. They are commonly used in baking, such as in
cookies, cakes, and pastries. They can also be used in savory dishes,
such as salads, stir-fries, or as a coating for meats or fish.
GABON NUTS
Gabon Nuts, also known as Gabon Chestnuts or African Walnuts, come

from the Gabon tree (Platonia insignis), which is native to tropical
regions of South America, particularly the Amazon rainforest. Gabon
Nuts are large nuts, roughly the size of a small orange. They have a
unique, creamy flavor with a mild sweetness.
Gabon Nuts are often consumed fresh, but can also be roasted or
boiled, and the flesh eaten directly. They can also be used in desserts,
such as cakes and puddings, and as an ingredient in traditional

Brazilian cuisine.
GINKGO NUTS
Ginkgo nuts come from the ginkgo biloba tree, which is native to
China. They have been used in traditional Chinese cuisine for
centuries. Ginkgo nuts are small to medium-sized nuts, roughly the
size of a cherry or grape, and have a unique, slightly sweet and nutty
flavor.
Ginkgo nuts are primarily used in Chinese cooking. They are

commonly used in stir-fries, soups, and steamed dishes and can also
be used in desserts, such as pastries and confections. However, it’s
important to note that raw ginkgo nuts are toxic and must be
properly cooked before consumption to remove certain substances
that can cause adverse effects.
GREEN ALMONDS
Green almonds are the unripe, immature fruit of the almond tree, so
they can be any of the many almond varieties. They are harvested
before the outer hull hardens and the shell forms. They are smaller in
size compared to mature almonds, typically around 1 inch in length,
and have a unique flavor that is tangy, tart, and slightly sour.
Green almonds are often eaten raw as a snack, particularly in the

Middle East, and are often featured in Mediterranean cuisines. They
can also be pickled, used in salads, or incorporated into dishes like
pilafs, stews, and desserts.
HAZELNUTS (SEE FILBERTS ABOVE)
Hazelnuts and Filberts are the same nut under a different name.
While we are being redundant with this second listing, we think it
important to note that Hazelnuts have a super-power which is being
the key ingredient in Nutella. Want to make your own? Try this Vegan
Copycat Nutella.
HICKORY NUTS
Hickory nuts come from the hickory tree, which is native to North
America. Hickory nuts are medium-sized, ranging from 2 to 3
centimeters in length, and have a distinct, rich flavor that is often
described as buttery and slightly sweet.
Hickory nuts can be eaten raw, roasted, or used in various recipes.

They are often used in baked goods, desserts, and as an ingredient in
stuffings or sauces.
JACK NUTS
Jack Nuts are the seeds found within the jackfruit, a tropical fruit
native to South Asia. As such, they aren’t technically nuts, but they
are so similar to what we think of as nuts they had to be included.
Jack Nuts are typically large, around 2 to 3 or more centimeters in
length, and have a mild and nutty flavor similar to Brazil nuts.
Jack Nuts are often roasted, boiled, or used in various culinary

preparations. They can be used as a substitute for chestnuts and are
commonly added to curries, stews, or ground into flour for baking.
Their flavor is said to be similar to roasted chestnuts.
KOLA NUTS
Kola nuts come from the kola tree, which is native to the tropical
rainforests of West Africa. Kola nuts are relatively large, about 5 to 10
centimeters in length. They have a bitter taste and contain caffeine,
which contributes to their stimulant properties.
Kola nuts are often chewed or used in the production of beverages,

such as local cola drinks. They are also used in some cultural and
ceremonial practices.
KURRAJONG NUTS
Kurrajong nuts come from the kurrajong tree, which is native to

Australia. Kurrajong nuts are small, typically around 1 to 2
centimeters in length, and have a mild, slightly sweet flavor.
Kurrajong nuts can be eaten raw or roasted. They are often used in
baking, added to cakes, bread, or used as a topping for desserts.
Additionally, the seeds can be ground into flour for various culinary
applications.
LOTUS NUTS
Lotus nuts, also called lotus seeds or makhana, are native to parts of
Asia, including India and China. Lotus seeds are small, round, and
flat, and have a mild, slightly sweet flavor.
Lotus seeds are commonly used in Asian cuisines, particularly in

desserts and sweet soups. They can be roasted, fried, or boiled and
added to dishes for texture and flavor.
MACADAMIA NUTS
Macadamia nuts are native to Australia, specifically Queensland and

New South Wales. They are sometimes called Queensland nuts or bush
nuts and are relatively large. Macadamia nuts have a rich, creamy,
and buttery flavor.
Macadamia nuts are often enjoyed as a snack or used in baking, such

as in cookies, cakes, or as a topping for desserts. They can also be
roasted and added to savory dishes or used to make nut butter. They
are typically one of the more expensive varieties of nuts.
MALABAR CHESTNUT
The Malabar Chestnut, also known as the Guiana chestnut, is native to

Central and South America. The nuts are typically medium-sized and
have a similar appearance to chestnuts. Malabar chestnuts have a
mild, slightly sweet flavor said to be similar to peanuts.
The nuts can be roasted or boiled and used in both sweet and savory
dishes, and even drinks. They are also commonly used in stir-fries,
soups, and curries, or as an ingredient in salads.
MARCONA ALMOND
Marcona almonds are native to Spain, and are typically small to

medium in size and have a plump, oval shape. They have a delicate,
sweet, and buttery flavor.
Marcona almonds are highly regarded for their flavor and are often
enjoyed as a snack on their own. They are also used in various
culinary preparations, such as in desserts, pastries, or as a garnish for
salads or main dishes.
MISSION ALMOND
Mission almonds are primarily grown in California, and are medium-

sized with a slightly elongated shape like other almonds. They also
have the rich, nutty flavor we associate with most almonds.
Mission almonds are versatile and can be used in both sweet and
savory dishes. They are often used in baking, confectionery, or as a
topping for salads and main dishes. They can also be ground into
almond flour.
MONGONGO NUTS
Mongongo nuts come from the mongongo tree, which is native to

southern Africa. They are also known as manketti nuts or butter nuts.
Mongongo nuts are small to medium-sized and have a hard, woody
shell. Their flavor is a rather unique nutty taste.
Mongongo nuts are traditionally used in African cuisine. They can be

eaten raw, roasted, or ground into a paste. They are often used in
stews, porridges, or as a snack.
MONKEY PUZZLE NUT
The monkey puzzle nut comes from the monkey puzzle tree, which is
native to the Andes Mountains in South America. They are large and
have a unique, geometric shape with hard, spiky shells. The flavor of
monkey puzzle nuts is often described as mild and similar to pine
nuts.
Monkey puzzle nuts are not as widely used in culinary applications as

some other nuts. They can, however, be eaten raw or roasted, and
their kernels can be used in baking or added to salads for texture and
flavor. The nuts are also occasionally used in traditional dishes in
some South American countries.
OYSTERNUT
The oysternut is native to Tanzania and Uganda. Oysternuts are a
round flat nut that resembles an oyster. They are typically 2 to 3
centimeters in diameter, and have in recent years been eaten less and
less by the locals.
Oysternuts are often a high protein nut often eaten raw, roasted and
salted. They can also be used in baking or as an ingredient in savory
dishes.
PADRE ALMOND
The padre almond, also known as the orgeat almond, is an almond

variety native to the Mediterranean region. Padre almonds are
similar in size to other varieties of almonds. They typically measure
around 1 to 1.5 centimeters in length, and have a mild, sweet flavor
with a hint of bitterness.
Padre almonds are commonly used in baking, confectionery, and as a

topping for desserts. They are also used to produce almond milk,
almond butter, and almond oil. In some Mediterranean cuisines,
padre almonds are used in savory dishes like stews and salads.
PALM NUTS
Palm nuts refer to the seeds of various species of palms, which are
native to tropical regions worldwide. The size of palm nuts can vary
depending on the specific palm species. They are typically small,
ranging from 1 to 2 centimeters in diameter. Palm nuts have a rich,

nutty flavor with a slightly sweet taste.
Palm nuts are commonly used in African and Southeast Asian cuisines.
They are also processed to extract palm oil, which is used for cooking
and as an ingredient in various dishes. In West Africa, palm nut soup
is a popular culinary preparation that uses the nuts as a key
ingredient.
PARADISE NUT
The paradise nut, also known as the sapucaia nut, is native to the
Amazon rainforest in South America. Paradise nuts are large and can
measure up to 10 cm (4 inches) in diameter. They are known for their
creamy, nutty flavor with a texture similar to chestnuts.
Paradise nuts are often roasted and eaten as a snack. They can also
be used in desserts, confectionery, and baked goods. In some
traditional Amazonian cuisines, the nuts are used in savory dishes
such as stews or as a filling for empanadas.
PEANUTS
Peanuts, also known as groundnuts or goobers, are native to South

America, specifically to the regions comprising Bolivia and Brazil.
They are not technically nuts but legumes. We eat them, however,
more like nuts, so we include them here as well as the four most
popular varieties of peanuts.
Peanuts are incredibly versatile and widely used in various culinary

preparations. They can be roasted and enjoyed as a snack, used as an
ingredient in peanut butter, added to baked goods, or used in savory
dishes like stir-fries and satay sauces. Peanuts are also commonly
used in confectionery, such as peanut brittle or nougat. Peanut oil,
extracted from the nuts, is often used in cooking and frying due to its
high smoke point.
PECANS
Pecans are native to North America, particularly the southern United

States and Mexico. Pecans are medium-sized nuts, typically around 1
inch long, and have a rich, buttery flavor and a slightly sweet taste
Pecans are commonly used in baking, particularly in recipes like

pecan pies, cookies, and cakes. They are also enjoyed as a snack on
their own or used in savory dishes like salads and roasted vegetables.
There are numerous types of pecans you can choose from to support
your culinary aspirations. Our favorite use for Pecans is hands down
this Sweet Potato Casserole.
PEERLESS ALMOND
The peerless almond, also known as the sweet almond, is a common

almond variety that is cultivated worldwide. Peerless almonds are
similar in size and shape to other almond varieties. They typically
measure around 1 to 1.5 centimeters in length, and have a mild, sweet
flavor with a slightly buttery taste.
Peerless almonds are widely used in baking, confectionery, and as a

topping for desserts. They are commonly used to make almond flour,
almond paste, marzipan, and almond milk. Peerless almonds are also
often enjoyed as a snack on their own or added to trail mixes.
PIGNOLI NUTS
Pignoli nuts are a variety of pine nuts harvested primarily from stone
pines native to the Mediterranean region. Italy is particularly
renowned for its production of pignoli nuts, where they are widely
used in Italian cuisine.
Pignoli nuts have a delicate, buttery flavor with a slightly sweet and
resinous taste. They have a creamy textureoften described as mild
and nutty with hints of pine.
PILI NUT
Pili nuts come from the pili tree which is native to Southeast Asia,
particularly the Philippines. They are also known as canarium nuts or
Manila nuts, and are relatively large, typically around 1-2 inches long.
Pili nuts have a mild, buttery flavor with a slightly sweet undertone.
Pili nuts are often eaten raw or roasted as a snack. They can also be
used in baking, added to desserts, or incorporated into savory dishes
such as stir-fries and curries.
PINE NUTS
Pine nuts are the edible seeds of pine trees and are harvested from
various pine species worldwide. They are also sometimes referred to
as pignoli or pinon nuts. Pine nuts are small and elongated, typically
measuring around 1/2 inch long, and have a delicate, buttery flavor
with a slightly resinous and sweet taste.
Pine nuts are commonly used in Mediterranean and Middle Eastern

cuisines. They are a key ingredient in dishes like pesto, salads, pasta
dishes, and baked goods. Pine nuts are also enjoyed as a dessert
topping, and used in stuffing recipes. We think that Homemade
Pesto is, arguably, the best use of these little gems.
PISTACHIOS
Pistachios are native to the Middle East, particularly Iran and Iraq.
They are now grown in several other countries worldwide, including
the United States. Pistachios are small, typically measuring about
1cm (1/2 inch) long, and have a unique flavor that is mildly sweet and
slightly savory. They have a distinct earthy and nutty taste.
Pistachios are enjoyed as a snack on their own, and many of us find it

hard to stop eating them once we start. They are also commonly used
in both sweet and savory dishes. They are used in baking, ice creams,
confections, and desserts. Pistachios are also used in Mediterranean
and Middle Eastern cuisines, added to salads, pilafs, and meat dishes.
For something unique and decadent try these simple Grape and
Pistachio Cheese Balls a try.
RED BOPPLE NUT
The Red bopple nut, also known as red nut or ivory silky oak, is a
relative of the macadamia nut, and is native to Australia. Red Bopple
Nuts are typically round and about 1 cm in diameter, and have a rich,
buttery flavor with a slightly sweet taste.
Red Bopple Nuts are commonly used in both sweet and savory dishes.
They can be eaten raw, roasted, or used in baking, desserts, salads,
and as a topping for various dishes. They are also commonly
processed into macadamia nut butter or oil.
RUNNER PEANUT
The runner peanut is believed to have originated in South America,

particularly in the region encompassing Bolivia, Argentina, and
Paraguay. Runner peanuts are medium-sized, with a length of about
2-4 cm (in their shell). They have a slightly sweet and nutty flavor with
a crunchy texture. Over 80% of the peanuts grown in the U.S. are
runners.
Runners are the most commonly used peanuts in peanut butter, but
also widely used in various culinary applications. They are often
roasted and salted for snacking purposes, added to candies, baked
goods, trail mixes, and used in Asian and African cuisine.
SABA NUTS
Saba Nuts, also known as sapucaia nuts, come from the sapucaia tree,
which is native to the Amazon rainforest in Brazil. Saba nuts are large
and irregularly shaped, measuring about 3-4 cm in length. They have

a creamy and slightly sweet flavor.
Saba Nuts are commonly eaten roasted and salted as a snack. They
can also be used in desserts, added to granola or muesli, or used as a
topping for salads. In Brazil, the nuts are sometimes ground into a
paste to make a traditional dessert called “doce de sapucaia.”
SPANISH PEANUT
The Spanish peanut is believed to have originated in South America,

specifically in the region of Brazil and Argentina, but are today grown
in Texas, Oklahoma, and New Mexico. They are a bit smaller than
other peanut varieties, and have a unique red skin but classic peanut
nutty flavor.
Spanish Peanuts are often roasted and salted for snacking purposes.
They are also used in peanut brittle, candies, trail mixes, and as an
ingredient in some Asian and African dishes. Spanish Peanuts are also
commonly used to make peanut oil.
TIGER NUTS
Tiger Nuts, also known as chufa nuts or earth almonds, are not
actually nuts but rather small tubers or root vegetables. They have
been cultivated in Egypt and other parts of North Africa for
thousands of years. Tiger nuts are small, approximately 1-2 cm in
length, and have a sweet and nutty flavor with a slight coconut-like
taste.
Tiger nuts are used in a variety of culinary ways. They can be eaten
raw, roasted, or ground into flour. They are often used to make a
traditional Spanish beverage called “horchata de chufa,” which is a
sweet, milky drink. Tiger nut flour is also used in baking, particularly
in gluten-free recipes, and they can be added to salads, smoothies,
and desserts.
VALENCIA PEANUT
Valencia peanuts are believed to have originated in the Valencia

region of Spain. Valencia peanuts are medium-sized compared to
other peanut varieties, and generally have three or more kernels.
They have the typical peanut sweet and slightly nutty flavor.
Valentia only make up about 1% of total US peanut production, and

are commonly used in all-natural peanut butter, as boiled peanuts,
roasted peanuts, and various confections. They are also a popular
choice for garnishing salads and desserts.
VIRGINIA PEANUT
Virginia peanuts originated in the Southeastern United States, and

are sometimes called Virginia jumbo peanuts or ballpark peanuts.
Virginia peanuts are typically the largest of all types of peanut, and
are often considered the creamiest peanuts.
Because of Virginia peanut’s large size and consistent color, they are
mostly used as snacking peanuts. “Lesser” peanuts are generally
relegated to making peanut butter, as that would be a waste of this
ideal snacking peanut.
WATER CALTROP
Water caltrop, also known as water chestnut, Jesuit nut, bull’s horn
nut, or bat nut, is native to Southeast Asia. Water caltrops are small,
aquatic nuts resembling black horns or chestnuts, and have a mild,
nutty flavor.
Water caltrops are commonly used in Asian cuisine. They are often
boiled or roasted and used in various dishes such as stir-fries, soups,
and desserts. Water chestnuts are also popularly used in canned or
fresh forms in Chinese dishes like stir-fries and spring rolls.
Nut Nutrition Information

Nuts are generally a great source of healthy fats, and a decent source
of fiber and protein! The fat in most nuts is low in unhealthy
saturated fats, and high in healthy monounsaturated and
polyunsaturated fats. Most nuts are a high calorie food by weight
though, so eat them in moderation.
According to Harvard Health, if you eat more than one or two

handfuls (one handful = 1 ounce) of nuts per day, you risk adding too
many extra calories to your diet and thus possible weight gain. They
recommend nuts without added sugar, chocolate, or candy coating,
and assert that if they are salted just be sure to not overeat them as
this can make them high in sodium.

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12/5/23, 4:01 PM 59 Types of Nuts From A to Z (With Photos!

) | Live Eat Learn

Culinarily what we accept as nuts is a bit more broad. Peanuts, for

Different Types Of Nuts

Andean walnuts are a variety of walnuts that are native to the

Baru nuts are native to the cerrado savanna region of Brazil,

Baru nuts have a unique flavor profile, often described as a

suggests, bitter almonds have a strong, intense bitter flavor and a

Black walnuts are native to North America, particularly the eastern

Blanco almonds are a variety of almonds grown primarily in Spain,

Brazil nuts are often eaten as a snack on their own or added to

Breadnuts can be roasted, ground into flour, or cooked to make

Bunya nuts are native to Australia, particularly the eastern regions.

Bunya nuts are commonly roasted or boiled before consuming. They

Butternuts, also known as white walnuts, are native to the eastern

Butternuts are often enjoyed roasted or used in baking. They can be

Canarium nuts are native to various regions of Asia, including

Canarium nuts are commonly eaten roasted or used in confections,

In traditional Polynesian cuisine, candle nuts are ground into a paste

There is no specific origin for caramel almonds as they are created by

Cashews are native to northeastern Brazil but are now cultivated in

Cashews are versatile and can be enjoyed on their own as a snack or

Chestnuts are native to the northern hemisphere, particularly Europe,

medium. They’ve made a resurgence in the USA after a blight wiped

Chilean hazelnuts, also known as Chilean filberts, are native to Chile

Chilean hazelnuts can be eaten raw or roasted and are commonly

Chinese chestnuts, as the name suggests, originate from China but

Chinese chestnuts are often roasted or boiled and consumed as a

Dika nuts, also known as dawadawa, is native to Central and West

Dika nuts are primarily used in African cuisine, particularly in Nigeria

The English walnut, also known as the common walnut or Persian

Filberts, also known as Hazelnuts, have been cultivated for centuries

length. Filberts have a rich, slightly sweet flavor with a hint of

Fritz almonds are a variety of almonds that originated in California

Fritz almonds are versatile, and can be used in a wide range of

Gabon Nuts, also known as Gabon Chestnuts or African Walnuts, come

such as cakes and puddings, and as an ingredient in traditional

Ginkgo nuts are primarily used in Chinese cooking. They are

Green almonds are often eaten raw as a snack, particularly in the

HAZELNUTS (SEE FILBERTS ABOVE)

Hickory nuts can be eaten raw, roasted, or used in various recipes.

Jack Nuts are often roasted, boiled, or used in various culinary

Kola nuts are often chewed or used in the production of beverages,

Kurrajong nuts come from the kurrajong tree, which is native to

Lotus seeds are commonly used in Asian cuisines, particularly in

Macadamia nuts are native to Australia, specifically Queensland and

Macadamia nuts are often enjoyed as a snack or used in baking, such

The Malabar Chestnut, also known as the Guiana chestnut, is native to

Marcona almonds are native to Spain, and are typically small to

Mission almonds are primarily grown in California, and are medium-

Mongongo nuts come from the mongongo tree, which is native to

Mongongo nuts are traditionally used in African cuisine. They can be

MONKEY PUZZLE NUT

Monkey puzzle nuts are not as widely used in culinary applications as

The padre almond, also known as the orgeat almond, is an almond

Padre almonds are commonly used in baking, confectionery, and as a

ranging from 1 to 2 centimeters in diameter. Palm nuts have a rich,

Peanuts, also known as groundnuts or goobers, are native to South