59 Types of Nuts From A To Z (With Photos!) - Live Eat Learn
59 Types of Nuts From A To Z (With Photos!) - Live Eat Learn
59 Types of Nuts From A To Z (With Photos!) - Live Eat Learn
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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.
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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!)
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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
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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
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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
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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.
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ALMONDS
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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.
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ANDEAN WALNUTS
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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.
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ARGAN NUTS
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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
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BEECH NUTS
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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.
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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
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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
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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
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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
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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
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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
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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
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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
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shape. They are enclosed within a thick, hard shell and have a rich,
creamy flavor with a slightly sweet and nutty taste.
BREADNUT
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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.
BUNYA NUT
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BUTTERNUTS
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CANARIUM NUT
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CANDLE NUTS
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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.
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CARAMEL ALMOND
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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
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CHESTNUTS
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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
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CHINESE CHESTNUT
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.
DIKA NUTS
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ENGLISH WALNUT
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.
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FILBERTS
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
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GABON NUTS
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,
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GINKGO NUTS
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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.
GREEN ALMONDS
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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.
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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
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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.
JACK NUTS
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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.
KOLA NUTS
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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.
KURRAJONG NUTS
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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.
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MACADAMIA NUTS
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
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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
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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
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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
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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.
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.
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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
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PALM NUTS
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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,
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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
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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
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PECANS
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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
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PIGNOLI NUTS
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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
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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
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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.
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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.
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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.
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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
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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
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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
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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.
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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
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VIRGINIA PEANUT
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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.
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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.
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