Oatmeal Farm Network | Nuts Varieties

Almond
A highly versatile seed/nut with a distinctive sweet flavor, consumed whole, sliced, ground into flour, or processed into milk.

Almond
The edible seed of a tree in the rose family, widely cultivated for its nut.

Beechnut
A small, three-sided nut with a sweet, edible kernel, historically used for oil and as a coffee substitute.

Brazil Nut
A large, three-sided seed/nut with a rich, buttery flavor and smooth texture, known for its high selenium content.

Butternut (White Walnut)
A large nut related to the common walnut, known for its sweet, buttery flavor.

Candlenut
A large, oil-rich nut used primarily in Southeast Asian cuisine as a thickener and flavor enhancer (must be cooked).

Cashew
A kidney-shaped tree nut with a smooth, sweet, creamy texture, used extensively in snacks, desserts, and as a base for vegan sauces.

Chestnut
A large, sweet nut encased in a spiky husk, consumed after roasting or used pureed for desserts, stuffings, and flour.

Chilgoza Pine Nut
The edible seed of the Pinus gerardiana pine, native to the Himalayas, known for its long, slender shape.

Colorado Pinyon Nut
The edible seed of the Pinus edulis, a staple food in the Southwestern US.

Foxtail Pine Nut
The edible seed of the Pinus balfouriana.

Ginkgo Nut
The pale green seed of the ginkgo tree, valued in East Asian cuisine for its slightly bitter flavor and starchy texture.

Hazelnut
A round, brown nut with a hard shell and a rich, buttery flavor; a popular ingredient in chocolates, pastries, and nut spreads (like gianduja).

Hickory Nut
The nut of the hickory tree (other than pecan), known for its hard shell and sweet, strongly flavored kernel.

Horse Chestnut
The nut-like seed of the horse chestnut tree, distinct from edible chestnuts.

Jeffrey Pine Nut
The large, edible seed of the Pinus jeffreyi, with a mild flavor.

Kola Nut
A bitter nut containing caffeine, primarily used as a flavoring agent in soft drinks, stimulants, and traditional West African preparations.

Lacebark Pine Nut
The edible seed of the Pinus bungeana, a pine native to China.

Macadamia
A tree nut with a hard shell and a very creamy, buttery interior, native to Australia and often used in high-end desserts and snacks.

Macadamia Nut
A rich, buttery, round nut native to Australia.

Mexican Pinyon Nut
The edible seed of the Pinus cembroides, native to Mexico.

Parry Pinyon Nut
The edible seed of the Pinus quadrifolia.

Pecan
A smooth, oval nut of the hickory tree with a rich, buttery flavor and smooth texture, widely used in pies, pralines, and desserts.

Pili Nut
A tropical nut known for its rich, buttery, melt-in-your-mouth flavor and soft texture; often consumed roasted or sprouted.

Pindan Nut
A small, edible seed from the *Acacia* tree, consumed in parts of Australia, often roasted.

Pine Nut
The small, edible seeds of pine cones, known for their soft texture and buttery flavor, a key ingredient in pesto and salads.

Pinyon Pine Nut
A general term for the edible seeds from various Pinyon pines.

Pistachio
A tree nut with a distinctive green hue and salty, slightly sweet flavor, often consumed roasted or used whole in ice cream and pastries.

Single-leaf Pinyon Nut
The edible seed of the Pinus monophylla, a pine native to the Great Basin.

Sugar Pine Nut
The very large, edible seed of the Pinus lambertiana (Sugar Pine).

Tartary Hazelnut
A round, brown nut with a hard shell and a rich, buttery flavor, a popular ingredient in chocolates and pastries.

Terebinth Nut
The nut of the terebinth tree, known for its resinous taste, used historically and regionally as a seasoning.

Torrey Pine Nut
The large, edible seed of the rare Torrey pine, native to coastal Southern California.

Walnut
A large, wrinkled nut with a distinctive earthy and slightly bitter flavor, highly prized for salads, baking, and oil.

Nuts Ingredient Types