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A small bowl of mixed nuts An assortment of mixed nuts A culinary nut is a dry, edible fruit or seed that usually, but not always, has a high fat content. Nuts are used in a wide variety of edible roles, including in baking, as snacks (either roasted or raw), and as flavoring. In addition to botanical nuts, fruits and seeds that have a similar appearance and culinary role are considered to be ...
Pages in category "Edible nuts and seeds" The following 194 pages are in this category, out of 194 total. This list may not reflect recent changes. ...
The addition of raisins and nuts and raisins is also common. [19] Chocolate truffle: France: A type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape ...
Brazil nuts are not botanical nuts, but rather the seeds of a capsule Walnuts , pecans and almonds are not botanical nuts, but rather the seeds of drupes . In botany , a nut is a dry fruit from a tree (or shrub) consisting of a hard or tough nutshell protecting a kernel which is usually edible.
In various Spanish-speaking countries of South America, Brazil nuts are called castañas de Brasil, nuez de Brasil, or castañas de Pará (or Para). [ 2 ] [ 9 ] In North America, as early as 1896, Brazil nuts were sometimes known by the slang term " nigger toes", [ 10 ] [ 11 ] [ 12 ] a vulgarity that fell out of use after the racial slur became ...
It takes about five to seven years before nuts start growing. Full production takes 12 to 15 years. By then, the trees are 40 to 50 feet tall and will continue to turn out Macadamia nuts for 100 ...
Corn nuts, [1] also known as toasted corn, [2] are a snack food made of roasted or deep-fried corn kernels. It is referred to as cancha in Peru , chulpi in Ecuador , and cornick in the Philippines .
The trees yield edible nuts, which are a staple food of Native Americans, and widely eaten as a snack and as an ingredient in New Mexican cuisine. The name comes from the Spanish pino piñonero, a name used for both the American varieties and the stone pine common in Spain, which also produces edible nuts typical of Mediterranean cuisine ...