NUTS

Nuts are edible seeds or kernels produced by trees and shrubs, typically encased in a hard shell. In everyday language, many foods called nuts are not true botanical nuts; almonds, walnuts, pistachios, cashews, hazelnuts, and pecans are seeds of fruit or other structures. Peanuts are legumes, and pine nuts are seeds from conifer cones. True nuts, such as chestnuts, are dry fruits that do not split open at maturity. The term “nut” in cuisine therefore covers a range of edible seeds with similar uses.

Nutritionally, nuts are energy-dense, rich in fats (mostly unsaturated), protein, fiber, and vitamins and minerals such as vitamin E and magnesium. Regular, moderate consumption has been associated with health benefits, but their high calories mean portion control matters. Nut allergies are among the most common and can be severe; cross-contact and accurate labeling are important for sensitive individuals.

Nut production is worldwide, with leading producers depending on species; almonds and pistachios are prominent in the United States and Mediterranean climates; cashews and others grown in tropical regions. After harvest, nuts are dried, shelled, and sometimes roasted or salted; many are pressed for oil or milks. Proper storage in cool, dry, airtight conditions extends shelf life; some types keep longer than others, especially when refrigerated.

Culinary uses include snacking, baking, confectionery, and savory dishes; nut flours and butters are common substitutes for dairy and grains in certain diets. Because of allergen risk, products containing nuts require labeling and caution in kitchens and manufacturing.