nutpaste

Nutpaste is a paste made by grinding nuts into a thick, spreadable form. The term covers a range of products including peanut paste (often sold as peanut butter), almond paste, hazelnut paste, cashew paste, and pistachio paste. Production typically involves grinding roasted or raw nuts until smooth; optional ingredients such as sugar, salt, vegetable oil, lecithin emulsifier, or stabilizers may be added to improve texture and shelf life. Some varieties are ground with the skins on for flavor and color, while others are blanched.

Common uses include spreading on bread or crackers, filling pastries and confectionery, baking, and as a base for sauces or dips. Peanut paste is widely used as a protein-rich spread; almond paste and marzipan are common in European pastries, with marzipan usually containing sugar and binding agents. Some nut pastes are smooth, while others are chunkier or grittier, depending on the grind and processing.

Nutritionally, nut pastes are high in fats, predominantly unsaturated fats, and provide protein, fiber, and micronutrients such as vitamin E, magnesium, and potassium. They are energy-dense and can contribute to calorie intake; added sugars or oils can alter their nutritional profile. All nut pastes carry allergen considerations, and labeling should reflect possible cross-contamination.

Storage and safety: unopened jars keep in a cool, dry place; once opened, refrigeration can extend shelf life and reduce oil separation. Some natural varieties may separate oil and paste and require stirring to re-emulsify.