Nuts That Start With H – A Handy Guide

In this complete guide to all nuts, we’ll talk about 59 different kinds, from almonds to peanuts and pecans to walnuts.

To begin, let’s talk about all the different kinds of nuts that you can eat. Peanuts are one of the most popular nuts, but did you know that they’re not even a nut?!

Different Types of Nuts

Let’s look at 59 different kinds of nuts, from the common peanut to the less common monkey puzzle nuts. We’ve listed them all the way from A to Z!.

Acorns are the nuts produced by oak trees, which are native to various regions around the world. Most people don’t eat these small nuts (1-2 centimeters long), but in some native cultures they are used as food after being processed to get rid of the bitter tannins. You can make acorn flour and use it in baking, or you can cook them and use them in a number of traditional recipes.

Almonds are originally from the Middle East and Southern Asia, but they are now grown all over the world. In California, Spain, and Australia, they are important crops. 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. You can bake with them, cook with them, put them on salads, or grind them into almond butter or flour. They are also a popular ingredient in many desserts, such as marzipan, cookies, and almond milk.

Andean walnuts are a type of walnut that grows naturally in the Andes of South America, mostly in Peru and Ecuador. They are sometimes referred to as Peruvian walnuts or Ecuadorian walnuts, depending on their specific origin. Andean walnuts are generally smaller in size than other walnut varieties, averaging around 2. 5cm (1 inch) in length.

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. You can eat them as a snack, put them in baked goods, or use them in savory dishes like salads or pasta dishes.

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 come from the cerrado savanna in Brazil, especially from the states of Goiás, Tocantins, and Minas Gerais. Baru nuts are similar in size to almonds, measuring around 2 centimeters in length.

Baru nuts have a unique flavor profile, often described as a combination of peanuts and almonds. You can eat them raw or roast them, and they’re used in many foods, like snacks and nut butters, or they can be ground into baru flour, which is used in baking.

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.

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.

The areca palm tree (Areca catechu), which grows in Southeast Asia, gives betel nuts, which are also called areca nuts. Betel nuts are small to medium-sized and look a lot like almonds. They have a hard shell around them. 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. In traditional medicine, they are also used as an ingredient in many dishes and to make betel quid. This is a mix of betel nuts, betel leaves, and other things that people chew to freshen their breath or for religious and cultural reasons.

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 suggests, bitter almonds have a strong, intense bitter flavor and a distinct almond aroma.

Bitter almonds aren’t usually eaten raw because they taste bitter and contain a chemical called amygdalin that can release cyanide when eaten. They are, however, sometimes used in small amounts to give food a hint of almond flavor, especially in traditional Mediterranean cooking.

Black walnuts are native to North America, particularly the eastern United States. They are medium-sized nuts, and a bit smaller than English walnuts. They have a thick, hard shell that can be challenging to crack.

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 almonds are a variety of almonds grown primarily in Spain, and sometimes called marcona almonds. They are typically small to medium-sized and have a flat, rounded shape. Blanco almonds have a sweet, delicate flavor and a buttery, moist texture.

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.

There is a tree called Bertholletia excelsa that grows Brazil nuts. This tree is native to the Amazon rainforest in South America, mostly in Brazil, Peru, and Bolivia. Brazil nuts are large and have a round or oval shape. They have a thick, hard shell around them and a rich, creamy taste with a hint of sweetness and nuttiness.

Brazil nuts are often eaten as a snack on their own or added to various recipes. They are commonly used in baking, confectionery, and desserts such as cookies, cakes, and fudge. Brazil nut oil, extracted from the nuts, is also used in cooking and as a nutritional supplement.

The breadnut, which is also called the Maya nut, comes from the Caribbean, Mexico, and Central America. Breadnuts are medium-sized nuts, roughly the size of a chestnut. Their flavor is described as mildly sweet and nutty, similar to roasted chestnuts.

Breadnuts can be roasted, ground into flour, or cooked to make various dishes. The nuts can be added to soups, stews, and desserts, and the flour is often used in baking instead of gluten.

Bunya nuts are native to Australia, particularly the eastern regions. Bunya nuts are pretty big, often 15g (½ of an ounce) or more. They taste like starchy vegetables, with a slightly sweet and nutty flavor.

Bunya nuts are commonly roasted or boiled before consuming. You can make stir-fries, salads, and stews with them, or you can grind them into flour and use it for baking.

Butternuts, also known as white walnuts, are native to the eastern United States and southern Canada. They are medium-sized nuts, about the same size as walnuts. They taste rich and buttery, with a hint of sweetness. Don’t be fooled by their name though, hey are not related to the popular butternut squash.

Butternuts are often enjoyed roasted or used in baking. They can be put on salads, used as a dessert topping, or mixed into bread, cakes, and cookies, among other things.

Canarium nuts are native to various regions of Asia, including Indonesia, the Philippines, and Malaysia. They are relatively small, about the size of a large almond. Canarium nuts have a mild and slightly sweet flavor, resembling a combination of almond and cashew.

Canarium nuts are commonly eaten roasted or used in confections, pastries, and desserts. They can also be used to make oils or incorporated into savory dishes like curries and stir-fries.

Candle nuts, which are also called kukui nuts, come from Polynesia and can be found in many tropical areas around the Western Pacific. Candle nuts are small to medium-sized and look a lot like macadamia nuts. They have a rich, oily taste with a bitter and earthy undertone.

Candle nuts are ground into a paste that is used in traditional Polynesian cooking in curries, sauces, and marinades. They are rarely eaten raw due to their bitterness and are typically roasted or cooked before use.

There is no clear history behind caramel almonds because they are made by covering almonds in sugar or syrup that has been caramelized. It might be too much of a stretch to call these a different kind of nut, but they are such a popular treat that we had to include them.

The caramel on top makes them sweet and crunchy, and people often eat them by themselves as a snack. They can also be added to salads or trail mixes to make them sweeter and give them more texture. They can be used to top ice cream, cakes, or pastries.

Cashews are originally from northeastern Brazil, but they are now grown in India, Vietnam, Nigeria, and Indonesia, among other places. Cashews are medium-sized nuts with a kidney or crescent shape. Their flavor is rich, buttery, and slightly sweet.

Cashews are very useful because they can be eaten as a snack on their own or added to both sweet and savory dishes. They are often used in stir-fries, curries, salads, and nut butters. Cashews are also a popular ingredient in vegan cheese and dairy-free desserts.

Chestnuts are native to the northern hemisphere, particularly Europe, Asia, and North America. When compared to other nuts, chestnuts are bigger. They have a round shape and range in size from small to medium. They’re coming back to life in the US after a blight killed most of the trees there around 1900.

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 hazelnuts, which are also called Chilean filberts, are native to Chile and mostly grow in the south of the country. The Chilean hazelnut is about the same size as other hazelnuts, and it tastes a little sweet, just like other hazelnuts.

Chilean hazelnuts are often used in baking, candies, and as a topping for desserts. They can be eaten raw or roasted. They are also used in the production of hazelnut oil.

As the name suggests, Chinese chestnuts come from China, but they are now grown in many other places as well. They are medium-sized nuts, similar to other chestnut varieties, and have a sweet and nutty flavor. People in the US are starting to grow these trees because they are easy to care for and produce a lot of nuts that fall off the tree when they are ready.

Chinese chestnuts are often roasted or boiled and consumed as a snack. They can also be used in stuffings, soups, desserts, or ground into flour for various culinary applications.

Dika nuts, also known as dawadawa, is native to Central and West Africa. Dika nuts have a unique, rich, and earthy flavor. They are big, oval-shaped nuts that are about the size of a small apple.

Dika nuts are primarily used in African cuisine, particularly in Nigeria and Cameroon. They are ground into a paste or powder and added to soups, stews, sauces, and other traditional dishes to make them taste better. The paste is fermented and used as a condiment with a distinct umami taste.

The English walnut comes from Central Asia, mostly Iran (Ancient Persia). It is also called the common walnut or the Persian walnut. English Walnuts are medium-sized nuts, typically around 1-2 inches in length. They have a mild, slightly sweet flavor with a buttery undertone.

English walnuts are widely used in both sweet and savory dishes. They are commonly used in baking, such as in cakes, cookies, and pastries. A lot of people also put them in cereals, salads, and granola. For savory uses, they can be ground into a paste.

Filberts, which are also called hazelnuts, have been grown for hundreds of years in North America, Europe, and Asia. Filberts are small to medium-sized nuts, typically ranging from 1 – 2 cm in length. Filberts have a rich, slightly sweet flavor with a hint of bitterness.

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 are a variety of almonds that originated in California (the largest producers of almonds worldwide). Fritz almonds are medium-sized almonds, similar in size to other common almond varieties. They have a sweet, nutty flavor that is characteristic of almonds in general.

Fritz almonds are versatile, and can be used in a wide range of culinary creations. They are commonly used in baking, such as in cookies, cakes, and pastries. Besides sweet foods, they can also be used in savory ones like salads, stir-fries, or to cover meats or fish.

Gabon Nuts, which are also called Gabon Chestnuts or African Walnuts, come from the Gabon tree (Platonia insignis), which grows naturally in tropical parts of South America, mostly in the Amazon rainforest. Gabon Nuts are large nuts, roughly the size of a small orange. They have a unique, creamy flavor with a mild sweetness.

Gabon Nuts are often consumed fresh, but can also be roasted or boiled, and the flesh eaten directly. They are also an important part of traditional Brazilian food and can be used in desserts like cakes and puddings.

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, about the size of a cherry or grape. They taste different, a little sweet and nutty.

Ginkgo nuts are primarily used in Chinese cooking. They are often used in soups, stir-fries, and steamed dishes. You can also use them in desserts like pastries and candies. It’s important to remember, though, that raw ginkgo nuts are poisonous and need to be cooked properly before being eaten to get rid of chemicals that can be harmful.

Green almonds are the tree’s unripe, immature fruit, so they can be any of the many types of almonds. They are harvested before the outer hull hardens and the shell forms. They are about an inch long, which is shorter than mature almonds, and have a flavor that is different from other almonds: tangy, tart, and slightly sour.

People in the Middle East and North Africa often eat green almonds raw as a snack, and they are also used a lot in Mediterranean cooking. They can also be pickled, used in salads, or incorporated into dishes like pilafs, stews, and desserts.

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 say that nuts are made up of seeds and dry fruit that are enclosed in a hard shell.

Culinarily what we accept as nuts is a bit more broad. Peanuts, for example, have more than one seed and technically are the seed of a legume. So they aren’t actually nuts, but we use them like they are. Not only will we talk about peanuts, but also 59 other types of nuts, from A to Z!

The ancient Greeks thought that hazelnuts could cure a sickness that we still don’t know how to treat. Can you name it? (find the answer at the end of this post!).

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FAQ

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