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List of culinary nuts


Culinary nuts are dry, edible fruits or seeds that usually, but not always, have 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 culinary nuts. Culinary nuts are divided into fruits or seeds in one of four categories:

Nuts have a rich history as food. For many indigenous peoples of the Americas, a wide variety of nuts, including acorns, American beech, and others, served as a major source of starch and fat over thousands of years. Similarly, a wide variety of nuts have served as food for Indigenous Australians for many centuries. Other culinary nuts, though known from ancient times, have seen dramatic increases in use in modern times. The most striking such example is the peanut. Its usage was popularized by the work of George Washington Carver, who discovered and popularized many applications of the peanut after employing peanut plants for soil amelioration in fields used to grow cotton.

The following are both culinary and botanical nuts.

A drupe is a fleshy fruit surrounding a stone, or pit, containing a seed. Some of these seeds are culinary nuts as well.

A gymnosperm, from the Greek gymnospermos (��υμνόσπερμος), meaning "naked seed", is a seed that does not have an enclosure. The following gymnosperms are culinary nuts. All but the ginkgo nut are from evergreens.

These culinary nuts are seeds contained within a larger fruit.

Currently roughly a dozen nuts are responsible for the bulk of world-wide nut production. The major nut-producing countries for each of the major commercial nuts are:

International trade in exported edible nuts is substantial. In 2004, for example, exports amounted to $5.2 billion, with 56% of these exports coming from developing countries.


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