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Top 10 nuts varities

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Top 10 nuts varieties

Does anyone hate nuts? The answer would be probably NO. Yes, nuts are super delicious and healthy snacks that we all love munching all day. They are so rich in proteins and fiber too. There are plenty of varieties of nuts and that each has its own set of health benefits. Acting as a great alternate for other unhealthy snacks, nuts can be eaten in so many different ways. It can be simple eaten as it is, or on top of your breakfast, or into your smoothies, or your oatmeal, and whatnot.

So here I have the top 10 varieties of nuts that you must know and try.

PISTACHIOS

Pistachios

Pistachios

Originating in parts of Western Asia and the Middle East, the pistachio (technically a seed) has proven its appeal as a key ingredient in dishes such as baklava, ma’amoul, haroseth, and halvah. California pistachios dominate our domestic market but if you can seek out the Turkish and Persian varieties, which are smaller, have a darker shell and skin, and are more flavorful.

HAZELNUTS

Hazelnuts

Hazelnuts

This round nut plays a big role in a beloved sweet spread gianduja, better known as the commercially available Nutella. The woodsy notes in the hazelnut coax out chocolate’s nuttiness, making for a pairing made in heaven. They are edible raw, but to enhance the flavor, you’ll need to roast them and remove the bitter skin. Plus, roasting increases their crunchiness, making them the perfect textural counterpart in salads and soups.

CASHEWS

Cashew

Cashew

This crescent-shaped South American nut made its way into other cuisines such as Indian and Thai, thanks to Portuguese explorers and traders. Its almost neutral flavor makes it a perfect candidate for when you’re seeking to add texture, shape, or crunch to a recipe. Cashew milk, like almond milk, makes for a nutritious alternative to dairy.

WALNUTS

Walnuts

Walnuts

The walnut is an extremely popular baking ingredient, and one of the few nuts you can still find in the shell (depending on the season). The ruffled flesh is relatively high in tannins, which give walnuts their slightly bitter, dry taste. (If tannins trigger migraines, avoid them, as well as pistachios, pecans, and cashews.) However, their astringency is what makes walnuts a good complement to sweeter flavors.

MARCONA ALMONDS

Marcona Almonds

Marcona Almonds

Rounder, flatter, and sweeter than regular almonds, Marcona almonds are from Spain. They’re usually sold pre-cooked—fried or roasted, and salted—and make for great snacks. If you want to cook or bake with them, use them in their raw state.

MACADAMIA NUTS

Macadamia nuts

Macadamia nuts

Originally available only in Hawaii or Australia, these large and now ubiquitous nuts are palpably rich with an almost buttery flavor. Chopped up, they pair especially well with fish, as well as in baked goods such as cookies and pies.

PEANUTS

Peanuts

Peanuts

The peanut is technically a legume (like peas, lentils, and beans), but it’s considered a nut due to its culinary usage. Aside from its low price and year-round wide availability, what makes the peanut so good is its high protein content: One cup has 40 grams, making it the most protein-rich of its nut brethren. Raw peanuts possess a hearty earthiness that becomes even more pronounced when they’re roasted.

ALMONDS

Almonds

Almonds

Unlike many other nuts, almonds are sold whole, sliced, and slivered; blanched; with and without the skin. Pulverized, they’re also sold as flour to be baked in tortes and flourless cakes. Almonds have a mildly sweet flavor that is magnified in products such as almond extract, almond paste, and marzipan.

Brazil Nuts

Brazil Nuts

Brazil Nuts

One of the largest types of nuts available, this giant, the elongated nut is native to Brazil and can be found throughout the Amazonian rain forest. Eating just two of the crunchy, mild-flavored nuts will provide a daily dose of the antioxidants selenium and vitamin E.

PINE NUTS

Pine Nuts

Pine Nuts

Harvested from pine trees, the tiny beige nuts are now mostly imported from China and Italy. The Italian pine nuts are longer and more slender than their Chinese counterparts. With its mildly piney flavor and soft, chewy texture, the pine nut is often more pleasing to many palates when toasted or incorporated into a pesto.

Here we are at the end of scouring the super delicious varieties of nuts. Don’t skip them in your daily diet at any cost.

 

 

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