Nuts are essential in various recipes, enhancing texture and flavor. Peanuts, almonds, pecans, and walnuts are most commonly consumed in US. Nuts contain healthy monounsaturated fats, omega-3s, fiber, and vitamin E
Greek pistachios like Fystiki Aeginas are produced on the island of Egina since the 19th century. Turkish Antep pistachios have a vibrant green color and citrusy flavor. Italian Mandorle almonds are widely grown in Sicily, Italy. Portuguese chestnuts are harvested manually in Vila Real and Bragança districts
Pecans are widely grown in Southern United States, producing 80-90% of world's pecans. Native Americans were first to harvest pecans, many varieties named after tribes. Pecans have high oil and fat content, making them aromatic and tender
Nuts are rich in antioxidants, fiber, and omega-3 fatty acids. A handful or two nuts is generally considered a suitable portion size. Many foods considered nuts are actually seeds, legumes, or fruits
Peanut (Arachis hypogaea) is a legume growing 30-50 cm tall. Pods develop underground, unlike most legumes. Contains nitrogen-fixing bacteria in root nodules. Contains polyphenols, fats, and dietary fiber
Hazelnut is fruit of Corylus tree, also known as cobnuts or filberts. Mesolithic processing of hazelnuts found in Scotland, dating to 6000 BCE. Traditional brutting method used to increase nut production