CHARACTERISTICS OF TREE NUTS

CHARACTERISTICS OF TREE NUTS 

Pistachio: 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.

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Hazelnut:  Hazelnut which is a 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 own nuttiness, making for a pairing made in heaven. They are edible raw, but to really enhance the flavor, you will need to roast them and remove the bitter skin. In addition, roasting increases their crunchiness, making them the perfect textural counterpart in salads and soups.

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Cashews: This crescent-shaped South American nut made its way into other cuisines such as Indian and Thai, thanks to Portuguese explorers and traders. It’s 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.

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Walnut : 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.

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