Walnuts
A walnut is an edible seed of any tree of the genus Juglans, especially the Persian or English walnut, Juglans regia.
The word walnut derives from the Germanic wal- and Old English wealhhnutu, literally “foreign nut”, wealh meaning “foreign”
Global production in 2010 was 2.55 million metric tonnes ; China was the world's largest producer of walnut seeds, with a total harvest of 1.06 million metric tonnes. The other major producers of walnut seeds were (in the order of decreasing harvest): United States, Iran, Turkey, Ukraine, Mexico, Romania, India, France and Chile.
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Ukraine/Moldova
Walnut Pieces: Light amber walnut pieces
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A mix of Peanuts, Cashews, Sweet almonds, Hazelnuts, Brazil Nuts & Walnuts.
Perfect for a protein boost, a handful of nuts every day are a a good source of omega-3 fatty acids and vitamin E – and may be a useful tool in fighting heart disease and cancer.
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The cashew, Anacardium occidentale, technically a seed, derives its English name from the Portuguese caju. The name Anacardium refers to the shape of the fruit, which looks like an upside-down heart (ana “upwards” and -cardium “heart”)
Originally native to Northeastern Brazil, the tree which is very frost sensitive is now widely grown in tropical climates for its cashew apples and nuts. The largest producing countries include Nigeria, India, Vietnam and Ivory Coast
The tree is large and evergreen, growing to 10-12m (~32 ft) tall. The fruit is a pseudocarp or false fruit. The cashew apple that appears to be the fruit or pear-shaped structure, a hypocarpium is edible, with a strong “sweet” smell and a sweet taste, although because the skin is fragile, it is unsuitable for transport.
Culinary Use
Popularly roasted, salted, sugared and chocolate covered, the cashew nut, unlike other oily tree nuts, has high starch content, making it useful for thickening water-based dishes such as soups and stews.
Cashew is commonly used in Indian cuisine. The nut is used whole or ground in curries and sweets. -
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The pecan (Carya illinoinensis), is a species of hickory, native to south-central North America.
A pecan, like the fruit of all other members of the hickory genus, is strictly speaking a drupe not a nut, a fruit with a single stone or pit, surrounded by a husk.
Pecans first became known to Spanish explorers in what is now Mexico, Texas, and Louisiana. More familiar with the genus Juglans, these explorers referred to the nuts as nogales and nueces, the Spanish terms for “walnut trees” and “fruit of the walnut.”
One of the most recently domesticated major crops – commercial growing of pecans in the United States didn’t start until the 1880s.
Pecan trees may live and bear edible seeds for more than 300 years
