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The small, ivory colored seed found inside the pine cone of several varieties of pine trees. There are two main types: 1) the Mediterranean or Italian pine nut, which has a sweet, delicate flavor and; 2) the Chinese pine nut, which has a pungent pine flavor that can become overpowering.

Pine seed oil, which is obtained from pine nuts, is one of the most expensive oils on the market, so its appeal is very limited.

Native to Australia, this variety of nut is grown on Bunya pine trees. Covered by a hard fibrous shell, the meat of this nut is cream colored, chestnut-like texture, and tastes somewhat like a macadamia or pine nut.

An edible dry fruit or seed covered with a hard shell that protects the kernel or meat inside. Generally, the shell is removed and discarded and only the kernel, known as the nut, inside is the item to be eaten.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

The nut contained inside the long black and white striped seeds from the sunflower plant. The nuts can be roasted or dried and they are available salted or unsalted.

A kitchen utensil or tool that is used to apply pressure on the hard shells of nuts in order to crack open the shell for removal of the nut meat.

A type of nut that is grown and harvested from a family of trees that include hickories, walnuts and pecans.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

A type of nut harvested from a tree native to South America. The nut has a tough, brown, three-sided shell and a white flesh that has a slightly bitter taste.

A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest.

A round, hard shelled nut that has a rich coconut-like flavor and crisp texture. Originated in Australia but is also grown in Central America and Hawaii.

A sweet, buff-colored, olive sized nut that is obtained from the center of the inedible fruit of the maidenhair tree, which is native to China.

A type of oil obtained from the nut of the macadamia tree. The tree is native to Australia, which leads the world in production of the nut and the oil.

A flavored butter, served with fish, which consists of finely chopped or ground nuts mixed with softened butter.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

A type of nut butter made from soybeans that are roasted, crushed, and mixed with soybean oil to form a stiff textured food spread with a mild nutty flavor.

A corn product made from the kernels of a giant corn hybrid. The corn is baked using a process that produces kernels with a hard-textured outer layer covering a hollow inside.

A small kidney shaped nut harvested from a tropical American tree with a rich, buttery taste. It is used as a snack and as an ingredient for desserts, candies, and savory dishes.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....