11 Varieties and Types of Nuts

"Crunchy, sweet, earthy, sometimes a little bitter, nuts show up everywhere in American cookery. But pairing the right nut with the right dish is a skill, and knowing the differences between the many types of nuts can change the way you cook. Sure, you can toss toasted nuts over a salad or fold a handful into trail mix. But once you understand the flavor profiles and cooking potential of different nut varieties,"

"Are nuts and seeds the same thing?Not quite. Nuts are dry fruits with a single seed inside a leathery or hard shell and protective husk, according to the USDA. (Cracking nut shells can be a fun friend activity, if you've got a fire going and some chilled beer.) Seeds are a broader category that includes pepitas, sunflower seeds, sesame, and more. Some "nuts," like pine nuts and peanuts, are actually seeds or legumes."

"Can you substitute one nut for another in cooking?Often yes-but match by texture and richness. For instance, pecans are an easy swap for walnuts and hazelnuts for macadamias. The intended flavor of the dish will be altered, but doing so shouldn't affect the recipe's performance. If you're interested in swapping out an expensive nut for something a little more cost-effective-think pine nuts in pesto-seek out recipes that use your desired nut instead (such as almond pesto or walnut pesto),"

Nuts provide crunchy, sweet, earthy and sometimes bitter flavors that shape many dishes. Matching specific nuts to recipes enhances flavor and texture, with examples like pomegranate-walnut lamb shanks and orange-pecan baklava. Nuts are dry fruits containing a single seed inside a hard shell, while seeds include pepitas, sunflower and sesame. Some items labeled as nuts—pine nuts and peanuts—are seeds or legumes, and tiger nuts are root vegetables. Substitutions usually work if texture and richness are matched, since nut fats affect final texture. Bitterness often comes from tannins in skins and is mellowed by toasting.

Read at Epicurious