Pistachios are easily recognizable by their unique heart-shaped appearance, making them a popular choice for snacks and desserts.

Flaxseed is an excellent source of omega-3 fatty acids, essential for heart health and overall well-being.

Ginkgo nuts have been revered in traditional Chinese medicine for centuries, believed to possess properties that promote longevity and enhance cognitive function.

The peanut, despite its common name, is botanically classified as a legume, and its scientific name is Arachis hypogaea.

Macadamia nuts are indigenous to Australia and are prized for their rich, buttery flavor and creamy texture.

Tahini, a staple in Middle Eastern cuisine, is made from ground sesame seeds, giving it a nutty and slightly bitter flavor.

Pecans are known for their sweet and buttery flavor, making them a popular choice for desserts, pastries, and candies.

Shelling refers to the process of removing the hard outer shell of a nut to expose the edible kernel inside.

Water chestnuts, while not technically a nut, are often used in Indian cuisine and are characterized by their triangular shape and crunchy texture.

Pine nuts are a key ingredient in pesto, contributing their nutty flavor and creamy texture to this classic Italian sauce.

Apricot kernels, while not strictly a nut, are often used in Chinese cuisine and possess a slightly bitter flavor.

Hulling refers to the process of removing the outer husk or hull of a seed to expose the edible kernel inside.

Chestnuts are commonly used in Korean cuisine and are valued for their slightly sweet and nutty flavor, often roasted or added to dishes like japchae.

Hummus is primarily made from chickpeas, blended with tahini, garlic, and lemon juice to create a creamy and flavorful dip.

Water chestnuts, while not technically a nut, are often used in Thai cuisine and are characterized by their triangular shape and crunchy texture.