Nuts & Seeds

Nuts were a staple long before agriculture: cracked shells and pitted stone anvils at Gesher Benot Ya’aqov in Israel show systematic nut processing 780,000 years ago. Dense in fat and protein, storable through a winter and edible without cooking, they were the reliable calorie of the forager’s year — and remain the least changed food humans eat.

Explore Nuts & Seeds

Afghan walnutsAjilAmaranth seed barAntep pistachioAustrian poppy-seed pastryBahraini halwaBalinese spiced peanutsBaru nutBenne candyBlack sesame soupBoiled peanutsBrazil nutBrazilian peanut brittleCandied almondsCandied chestnutCashew brittleChurchkhelaCoconut candyDakuwaEast African sesame sweetGajakGhanaian peanut brittleGiandujaGoma-dofuGozinakiGreen walnut preserveHazelnut pralineHuế sesame candyJamaican peanut dropsKola nutKozinakiKuli-kuliLatvian hemp butterLithuanian hemp-seed saltMacadamia nutMacadamia nutsMarzipanNangai (galip) nutNew Orleans pecan pralineNut and seed gangjeongOmani halwaPasteliPeanut brittlePeanut chikkiPeanut marzipanPeanut paçocaPeanut rempeyekPili nutPink candied almondPistachioPoppy-seed rollRoasted apricot kernelsRoasted California almondsRoasted cashewsRoasted chestnutsRoasted makhanaRoasted melon or sunflower seedsRoasted Oregon hazelnutsRoasted pecansRoasted pumpkin seeds