|
Nuts
A nut is a seed of a plant. more...
 Home
Brass
DJ Gear & Lighting
Electronic
Equipment
Guitar
 Acoustic
Acoustic Beginner Packs
Acoustic Electric
Amplifiers
Bass
Builder, Luthier Kits
Electric
Electric Beginner Packs
Memorabilia
Other Guitar
Parts, Accessories
 Bodies
Bridges
Cables
Capos
Cases
 Hardshell
Soft, Gig Bags
Effects Pedals
Bass
Boards, Cases
Chorus
Compressors, Sustainers
Delay, Echo, Reverb
Distortion Boss
Distortion Ibanez
Distortion Other Brands
Distortion, Overdrive
Filter, Modulation
Flangers
Fuzz
Loopers, Samplers
Multi-Effects
Other
Phasers, Shifters
Power Supplies
Processors
Wah, Volume
Knobs, Jacks, Switches
Necks
Nuts
Other Accessories
Pickguards
Picks
Dunlop
Fender
Other
Pickups
Dimarzio
EMG
Fender
Gibson
Other
Seymour Duncan
Plates
Polishes, Cleaners
Saddles
Slides
Stands, Hangers
Straps
Cloth, Nylon
Leather
Other
Strings
Acoustic
Acoustic D'Addario
Acoustic Elixir
Acoustic Martin
Acoustic Other
Bass
Electric
Electric D'Addario
Electric DR
Electric Ernie Ball
Electric Fender
Electric Other
Tuners
Korg
Other
Qwik Tune
Tuning Pegs
Vintage, Pre-1980
Harmonica
Instruction Books, CDs,...
Keyboard, Piano
Other Instruments
Percussion
Pro Audio
Sheet Music, Song Books
String
Wholesale Lots
Woodwind
Botanical definition
A nut in botany is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains unattached or unfused with the ovary wall. Most nuts come from pistils with inferior ovaries (see flower) and all are indehiscent (not opening at maturity). True nuts are produced - for example - by some plants-families of the order Fagales. Note that not all true nuts are edible; some (e.g. birch, alder, hornbeam, wingnut) are too small to be worth eating, while others (e.g. tanoak) are too bitter to be edible.
- Order Fagales
- Family Juglandaceae
- Walnut, Butternut (Juglans)
- Hickory, Pecan (Carya)
- Wingnut (Pterocarya)
- Family Fagaceae
- Chestnut (Castanea)
- Beech (Fagus)
- Oak (Quercus)
- Stone-oak, Tanoak (Lithocarpus)
- Family Betulaceae
- Alder (Alnus)
- Birch (Betula)
- Hazel, Filbert (Corylus)
- Hornbeam (Carpinus)
Culinary definition and uses
A nut in cuisine is a much less restrictive category than a nut in botany, the term being applied (or misapplied, depending upon the viewpoint) to many seeds that are not true nuts. Any large, oily kernel found within a shell and used in food may be regarded as a nut. Because nuts generally have a high oil content, they are a highly prized food and energy source. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, or pressed for oil that is used in cookery and cosmetics. By the same token, nuts (or seeds generally) are a significant source of nutrition for wildlife. This is particularly true in temperate climates where animals such as jays and squirrels store acorns and other nuts during the autumn to keep them from starving during the winter and early spring.
Some fruits and seeds that are nuts in the culinary sense but not in the botanical sense:
- Almond, is the edible seed of a drupe - the leathery "flesh" is removed at harvest.
- Brazil nuts are seeds from a capsule.
- Candlenut (used for oil) is a seed.
- Cashew nuts are seeds.
- Coconut is a dry fiberous drupe.
- Corn nut is a roasted or deep fried maize seed.
- Horse-chestnut (not edible) is a capsule.
- Peanut is a legume and a seed.
- Pine nuts are the seeds of several species of pine (coniferous trees).
- Pistachio nut is the seed of a thin-shelled drupe.
See also: List of edible seeds
Read more at Wikipedia.org
|
|
