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The online cookbook for entertaining and gourmet recipes. |
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Nuts, Wholesome Goodness in a Hard Shell
by Thomas Wenger
Since the earliest of time and even before agriculture was used by the
Greeks to have better food resources, `Nuts' were a stable food and
nutritional source in the diet of manhood in the dark ages. During those
times, nuts were plentiful, as there were much more forests as today, and
well liked for their easy storage, which enabled people to keep them for
times in which food was hard to find. (Winter, rainy season, etc)
There is evidence that as far back as the second century B.C., the Romans distributed sugar almonds on special occasions such as marriages and
births.
Nuts have their place in all cultures and through almost all cuisine around
the world. Nuts are liked by people of all ages for their subtle taste and
high fat and carbohydrate content. It is this subtle taste that Chefs like
when creating new dishes and variations.
DESCRIPTION & SPECIES
Under the category nuts, we understand anything from a seed to a legume
or tuber.
The peanut, as an example, is a legume, the Brazil nut and macadamia nut are
seeds and almonds are the seed of a fruit similar to a peach.
Botanically nuts are single seeded fruits with a hard or leathery shell that
contain a edible kernel, which is enclosed in a soft inner skin.
Generally, all nut trees grow slowly but live long. Trees of walnut,
chestnut or pecan continue to produce nuts, often more than hundred years
after planting.
Nut trees of any species are found all over the world. Almonds for example
are found in California, Spain, Morocco, Italy and even Australia, where as
the walnut can be found anywhere from North America to the Andes and Persia
to Australia.
Asia also has a great variety of nuts. Ginkgo nuts in China,
candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts
in India and Malaysia and the Philippines, chestnuts in China and Japan, and the water chestnut which is found in China, Japan, Korea and the East Indies.
SOME OF THE BETTER KNOWN NUTS :
ALMOND
Scientist consider the almond as a stone fruit, much like cherries, peaches
and prunes.
Because most people only know the seed (stone) of this fruit, it is
generally accepted as a nut.
Almond on the tree, look like small green peaches. When ripe the shell will
open and reveal the nut in its shell.
There are various varieties of almonds.
The bitter almond is in fact the kernel of the apricot, which was found
growing wild in China as far back as the late Tang Dynasty (AD 619-907).
This same apricot was taken to Europe and became the apricot fruit, which is
now enjoyed all over the world. The bitter almond kernel is toxic in its
raw state and must be boiled quickly and poached in a oven before being
further used. It is primarily used in Chinese desserts like the almond bean
curd.
The sweet almond is generally confined for fresh consumption. In 1986,
California alone produced 70,000 tons of almonds, which is half of the
world’s production. The almond has been cultivated around the Mediterranean
since ancient times and can still be found wild in Algeria and around the
black sea. Sweet almonds can be bought whole, shelled, cut in 1/2 with
skin, without skin, flaked, blanched, slivered ground roasted or salted.
they are used for snacks, marzipan, confectionery, and desserts as well as
for the production of liqueur essence, oil and cosmetic products.
BUNYA BUNYA PINE NUT
The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane
and Rockhampton in Queensland Australia. Only the female trees are
producing a 2cm x 2.5cm nut in the pinecone.
In the old days, the bunya bunya pine nuts were stable food for the
aborigines and also used in ceremonials. These days, the nuts gain in
popularity through the trend of native food in Australia (bush food) in
recent years.
The nut is rich is carbohydrate, similar to the chestnut, and therefore used
more like a potato than a nut. the bunya bunya nuts can be eaten raw but
are usually boiled for easy removing of the skin. Shelled nuts are then
butter fried and flavored with pepper or sugar, or added to stews and soups.
RED BOPPLE NUT
The red bopple nuts are a relative of the macadamia nut, and native to the
tropical rain forest of the East Coast of Australia.
The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm),
woody husk with a bright red outer skin, which only appears if the nut is
fully ripe.
In contrary to most other nuts, the red bopple nut is very low on fat, but
very high in calcium and potassium. the low fat content make this nut very
easy digestible. The nuts are eaten raw or toasted.
COCONUT
"He who plants a coconut tree", the saying goes, "plants food and drink,
vessels and clothing, a habitation for himself and a heritage for his
children". Indeed every part of the coconut is used, but only the coconut
milk and the coconut meat are foods. The shell is used as charcoal, the
husk is used to make ropes, clothing and brushes, and the trunk of the tree
and leaves are used for roofs of houses and building material respectively.
The fruit of the palm `cocos nucifera' has an edible kernel and therefore
qualifies as a nut. The palm tree is native to the Philippines, Malaysia,
Brazil and Indonesia, and can produce 50 - 100 nuts a year, over a life span
of 70 years. Coconut palms grow best close to the seaside but have been
proven to withstand high altitude, although the production rate is
diminishing as further away from the sea the tree grows.
The large thick green pod encloses a brown fibrous husk around a brown shell
, which contains a layer of soft white flesh and the clear water in the
center. Sub-species found only on one island of the Seychelles, in the
Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10
years to ripen.
Coconuts are the worlds most commercially used nuts. Especially the meat, or
copra, as it is called after sun drying, is vital for the export industries,
in coconut growing countries. The coconut is a important food source
especially in South East Asia, India, Brazil and the South Pacific Islands.
The copra can be brought shredded or desiccated and is used in
confectioneries, ice creams and to coat chicken or fish for frying.
However much of it is pressed for its oil also called coconut butter as it is white
and fatty at room temperature. Not only is it used for cooking and to make
margarine, but it also goes into soaps, detergents, shampoos, face cream,
perfumes and candles.
It is also a major ingredient in glycerin, synthetic rubber, safety glass
and hydraulic brake fluid.
Coconut juice or milk is the natural juice of the nut, but not the water
inside the coconut. It is won by shredding the raw coconut meat, then
adding water and straining the mixture through a cotton cloth. The coconut
milk has then the consistency and color of skim milk and is available canned
or frozen.
CANDLE NUT
The candle nut gets her name, from when threaded tightly on the midrib of a
palm leaf it has been used a primitive candle. More recently, the nuts were
grounded to a paste, mixed with copra (grated coconut meat) and ten formed
into a candle.
Candlenuts are the seed of the candle berry tree native to Indonesia and
Malaysia but widely spread throughout south East Asia, the South Pacific and
Sri Lanka.
The nut has a very high content on fat and is valued for the extracted oil
for lighting as well as cooking. The nut is colored gray to black, about
5cm in diameter, with a thin, papery husk containing one or two nuts.
Candlenut oil for lighting purposes is extracted by roasting the nuts when
they are only half ripe as oil for cooking is extracted by roasting the nuts
when they are fully ripe. For human consumption, the nuts have to be
roasted as raw once have been causing sicknesses.
Ripe candle nuts are roasted, then pounded into a meal and mixed with salt,
chilies or shrimp paste for usage in curries or as a spicy condiment to
curries. Traditionally, the Javanese have roasted the nuts for eating in
the whole.
PALM NUT
The palmyra palm native to most South East Asian Countries produces a hard,
shiny nut, from which a sweetish sap or gel is extracted. While this sap is
used in the Indonesian cuisine for soups and desserts, it is on other well
known product that is begin produced out of the palmyra palm - The Palm
Sugar (gula melacca).
There are not reliable data available on the nutritional value of the palm
nut, but it is widely known that the fat is saturated.
MACADAMIA NUT
Native to Queensland and New South Wales in Australia, the macadamia nut
takes its name from Dr John McAdam, a scientist and early promoter of the
cultivation Australia.
The macadamia trees are evergreen and reach a height of up to 20 meters.
The edible seed of the silk oat tree has a very hard, light brown shell, 2 -
3cm in diameter.
In 1888, macadamia trees have been planted in Hawaii where through careful
cloning and hybridization, it became an important commercial product.
Today, macadamia nuts are also cultivated in South Africa, Zimbabwe,
California and parts of South and Central America.
It is very difficult to crack the macadamia nut as it's shell is very hard
and so tight to the kernel that when cracked the nut is smashed. In Hawaii,
American scientist developed a way of separating the kernel from the shell
by shrinking them in drying bins. They then developed the first commercial
cracker. It was through these two developments that the macadamia nut could
be formed to the commercial importance it has today.
This is also the reason why macadamia nuts are only available already de-
shelled. Macadamia nuts also are valued for their oil and the macadamia nut
butter.
They are available roasted and salted. When buying macadamia nuts, give
care that they are packed in a air tight or vacuum bags, as they become
easily rancid once opened.
Macadamia nuts are used for confectioneries or as snacks, but also gain in
popularity in the kitchen as they have a very mild and subtle taste and add
texture to salads, and hot dishes. It's oil makes excellent vinaigrette and
cold sauces.
WATER CHESTNUTS
The name refers to a nut like tuber of a aquatic plant called Trapa. The
plants are common to several parts of the world, but are mainly used in
Japan, China and Thailand where it is also a sought after ingredient in it's
cuisines.
The trapa plant roots in ponds and lakes and sends, its' leaves to the
surface, similar to a water lily. The water chestnut grows on the roots
underneath the water surface. Water chestnuts are flat and round with a
diameter of 5 - 7cm. They have a soft black skin and white flesh similar to
the flesh of a coconut. Once peeled, they can be eaten raw, or dried and
are a well liked ingredient because its crunchy texture, and sweet subtle
taste. Water chestnuts are also boiled and made into flour, which is used
for thickening of sauces and dishes, much like cornstarch.
CHESTNUT
Chestnuts are thought to have originated in Southern Europe and Persia even
though they are also found in China, Japan and Northern America.
The nuts of the chestnut tree have a brown shiny color and leathery shell.
they can be eaten raw, but mostly are consume boiled, baked or roasted or as
a chestnut puree sweetened or unsweetened. They are also sold in syrup as
marron glaces.
Chestnuts are the only nuts, which are treated like a vegetable because they
contain more starch (30%) and less fat 3%.
Chestnuts are also made into a flour high on fiber and starch.
CASHEW NUT
Originating in the West Indies and native to the north of Brazil, Portuguese
explorers introduced the nut to India and Malaysia as well as parts of
Africa.
The hard-shelled nut grows inside the cashew apple. When mature the cashew
nut appears at the end of the red or yellow apple. The cashew tree is a
member of the poison ivy family and farmers must take great precautions when
extracting the nuts. The hard shell contains an oil, which irritates the
skin, so the nuts are heated to extract the kernel. The smoke and steam,
which occurs however may still be harmful to skin and eyes. When heated the
cashew nuts are harmless and may be extracted.
GINKGO NUT
The ginkgo is the prehistoric maidenhair tree, which survives as a wild
tree only in China.
The fruit looks like a tiny plum but has a foul and bitter shell. the
Chinese wait for the smelly hull to full off, then paint the nuts and use
them for festive decorations, before they crack them open to eat the nut.
In Japan and Korea, ginkgo nuts are skewered and then grilled, which turns
the nuts color from yellow to green. In China, the ginkgo nut is a popular
ingredient to vegetarian dishes.
The nuts can be obtained fresh or canned.
HAZELNUT/FILBERTS
The nut of the hazel bush is native to Europe and North America and was
mentioned in writings as far back as 2838 B.C., and was credited of currying
many human ills as well as being considered excellent for Boldness and use
as a hair tonic. Some say that the name filbert comes from Saint Philibert,
a French abbot whose feast day on 22 August coincides with the ripening of
the first nuts in the Northern hemisphere.
Hazelnuts have a very hard shell, which has to be cracked by a nutcracker
before getting to the kernel. Hazelnuts are available, raw, blanched, or
toasted, chopped, ground, cooking as well as hazelnut liquor.
PEANUT
The peanut is not a true nut. It is the seed of a leguminous plant with a
soft, brownish colored brittle shell and belong to the Botanical family of
beans and peas. But they are usually considered along with the nuts because
of they're physical characteristics and nutritional value. The nuts grow on
the long roots of the plant and below the ground.
The peanut is native to Brazil and has been found there ever since the first
recording in 950 B.C..
Today, peanuts are cultivated throughout the tropics all over the world
(India, China, West Africa, Australia and the USA are the largest peanut
growing countries). Peanuts produce excellent oil, which is used for
salads and cold dishes as well as for frying. Peanuts also produce peanut
butter, margarine, and also used in canning of sardines.
Peanuts are available whole, de-shelled and de-skinned and raw or toasted.
Peanuts are used in all different varieties in everything from salads to
main courses and desserts.
PINENUT
These are the edible seed of the pine tree and grow in the cone. Pine trees
are found in the Southern USA, Mexico and around the Mediterranean sea. It
is very difficult to establish a pinenut industry as the trees are growing
very slow and don't carry a lot of fruits until they're 75 years old.
Pine nuts are mostly obtained raw and then toasted, fried or grilled. Pine
nut oil is used for the cosmetic industry. Pine nut flour is used in
confectionery.
PISTACHIO NUT
The pistachio nut is a small green kernel, which grows on the pistachio tree
originating in Syria, Palestine and Persia.
The natural color of the shell is grayish white, but some times the nuts are
dyed red to cover up some of the staining.
The pistachio nut is now cultivated in India, Europe, North Africa, Mexico,
the USA and the Far East. Pistachios are usually sold in their shell or
shelled and blanched.
The greenish seed is used as flavoring in cooking, candies and ice cream.
WALNUT
The walnut is related to the hickory and pecan tree and grows anywhere from
North America to the Andes and Europe to China. English walnuts, butternuts and hickory nuts are all walnuts, botanical speaking. All those
walnuts have different shells and kernels but the English walnut with it's
rough, rippled shell and yellow brown kernel is the most popular and
popularly referred to as `The Walnut'.
Walnuts are bought in the shell or de-shelled and are sought after for their
oil, which is used for cooking as well as for salads and dressing.
OTHER COMMONLY USED NUTS INCLUDE :
Macadamia Nuts )
Bunya Bunya Pine Nuts ) Australia
Red Bobble Nut )
Candle Nut ) Malaysia
Palm Nut ) Philippines, Brazil
Coconut ) Indonesia, China
Water Chestnut )
Brazil Nuts ) South America
Beech Nuts ) USA
Pecan Nuts ) North America
NUTRITIONAL VALUE AND INFORMATION
Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount
of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule.
The fats in nuts are mostly monounsaturated and polyunsaturated and contain
no cholesterol as nuts are harvested from plants. Only the coconut and
palm nut contain saturated fats.
Significant amounts of minerals can be found in nuts, including zinc,
calcium, iron, phosphorus and magnesium.
They also contain some provitamins and vitamins like thiamin, riboflavin,
niacin and vitamin E & C.
Nuts contain very little natural sodium and have a high amount of potassium,
which in this constellation is recommended for the control of blood pressure.
Unfortunately nuts are often sold salted as snacks, which upsets this
natural balance, and by a over consummation of salted nuts people take in a
lot of fat and salt.
Nuts are also a great source of energy and often used in diets for athletes.
Used in moderate amounts, nuts in unsalted forms are nutritionally valuable
food.
USAGE OF NUTS FOR THE PROFESSIONAL CHEF
One does not know where to start where to compile information about the
usage of nuts and nut related product in today’s hospitality.
In the kitchens, there is no limit on the amount of dishes and creations a
Chef can use nuts or nut products for.
From appetizers to salads, soups and desserts, with cheese, fish, pasta,
meats and vegetables, nuts are very versatile and do not have a over
powering flavor, and its subtle taste and crunchy texture adopt early to
almost all given products as a supplement.
Nut oils are also widely used for dressings, frying and flavoring of hot and
cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as
well as pastry sauces and creams, marzipan and other nut pastes are often
used to produced chocolates and confectionery items.
In the Indian cuisine, a cashew nut paste is often used for the thickening
of curries and sauces.
Through the wide spread of different nuts around the world, nuts are used in
almost all cuisines known and its nutritional value make it an asset to so
many diets since the ancient days.
In the beverage outlets, nuts are used in form of lacquers (Hazelnut,
Almond) and liquid (coconut Milk), and as snacks served with drinks (Salted
Nuts)
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