"believed to have been introduced to Eastern Europe through the Turks (""badem ezmesi"" in Turkish, and most notably produced in Edirne), there is some dispute between Hungary and Italy over its origin. In Sicily it was (1193) known as ""panis martius"" or ""marzapane"", ""i.e."", March Bread. Marzipan became a specialty of the Hanseatic League port towns. In particular, the cities of Lübeck and Tallinn have a proud tradition of marzipan manufacture. Examples include Lübecker Marzipan (""PGI""). The city's manufacturers like Niederegger still guarantee their marzipan to contain two-thirds almonds by weight, which results in a product of highest quality. Historically,"
"Nougat of Montélimar Nougat de Montélimar is a candy speciality produced in Montélimar in the department of Drôme in France. The origin of nougat dates back to the 12th century, where it first appeared on Middle-Eastern documents. It was named Halou (""sweet"" in Arabic). Phoenicians crossed the Mediterranean Sea with it, and from this crossing Nougat spread over the European continent. In France, the white nougat of Marseilles was the first recipe for nougat. The word ""nougat"" comes from its main ingredient, the walnut (Latin ""Nux gatum"", Provençal ""nougo""). Nougat may come from the Arabic word, which is nougat meaning"
"from the Spanish version in that a lower proportion of nuts is used in the confection. Traditional versions from Cremona, Lombardy, range widely in texture (""morbido"", soft and chewy, to ""duro"", hard and brittle) and in flavor (with various citrus flavorings, vanilla, etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat. Some commercial versions are dipped in chocolate. The popular recipes have varied with time and differ from one region to the next. ""Torrone di Benevento"" from Benevento, Campania, sometimes goes by the historic name ""Cupedia"", which"
"Almond pieces around 2–3 mm in size, called ""nibs"", are used for special purposes such as decoration. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes. Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly ""muesli"" or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries (including ""jesuites""), cookies (including French"" macarons"", macaroons), and cakes (including financiers), ""noghl"", and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter,"
"the Lunar New Year. Round kumquats are more commonly cultivated than other species due to their high cold tolerance. When the kumquats are divided into multiple species, the name Fortunella margarita (or ""Citrus margarita"") is used for this group. The oval kumquat is also called the Nagami kumquat. The most unusual feature of the Nagami kumquat is how the fruit is consumed; namely, that it is eaten whole, skin and all. The inside is still quite sour, but the skin has a very sweet flavour, so when eaten together an unusual tart-sweet, refreshing flavour is produced. The fruit ripens mid-"
"Briend, a French paediatric nutritionist, and Michel Lescanne, a food-processing engineer. Nutella is a spread composed of sugar, modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder, lecithin, and vanillin. In contrast, Plumpy'Nut is a combination of peanut paste, vegetable oil and milk powder, without including chocolate, but containing sugar, vitamins and dietary minerals. Skippy may have developed a similar product in the early 1960s, according to a former employee, although it was never released. Nutriset holds patents in many countries (including , published in 2002) for the production of nut-based, nutritional foods as pastes, which they have defended"
"with Marigoule and Primato. Maraval (chestnut) Maraval is the name of a natural chestnut hybrid (synonym CA 74), a cross between a European chestnut (Castanea sativa) and Japanese (Castanea crenata). This variety was created in France in 1986 by INRA in Lalevade-d'Ardèche. It is mainly used as root stock because of its good compatibility with many varieties. Maraval produces a big mahogany colored nut from triangular to elliptical triangular shape. It keeps well. Peeling is mediocre but good in boiling water. Its fruit can be used fresh as well as for processing. It is not very demanding to the quality"
"Nickernut Nickernuts or nickar nuts are smooth, shiny seeds from tropical leguminous shrubs, particularly ""Guilandina bonduc"" and ""Guilandina major"", both known by the common name warri tree. ""C. bonduc"" produces gray nickernuts, and ""C. major"" produces yellow. Accordingly, these species are locally known in the Caribbean as ""grey nickers"" and ""yellow nickers"". The word ""nicker"" probably derives from the Dutch word ""knikker"", meaning clay marble. In the Caribbean, nickernuts are used to play mancala games such as oware. The nickernut is marble-like and good for other uses, such as for jewellery; it is also sometimes ground up to make a"
"the United States. About 65% of the annual wild harvest comes from the U.S. state of Missouri, and the largest processing plant is operated by Hammons Products in Stockton, Missouri. The nutmeats provide a robust, distinctive, natural flavor and crunch as a food ingredient. Popular uses include ice cream, bakery goods and confections. Consumers include black walnuts in traditional treats, such as cakes, cookies, fudge, and pies, during the fall holiday season. The nuts' nutritional profile leads to uses in other foods, such as salads, fish, pork, chicken, vegetables and pasta dishes. Nutritionally similar to the milder-tasting English walnut, the"
"Nutmeg Nutmeg is the seed or ground spice of several species of the genus ""Myristica"". ""Myristica fragrans"" (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. The California nutmeg, ""Torreya californica"", has a seed of similar appearance, but is not closely related to ""Myristica fragans"", and is not used as a spice. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic"
"fine, sweet and fragrant - is recognized as one of the best. These taste qualities make the nut good for all uses and preparations including chestnut cream. The Comballe nut peels easily but can have multiple embryos. The late developing pericarp, makes the nut vulnerable to codling and rot in hot and humid autumns. The preservation of the nuts is complicated. Because of its fragile bark, the tree is particularly exposed to chestnut blight. Comballe trees produce high nut yields of sizable caliber: between 30 to 70 nuts per kilogram. A clone of the Comballe named ""Marron Comballe"" (CA106) has"
"polyunsaturated fat mainly as linoleic acid (13% of total), and saturated fat, mainly as palmitic acid and stearic acid (together, 7% of total). Hazelnut The hazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus ""Corylus"", especially the nuts of the species ""Corylus avellana"". It also is known as cobnut or filbert nut according to species. A cob is roughly spherical to oval, about long and in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice as long as its diameter."
"are hollow. In this way many drifted to the Maldives where they were gathered from the beaches and valued as an important trade and medicinal item. This association is reflected in one of the plant's archaic botanical names, ""Lodoicea callipyge"" Comm. ex J. St.-Hil., in which ""callipyge"" is from Greek words meaning 'beautiful buttocks'. Other botanical names used in the past include ""Lodoicea sechellarum"" Labill. and ""Lodoicea sonneratii"" (Giseke) Baill. Until the true source of the nut was discovered in 1768 by Dufresne, it was believed by many to grow on a mythical tree at the bottom of the sea."
"and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin, which sometimes is removed before cooking. Hazelnuts are used in confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as Nutella and Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavoured and used as a cooking oil. Turkey is the world's largest producer of hazelnuts. Hazelnuts are rich in protein, monounsaturated fat, vitamin E, manganese, and numerous other essential nutrients (nutrition table below). In 1995, evidence of large-scale Mesolithic nut processing, some 8,000"
"(' or ' in Italy, ' in Spain), made with beaten egg whites and honey; it appeared in Cologna Veneta, Italy, in the early 15th century, in Alicante, Spain with the first published recipe in the 16th century, and in Montélimar, France, in the 18th century. The second is brown nougat (""nougat noir"" in French, literally ""black nougat""), which is made without egg whites and has a firmer, often crunchy texture. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline. Many legends exist around nougat’s origins. The early recipes of white"
"Mixed nuts Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. Peanuts (actually a legume), almonds, walnuts, Brazil nuts, cashews, hazelnuts (filberts), and pecans are common constituents of mixed nuts. Mixed nuts may be salted, roasted, cooked, or blanched. In addition to being eaten directly, mixed nuts can be used in cooking, such as for Tunisian farka, tarts, and toffee. Trail mix consists of nuts mixed with raisins and other dry ingredients. In Japan, mixed nuts are the second most popular table nuts, behind sweet chestnuts; in the United States, they are second"
"Persipan Persipan (from ""Persicus"" (peach) and ""marzipan""; also known as Parzipan) is a material used in confectionery. It is similar to marzipan but apricot or peach kernels are used instead of almonds. Persipan consists of 40% ground kernels and 60% sugar. The kernels have a strong bitter flavour caused by the presence of amygdalin, a toxic cyanogenic glycoside which has to be detoxified before the kernels can be used. The cores are normally not used otherwise, making persipan lower-priced than marzipan. It also has a somewhat different taste. Persipan often contains 0.5% starch so that it can be easily differentiated"
"from marzipan with an iodine test. Persipan is generally used in confectionery in place of marzipan and as an ingredient of pastry and sweet foods, such as Stollen. It is rarely eaten by itself. In recent years, the use of persipan has increased, and the resulting rise in demand has led to shortages of the kernels. Persipan Persipan (from ""Persicus"" (peach) and ""marzipan""; also known as Parzipan) is a material used in confectionery. It is similar to marzipan but apricot or peach kernels are used instead of almonds. Persipan consists of 40% ground kernels and 60% sugar. The kernels have"
"particular, they are used in Spain to make horchata, which is a nonalcoholic beverage of milky appearance derived from the tubers of the tiger nut plant mixed with sugar and water. It has a great economic impact in the Valencian region of Spain. Flour of roasted tiger nut is sometimes added to biscuits and other bakery products as well as in making oil, soap, and starch extracts. It is also used for the production of nougat, jam, beer, and as a flavoring agent in ice cream and in the preparation of kunnu (a local beverage in Nigeria). Kunnu is a"
"a higher level of antioxidants than do other nuts. A variety of nut oils are extracted by pressing for culinary use; some such as walnut, pistachio and hazelnut oils are prized for their distinctive flavours, but they tend to spoil quickly. In temperate climates there is a sudden movement of sap at the end of the winter as trees prepare to burst into growth. In North America, the sap of the sugar maple (""Acer saccharum"") is most often used in the production of a sweet liquid, maple syrup. About 90% of the sap is water, the remaining 10% being a"
"Walnut A walnut is the nut of any tree of the genus ""Juglans"" (Family Juglandaceae), particularly the Persian or English walnut, ""Juglans regia"". Technically a walnut is the seed of a drupe or drupaceous nut and thus not a true botanical nut. It is used for food after being processed, while green for pickled walnuts or after full ripening for its nutmeat. Nutmeat of the eastern black walnut from the ""Juglans nigra"" is less commercially available, as are butternut nutmeats from ""Juglans cinerea"". The walnut is nutrient-dense with protein and essential fatty acids. Walnuts are rounded, single-seeded stone fruits of"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"Gaz (candy) Gaz () is an Iranian nougat. It is widely known as Persian Nougat in American and European countries. The Persian word ""Gaz"" is associated with ""gaz-angebin"" which translates to 'sap of angebin', in reference to a species of Tamarisk, ""T. gallica"" that is native to the Zagros mountain range located to the west of the Esfahan.Gaz is one of the most popular souvenirs of Isfahan. The raw material for this famous sweet is manna which is obtained around the city. The history of making Gaz in Isfahan backs to 450 years ago which was made in the different"
"colouring, sweeteners, phosphoric or citric acid, and carbon dioxide to provide effervescence. The nut has traditionally been used as a stimulant when chewed. It is reported to lessen fatigue, prevent hunger pangs, increase mental activity and reduce the need for sleep. Parts of the plant are also used in rituals such as weddings, child naming ceremonies, induction of village chiefs, funerals and sacrificial ceremonies. The leaves, twigs, bark, flowers and nuts are also used in traditional medicine. ""Cola nitida"" is closely related to ""Theobroma cacao"", the cocoa tree, and the nuts have been used as a main ingredient for chocolate"
"modern candy bars in the United States and United Kingdom is different from traditional recipes, being a mixture of sucrose and corn syrup aerated with a whipping agent such as egg white or hydrolyzed soya protein or gelatine. It may also include vegetable fats and milk powder. This type of nougat is often used as a filler by large candy companies, since it is inexpensive to make. Typically it is combined with nuts, caramel, or chocolate. But some American confections feature such nougat as the primary component, rather than one of several. Varieties of nougat are found in Reese's Fast"
"Giurgiulena The giurgiulena (also known as giuggiulena, cubaita or cumpittu) is a traditional Christmas nougat-like candy, typical of the Sicilian cuisine and in use in a large part of Calabria. The main ingredient is sesame, which in Sicily and in Calabria is precisely indicated by the terms giuggiulena, gigiolena, giuggiulea or ciciulena. The recipe is based on the composition of sesame seeds poured in honey and fixed by the caramelization of sugar (in an enriched version almonds and candied orange peel are also added), in the way of nougat. It takes a very long preparation, with a rest period of"
"if used only in flavoring amounts. However, if consumed in large quantities, it contains hallucinogens that may affect the fetus, and consequently nutmeg is recommended for avoidance during pregnancy. While the spicy scent of nutmeg may be attractive to pets, there is potential for toxicity if large amounts are consumed. Nutmeg Nutmeg is the seed or ground spice of several species of the genus ""Myristica"". ""Myristica fragrans"" (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial"
"is an important component of all Christmas meals. ' is produced in Spain, ""Nougat"" in southern France, ', ' or even ' and ""cubbaita"" – from Latin ' in Cremona, Taurianova and Sicily in Italy, in Greece where it is known as ' or ', Malta (where it is known as ' and sold in village festivals), Romania (where it is known as """" sold in local festivals and fairgrounds, mainly on the Sunday of Forgiveness preceding the Easter Lent), and in local variant form in Tabriz, Iran where it is known as ""Nowga"". The nougat that appears in many"
"kept in a refrigerator. Below is a table of nutrients contained with 1 serving (g) of coquito nuts, based on a 2000 calorie diet. Coquito nuts Coquito nuts are the fruits from a feather-leaved palm, ""Jubaea chilensis"", native to Chile, having a thick trunk from which is obtained a sugary sap used for making wine and a syrup, and widely cultivated as an ornamental in warm dry regions. (Spanish, diminutive of ""coco"", ""coco palm"", from Portuguese ""côco""; see coconut.) Coquito nuts look like miniature coconuts and have a very similar flavor to coconuts. They have a brown exterior and a"
"is similar to the related common hazel, ""C. avellana"", differing in having the nut more fully enclosed by the tubular involucre. This feature is shared by the beaked hazel ""C. cornuta"" of North America, and the Asian beaked hazel ""C. sieboldiana"" of eastern Asia. The filbert nut is edible, and is very similar to the hazelnut (cobnut). Its main use in the United States is as large filler (along with peanuts as small filler) in most containers of mixed nuts. Filberts are sometimes grown in orchards for the nuts, but much less often than the common hazel. The purple-leaved cultivar"
"summer. Furthermore, the combination of the hard chocolate shell and the air-filled inner marshmallow make them self-destruct when placed in the unpressurised or semi-pressurised cargo section of an airplane. However, they are currently available at various grocery locations throughout Canada and the US. Though usually known by their proper trade name 'Whippets', these biscuits are also popularly referred to in the Montreal area as 'Nun's Farts' in the Anglophone community. Though they bear absolutely no resemblance to the Quebec pastry confections called pets de soeurs, it has been suggested that the combination of dark chocolate coating and white marshmallow filling"
"broad, with an entire margin and an acuminate apex. The flowers are produced from April to June, and are greenish yellow, with either four or five petals. The nut is an ellipsoidal drupe available from August to January, 3–4 cm long, with flesh surrounding the kernel, 5–6 mm thick, smooth in texture and can be red or green. The kernel shell is extremely hard and makes germination difficult. The nuts are usually found under the mother trees. Common names include Gabon nut and African walnut. It is not related to the walnut, being so named because its nuts bear a"
"Nut butter A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include: The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense: Nut and seed butters have a high content of protein, fiber, and essential fatty"