Types of Nuts Names in English with their Pictures

• Almond
• Walnut
• Cashew
• Pistachio
• Hazelnut
• Pecan
• Macadamia
• Brazil nut
• Chestnut
• Pine nut
• Acorn
• Beechnut
• Hickory nut
• Butternut
• Ginkgo nut
• Kola nut
• Candlenut
• Mongongo nut
• Monkey nut
• Tiger nut

Types of Nuts Names and Pictures

• Almond
  A light brown nut with a hard shell, known for its crunchy texture and rich taste. People often eat it raw, roasted, or soaked.
  
• Walnut
  A brain-shaped nut with a slightly bitter outer skin. It’s full of healthy fats and commonly used in baking and cooking.
  
• Cashew
  A creamy, soft nut that’s curved like a comma. It’s sweet in taste and often used in sweets, curries, and snacks.
  
• Pistachio
  A small green nut with a partly open beige shell. It has a sweet and nutty flavor, often eaten salted or added to desserts.
  
• Hazelnut
  A round brown nut with a sweet, earthy taste. It’s used in chocolates, spreads, and coffee flavors.
  
• Pecan
  A buttery, sweet-flavored nut that looks wrinkled. It’s popular in pies and desserts, especially in the USA.
  
• Macadamia
  A rich, creamy nut with a very hard shell. It’s often used in cookies and has a mild, sweet flavor.
  
• Brazil Nut
  A large, triangle-shaped nut from the Amazon forest. It’s known for its crunchy texture and selenium content.
  
• Chestnut
  A smooth, shiny brown nut that is soft when cooked. Often roasted and eaten warm, especially in winter.
  
• Pine Nut
  Tiny, soft seeds from pine trees. They have a buttery taste and are often used in pesto and salads.
  
• Acorn
  A nut from oak trees, shaped like a cap. It needs special preparation to remove bitterness before eating.
  
• Beechnut
  A small, triangular nut from the beech tree. It has a mild flavor and is usually eaten raw or roasted.
  
• Hickory Nut
  A sweet, hard-shelled nut found in North America. It’s good for baking and snacking but can be tough to crack.
  
• Butternut
  A smooth nut similar to walnut but longer in shape. It has a rich, oily taste and is used in traditional dishes.
  
• Ginkgo Nut
  A pale yellow nut from the ginkgo tree. Often boiled or roasted and used in Asian cuisines, especially in soups.
  
• Kola Nut
  A bitter-tasting nut rich in caffeine. It was once used to flavor cola drinks and is still used in some energy products.
  
• Candlenut
  A white, oily nut used in cooking, especially in Southeast Asia. It must be cooked before eating because it’s toxic when raw.
  
• Mongongo Nut
  A wild nut found in African deserts, with a hard shell and oily seed. It’s highly nutritious and used by local tribes.
  
• Monkey Nut
  Another name for a peanut in its shell. It’s not a true nut but a legume, widely used in snacks and butter.
  
• Tiger Nut
  A chewy, sweet root (not a real nut) often eaten dried or soaked. Used for making “horchata” in Spain and healthy snacks.
  

Common Nuts Names in English

• Marcona almond
• Pili nut
• Paradise nut
• Chufa
• Earth nut
• Bunya nut
• Malabar chestnut
• Kukui nut
• Macadamia
• Pignolia
• Buah keras
• Jack nut
• Oil nut
• Water caltrop
• Tonka bean (nut-like)
• Peanuts
• Coco de mer
• Paradise kernel
• Bambara nut
• Legume nut

Different Types of Nuts Names and Pictures

• Marcona Almond
  A softer, sweeter almond from Spain. It’s rounder than regular almonds and often fried or salted.
  
• Pili Nut
  A tear-shaped nut from Southeast Asia with a buttery texture. It melts in your mouth and is full of healthy oils.
  
• Paradise Nut
  A large, crunchy nut from South America, similar to Brazil nuts. It’s found inside a woody fruit and has a mild taste.
  
• Chufa
  Also called tiger nut, it’s a small root (not a true nut) used to make sweet drinks like horchata in Spain.
  
• Earth Nut
  Another name for peanut, which grows underground. It’s high in protein and used in snacks and butter.
  
• Bunya Nut
  A large, starchy nut from Australian bunya pine trees. Often boiled or roasted and used by Indigenous people.
  
• Malabar Chestnut
  Also known as “money tree” nut, it’s found inside green pods and is often eaten roasted or boiled.
  
• Kukui Nut
  A shiny nut from Hawaii, once used for oil and light. It’s also used to make traditional leis.
  
• Macadamia
  A round, creamy nut with a very hard shell. Often used in cookies and luxury snacks due to its rich taste.
  
• Pignolia
  Another name for pine nut, small and ivory-colored. It has a soft, nutty flavor and is common in Italian cooking.
  
• Buah Keras
  A Southeast Asian nut, similar to candlenut. It’s used in spicy sauces but must be cooked before eating.
  
• Jack Nut
  Found inside the jackfruit, it’s starchy and nutty when boiled or roasted. Used in many Asian dishes.
  
• Oil Nut
  A general term for nuts high in oil content, like kukui or candlenuts, often used in cooking or for extracting oil.
  
• Water Caltrop
  A black, horn-shaped aquatic nut also called “devil pod.” It’s boiled and eaten during festivals in Asia.
  
• Tonka Bean (Nut-like)
  A dark, wrinkled seed with a sweet, vanilla-like scent. It’s used for flavoring but only in very small amounts.
  
• Peanuts
  A soft nut that grows underground, often roasted or salted. Used in butter, snacks, and sauces.
  
• Coco de Mer
  The world’s largest seed, found in the Seychelles. It looks like a double coconut and is rare and protected.
  
• Paradise Kernel
  A less common nut, related to paradise nut, known for its soft texture and mild taste.
  
• Bambara Nut
  A small, round legume from Africa, grown underground. It’s boiled, roasted, or ground into flour.
  
• Legume Nut
  A group of plant seeds like peanuts or bambara nuts that grow in pods. They are not true nuts but eaten the same way.
  

Different Types of Nut Name in English

• Coconut
• Java almond
• Salted almond
• Green pistachio
• Blanched almond
• Raw cashew
• Roasted hazelnut
• Toasted walnut
• Broken pecan
• Red walnut
• Slivered almond
• Chopped walnut
• Crushed hazelnut
• Hard shell pecan
• Mixed nuts
• Dry-roasted peanut
• Unsalted peanut
• Honey-roasted cashew
• Shelled pistachio
• Nutmeg

Common Types of Nut and their Pictures

• Coconut
  A large, brown tropical nut with white flesh inside. Its water and milk are used in drinks and cooking.
  
• Java Almond
  A wild almond variety from Southeast Asia, often larger and more bitter than regular almonds.
  
• Salted Almond
  A roasted almond coated with salt. Popular as a crunchy, savory snack.
  
• Green Pistachio
  Fresh, bright-green pistachio without roasting. Used in sweets, ice creams, and dry fruit mixes.
  
• Blanched Almond
  An almond with the brown skin removed. It has a smooth white surface and is used in baking.
  
• Raw Cashew
  A soft, crescent-shaped nut that is not roasted. It has a mild, creamy taste and is good for cooking.
  
• Roasted Hazelnut
  A nut with a rich, warm flavor after being heated. Used in chocolates and nut mixes.
  
• Toasted Walnut
  A slightly crunchy walnut with a stronger flavor from toasting. Often added to salads or desserts.
  
• Broken Pecan
  Small pieces of pecan nuts, usually used in baking or topping dishes.
  
• Red Walnut
  A special walnut variety with red skin inside. It tastes like regular walnut but looks more colorful.
  
• Slivered Almond
  Thin, narrow almond strips. Often sprinkled on sweets or used in garnishing.
  
• Chopped Walnut
  Small walnut pieces cut for easier use in cooking and baking.
  
• Crushed Hazelnut
  Ground hazelnuts, commonly used in spreads, chocolates, or baking.
  
• Hard Shell Pecan
  A pecan variety with a thick outer shell, needing a nutcracker to open.
  
• Mixed Nuts
  A ready-to-eat blend of different nuts like almonds, cashews, walnuts, and peanuts.
  
• Dry-Roasted Peanut
  A peanut roasted without oil, giving it a crunchier and less oily texture.
  
• Unsalted Peanut
  A plain peanut without added salt. Often chosen for health reasons or cooking use.
  
• Honey-Roasted Cashew
  A cashew coated with honey and then roasted. It’s sweet, crunchy, and loved as a snack.
  
• Shelled Pistachio
  A pistachio with the hard outer shell removed, making it ready to eat.
  
• Nutmeg
  A hard seed with a warm, spicy flavor. Though not a true nut, it’s used as a spice in sweet and savory dishes.
  

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