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A culinary nut is typically defined as a dry, edible fruit or seed that is enclosed in a hard or tough shell and is rich in nutrients such as healthy fats, proteins, vitamins, and minerals. In everyday language, the term “nut” is used broadly to refer not only to true botanical nuts—like hazelnuts, chestnuts, and acorns, which are fruits with a woody shell that does not naturally split open—but also to other edible seeds or drupes (such as almonds, walnuts, and pistachios) that resemble nuts in texture and culinary use, even if they aren’t classified as nuts in a botanical sense.
In essence, while the strict botanical definition restricts nuts to a specific type of fruit, the culinary definition is more inclusive, reflecting how these nutrient-dense foods are used in cooking, snacking, and as ingredients in a variety of dishes. 14 replies
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