List of Indigenous Nuts Found in Nigeria & More

 Here’s a list of Nuts you should know about. The highlighted ones in red are readily available in Nigeria. Without further ado, view the list below. 

A

• Almonds: Almonds are tree nuts that are native to the Middle East but are now cultivated in many parts of the world. They have a mild, slightly sweet flavor and a crunchy texture. Almonds are rich in healthy fats, protein, fiber, vitamins, and minerals. They are often eaten raw, roasted, or blanched and are used in various dishes, including desserts, salads, and savory dishes.

• Acorns (not commonly consumed): Acorns are the nuts of oak trees and are typically not consumed directly by humans due to their high tannin content, which makes them bitter and potentially toxic. However, they have been historically used as a food source by certain indigenous cultures after undergoing extensive processing to remove the tannins. Today, acorns are mainly used as animal feed or processed into acorn flour for culinary purposes in some regions.

B

• Brazil Nuts: Brazil nuts are large, creamy-white nuts native to the Amazon rainforest in South America. They have a rich, buttery flavor and are known for their high selenium content, which is essential for thyroid health and immune function. Brazil nuts are commonly eaten raw or roasted and are also used in baking, confectionery, and as a topping for desserts.

• Beech Nuts: Beech nuts are small, triangular nuts produced by beech trees. They have a mild, slightly sweet flavor and a soft texture. Beech nuts are not commonly consumed by humans due to their small size and the difficulty of extracting them from their protective husks. However, they are sometimes used as food for wildlife.

C

• Cashews: Cashews are kidney-shaped nuts native to Brazil but now cultivated in many tropical regions. They have a rich, creamy flavor and a soft texture. Cashews are commonly eaten raw or roasted and are also used in cooking, baking, and as a topping for various dishes. They are rich in healthy fats, protein, vitamins, and minerals.

• Chestnuts: Chestnuts are starchy nuts produced by chestnut trees and are commonly consumed in many parts of the world. They have a sweet, nutty flavor and a soft, floury texture. Chestnuts are often roasted, boiled, or steamed and used in both sweet and savory dishes, including stuffing, soups, and desserts. They are rich in carbohydrates, fiber, vitamins, and minerals.

G

• Ginkgo Nuts: Ginkgo nuts are the seeds of the Ginkgo biloba tree, also known as the maidenhair tree. They have a distinctively shaped seed with a light yellow to green color. Ginkgo nuts are often consumed roasted and have a soft texture with a mild, slightly sweet flavor. They are commonly used in Asian cuisine and are believed to offer various health benefits.

• Grenoble Walnut: Grenoble walnuts are a specific variety of walnut grown in the Grenoble region of France. They are known for their thin, delicate shells and rich, flavorful kernels. Grenoble walnuts have a buttery texture and a slightly bitter taste. They are often eaten raw as a snack or used in cooking and baking.

H

• Hazelnuts: Hazelnuts, also known as filberts, are small, round nuts with a sweet, nutty flavor and a crunchy texture. They are commonly used in various culinary applications, including baking, cooking, and as a topping for desserts. Hazelnuts are rich in healthy fats, protein, fiber, vitamins, and minerals.

• Hickory Nuts: Hickory nuts are the seeds of hickory trees native to North America. They have a hard, thick shell and a sweet, rich flavor similar to pecans. Hickory nuts are edible and can be eaten raw, roasted, or used in cooking and baking. They are often harvested in the fall and are a traditional food source for indigenous peoples.

M 

• Macadamia Nuts: Macadamia nuts are creamy-white nuts native to Australia but also cultivated in Hawaii and other tropical regions. They have a rich, buttery flavor and a crunchy texture. Macadamia nuts are commonly eaten raw or roasted and are used in baking, cooking, and as a topping for desserts. They are rich in healthy fats, vitamins, and minerals.

• Marcona Almonds: Marcona almonds are a variety of almonds that are native to Spain. They are known for their rounder shape, softer texture, and sweeter flavor compared to traditional almonds. Marcona almonds are often eaten roasted and salted as a snack or used in culinary applications such as salads, tapas, and desserts.

P

• Peanuts: Peanuts are legumes rather than true nuts, but they are commonly referred to as groundnuts due to their similar nutritional profile and culinary uses. They have a mild, nutty flavor and a crunchy texture. Peanuts are rich in protein, healthy fats, vitamins, and minerals. They are commonly eaten roasted as a snack, used in cooking and baking, and processed into peanut butter and other peanut-based products.

• Pecans: Pecans are native to North America and are the only major tree nut species that is native to the continent. They have a rich, buttery flavor and a crunchy texture. Pecans are commonly eaten raw or roasted and are used in baking, cooking, and as a topping for desserts. They are rich in healthy fats, vitamins, and minerals.

T 

• Tiger Nuts: Tiger nuts are small tubers rather than true nuts, but they are commonly referred to as nuts due to their similar appearance and culinary uses. They have a sweet, nutty flavor and a crunchy texture. Tiger nuts are often eaten raw, dried, or soaked and are used in various culinary applications, including baking, cooking, and as a snack. They are rich in fiber, vitamins, and minerals.

• Torreya Nuts: Torreya nuts are the seeds of the Torreya tree, a genus of coniferous trees native to East Asia and North America. They have a hard shell and a rich, oily kernel with a flavor similar to pine nuts. Torreya nuts are edible and can be eaten raw or cooked. They are used in traditional Chinese cuisine and are also known for their medicinal properties.