Nuts

Since ancient times and was even before the agriculture used by the Greeks to have better food resources, "Nuts were a stable food and nutritional source in the diet of mankind in the dark ages. During this time, the nuts were plentiful because there were many more forests today, and take well-liked for their easy storage, people find it difficult to use them for times when food was activated. (Winter, the rainy season, etc.)

There is evidence that in the second centuryAC distributed, almonds, sugar Romans at special occasions such as weddings and births.

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Nuts have their place in all cultures and by almost all courts around the world. Walnuts are people of all ages to their subtle aroma and high in fats and carbohydrates like it. And 'this subtle taste, heads as in the preparation of new dishes and variations.

DESCRIPTION AND ART

Under the category of nuts, you know something from a seed or a legume tuber. L 'nuts, peanuts, as an example, a legume, the Brazil nut and macadamia seeds and almonds are the seeds of a fruit like a peach.

Botanically, nuts are only seeded fruit with a leathery or hard shell, an edible core that is enclosed in a soft leather interior included.

In general, all nut trees grow slowly, but live long. nuts of walnut trees, chestnut or pecan producing again, often more than one hundred years after sowing.

nut trees of all kinds are everywherethe world. Almonds, for example in California, Spain, Morocco, Italy and even Australia, where the walnut to be found anywhere in North America to the Andes and Persia in Australia. Asia also has a wide selection of nuts. China Ginkgo nuts, candle nuts in Indonesia and Malaysia, coconut throughout South Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, and water chestnuts, which is located in China, Japan, Korea and the MiddleIndies.

Some of the better known NUTS:

ALMOND

Scientists consider the almond as a result of stone, such as cherries, peaches and plums.

Because many people know only the seed (core) of this fruit, it is generally accepted as a mother.

Mandel on the tree, seem small green peaches. When ripe, they open the shell and show his mother in his bowl.

There are different varieties of almonds.

The bitter almond is the heart of the apricot, which was foundgrows wild in China since the late Tang Dynasty (619-907 AD).

The apricot that has been brought to Europe and was the fruit of apricot is now popular all over the world. The kernel of bitter almonds are poisonous in their raw state and must be cooked quickly and drowned in an oven for further use. It is mainly used in Chinese desserts such as almond tofu.

Almond oil is usually limited to eating fresh. In 1986, California produced only 70 000Tons of almonds, half of world production. The almond is cultivated throughout the Mediterranean since ancient times and still can still be found wild in Algeria and around the Black Sea can be purchased whole almonds, peeled, cut into 1 / 2 with the skin, the skin, flakes, blanched, ground roasted or salted slices. are used for snacks, marzipan sweets and desserts, as well as the essence of liquor production, oil and cosmetic products.

Bunya Bunya PineNUT

Bunya Bunya Tree is a member of the family of pine and will grow almost anywhere in Australia. Originally, the tree is close to Brisbane and Rockhampton, Queensland in Australia. Only female plants produce a 2 cm x 2.5 cm mother in the pine cone.

In ancient times the Bunya Bunya pine nuts were used for stable food and native ceremonies. These days, gaining popularity through the nuts for the development of domestic food products in Australia (Bush food) in the pastYears.

The mother is rich in carbohydrates, such as chestnut, and then used more like a potato, like a mother. Bunya Bunya nuts can be eaten raw, cooked but are usually easy to remove the skin. walnut kernels are then roasted and served with butter, pepper and sugar, or added to stews and soups.

RED NUT Böpple

The nuts are red Böpple a relative of the macadamia nut, native of tropical rain forest on the east coast of Australia.

The mother is about the sameSize of a hazelnut and a thick (0.5cm 0 1 cm), woody shell with a bright red outer skin, that appear only when the mother is fully mature.

Contrary to most other nuts, is the mother red Böpple very low in fat but rich in calcium and potassium. The low fat content make this mother easily digestible. The nuts are eaten raw or roasted.

COCONUT

"If you plant a coconut tree," says the proverb, "plant and eat, drink vessels and clothing, a home for himself and aInheritance for his children. "In fact, all parts of the coconut is used, but only the coconut milk and coconut meat are foods. Coal shell used as a shell is used for the brush to make ropes, clothing, and the trunk tree and the leaves are the roofs of houses and building materials or used.

The fruit of the palm "Cocos nucifera 'has an edible core and are therefore suitable as a mother. The palm is from the Philippines, Malaysia, Brazil andIndonesia and capable of producing 50-10 nuts per year for a period of 70 years. Coconut trees grow best near the lake, but they have to survive as a great height, although the rate of production far from the sea, the tree grows is declining.

The big green pod contains a thick brown fibrous husk around a brown shell, which contains a layer of soft white flesh and clear water in between. Sub-species in a single island of the Seychelles in the Indian OceanOcean generated a mother often weighing more than 20, which in 10 years to mature.

Coconuts are the worlds most used are standard nuts. In particular, meat, or copra as it is known for sun-drying is essential for the export industry, in coconut growing. Coconut is an important food source especially in Southeast Asia, India, Brazil and South Pacific.

The copra, or dried and crushed to be brought in pastry shops, and usedCoat chicken or fish to fry. But a large part of which is pressed for its oil such as coconut oil, since it's white and fat at room temperature. It is not only used for cooking and margarine to make, but also in soaps, detergents, shampoos, face creams, perfumes and candles.

It 'also an important part in the glycerin, synthetic rubber, glass and hydraulic brake fluid. coconut juice or milk is the natural juice of the mother, but not the water inside the coconut. It 's stillby crushing the raw meat of coconut, then add water, then strain the mixture through a cotton cloth. The coconut milk is then texture and color of skim milk is available canned or frozen.

Candle nut

The candle nut takes its name, if set of threads on the rib of a palm leaf candle is a primitive was used. Recently the nuts to a paste with copra (coconut flesh) and ten mixed land made into a candle.

Candlenut theSeed tree berry candle that spreads in Indonesia and Malaysia, but throughout Southeast Asia, South Pacific and Sri Lanka.

The mother has a high fat content and is estimated to extract the oil for lighting and cooking. The mother is gray to black in color, about 5 cm in diameter, with a thin paper shell with one or two dice.

Nut oil for light illumination is extracted by roasting the nuts, if they are only half as mature as the oil for cookingextracted by roasting the nuts when they are fully ripe. For human consumption, the nuts are roasted as raw materials for a time caused diseases.

Pair candle nuts are roasted and then crushed into a meal and mixed with salt, pepper and shrimp paste for use as an ingredient in curry or a spicy curry. Traditionally, Javanese roasted nuts to eat everything.

Palm kernel

The Palmyra palm native to produce most of the countries of Southeast Asia, a hard, polished walnut,extract from which a sweet juice or gel. During this juice is used in Indonesian cooking for soups and desserts, is known for other products, which is produced from the beginning of Palmyra palm - palm sugar (Gula Melacca).

There are no reliable data on the nutritional value of palm kernel, but it is well known that fat is saturated.

Macadamia Nut

A native of Queensland and New South Wales in Australia, the Macadamia nut named after Dr. JohnMcAdam, a scientist and early proponent of the cultivation Australia.

Macadamia trees are evergreen and reach a height of 20 meters. The edible seeds of the plant oats has a very tough silk, skin, light brown, 2 to 3 cm in diameter.

In 1888, macadamia trees have been planted in Hawaii which was made by cloning and hybridization attention, an important asset.

Today, macadamias in South Africa, Zimbabwe, and parts of South California grownand Central America.

It 's very difficult to crush the macadamia nuts, as the shell is very hard and difficult on the kernel if the mother has got cracking. In Hawaii, American scientists developed a way to separate the kernel from the shell, reducing drying funnel. They then developed the first commercial cracker. It was these two developments, the macadamia nut has on the economic impact could be made today.

This is also whyMacadamia nuts are only available already de-shelled. Macadamia nuts are valued for their oil and macadamia nut butters.

They are roasted and salted. When buying macadamia nuts, the damage they are packed in an airtight bag or a vacuum, because they open easily rancid.

Macadamia nuts are a win to pastries and snacks, but also in popularity in the kitchen, as they have a very sweet taste and delicate texture and add to salads and hot dishes.It's good for oil vinaigrette and cold sauces.

Water chestnuts

The name refers to the mother tuber as an aquatic plant Trapa call. Plants are also an ingredient after kitchens are also looking at different parts of the world, but particularly in Japan, China and Thailand, where he is.

The roots of the plants Trapa in ponds and lakes, and sends his "left on the surface like a water lily. The water chestnut grows on the roots below the water surface.water chestnuts are flat and round with a diameter of 5 to 7 cm. They have a soft black skin and white flesh similar to the meat of a coconut. Once peeled, they can be eaten raw, or dried and are well liked, because its ingredients crunchy texture and mild sweet flavor. water chestnut are also cooked and processed into flour used to thicken sauces and dishes such as corn starch.

Chestnut

Chestnuts are likely to be incurred even in Southern Europe and Persiabut also in China, Japan and North America.

The nuts of chestnut brown color and have a glossy leather shell. they can be eaten raw, but most consume cooked, baked or roasted chestnut or not sweetened. It is also sold in syrup as marron glacé.

Chestnuts are the only nuts that are treated as a vegetable because they contain more starch (30%) and less than 3% fat.

Chestnuts are high in fiber and flourForce.

Cashew

Originally from the West Indies at home and in the north of Brazil, Portuguese explorers introduced the mother in India and Malaysia and parts of Africa.

The hard-shelled nut grows inside the cashew apple. When I finally appears ripe cashew apple red or yellow. The cashew tree is a member of the family and Poison Ivy farmers must take great care when removing the nuts. The hard shell contains an oil that irritates the skin,so the nuts are heated to extract the kernel. The smoke and steam is produced, but could still damage the skin and eyes. Heating of the cashews are harmless and can be extracted.

GINKGO NUT

The ginkgo tree is the Ginkgo prehistoric, like a tree that survived the wild only in China.

The fruit looks like a small plum, but a foul and bitter cup. The Chinese are waiting to be completely from the body smelly, then paint the nuts and use them for the first festive decorationsPlan to open it to eat the nut. In Japan and Korea are skewered and then grilled ginkgo nuts, bolts from yellow to green. In China, the ginkgo nut is a popular ingredient in vegetarian dishes. I get nuts, fresh or canned.

Hazelnut

The mother of the stones come from North America and Europe and has been in the works as far back as 2838 BC and was mentioned by several human diseases, and considered ideal for currying accreditedThe audacity and use as a tonic for hair. Some say the name of Hazel Saint-Philibert, a French abbot, whose feast day on August 22 coincides with the maturation of the nuts is the first in the northern hemisphere.

Hazelnuts have a very hard shell to a nutcracker, before the kernel is cracked. The nuts are available raw, blanched, roasted and chopped, ground, food and liquor nutty.

PEANUT

The peanut is not a nut. And 'the seed of aLegume with a sweet, brittle brown shell and belong to the botanical family of beans and peas. But usually they are together with the nuts, because looking at the physical characteristics and nutritional value. The nuts grow on the long roots of the plant and under the earth. The peanut is from Brazil and is there since the first recorded in 950 BC.

Today, peanuts in the tropics of the world (India, China are cultured,West Africa, Australia and the United States is the largest peanut-producing countries). Making peanut oil be used in salads and cold dishes and for frying. Peanuts also produce peanut butter, margarine, and also used in canned sardines. Peanuts total de-shelled and de-skin and raw or roasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts.

Pine seed

These are the edible seeds of pineand grow in cones. Pines in the southern United States, Mexico and found about the Mediterranean. It 's very difficult to make a pine nut, as the trees grow very slowly and do not bear much fruit until they are 75 years old.

The pine nuts are usually obtained before and then grilled, fried or grilled. Pine nut oil for the cosmetics industry. flour and pine nuts is used in sweets.

Pistachio

The pistachio is a small group of greengrows on the pistachio originating in Syria, Palestine and Persia.

The natural color of the shell is grayish white, but sometimes the dice to cover part of the dyed red.

The pistachio is now cultivated in India, Europe, North Africa, Mexico, USA and the Far East. Pistachios are typically sold with a shell or shelled and blanched.

The green seeds as a spice in cooking sweets, and ice used.

WALNUT

The walnut is associated withhickory and pecan trees and is growing throughout North America, the Andes and Europe to China. English walnuts, butternut and hickory nuts are walnuts, botanically speaking. All those who have different skins and nuts and seeds, but the English walnut, with its rough and uneven skin and yellow-brown-kernel is the most popular and popularly called "La Noce".

Purchased in-shell and de-shelled and are sought after because of the oil used for cooking andfor salads and dressing.

Other commonly used NUTS INCLUDE:

Macadamia nuts)
Bunya Bunya pine) Australia
Red Bobble groove)

Candle Nut) Malaysia
Palm kernel), the Philippines,
Brazil

Coconut), Indonesia, China
Water chestnut)

Brazil nuts), South America

Beechnuts) USA
Pecan) North America

Nutrition & INFORMATION

Walnuts are high in fat (40-60%) and fiber (5-15%), with moderate amounts of protein (2-25%) and small amounts of starch (10%). As mentioned earlier, the chestnuts are aExemption from this rule.

The fats in nuts are usually simple and polyunsaturated fats and contain no cholesterol, such as nuts are harvested from plants. Only the coconut and palm kernel oil contain saturated fats.

Considerable amounts of minerals in nuts, including zinc, calcium, iron, phosphorus and magnesium are found.

They also contain some pro-vitamins and vitamins such as thiamine, riboflavin, niacin and vitamin E & C.

Walnuts contain very little natural sodium andare high in potassium, which recommended this approach for controlling blood pressure.

Unfortunately, the dice are often sold as snacks, which disturbs the natural balance, and taking over the running of salted nuts people in a lot of fat and salt.

Walnuts are also a great source of energy and often used in diets for athletes.

Used in moderation, unsalted nuts forms nutritionally valuable foods.

USE OF PROFESSIONAL nuts for 'CHEF

We do not know where to start, where to find information on the use of nuts and nut to complete the product in hospitality today. In the kitchen there is no limit to the amount of dishes and a chef creations shell or nut products may be used. From appetizers to salads, soups and desserts, cheese, fish, pasta, meat and vegetables, nuts soon accept very versatile and has a power of good taste and good taste and crunchy texture to the point where almost all productsas a supplement.

nut oils are also widely used for dressings, frying and seasoning of hot and cold. walnut, a welcome addition for sauces and sweet sauces and creams, marzipan and other dried fruits are often produced chocolates and sweets are consumed. In Indian cuisine, pasta cashew is often used for thickening sauces and curry. The maximum dispersion of the nuts all over the world are nuts used in almost all cuisinesknown and its nutritional value make it a victory for many diets since the old days.

In bars, in the form of lakes nuts (hazelnuts, almonds) and liquid (coconut milk) are used, and as a snack with drinks (salted nuts) served

Nuts