Nuts & Seeds

Chestnuts are the fruits of the sweet chestnut tree, native to southern Europe and Asia Minor. In commercial kitchens we distinguish between...

Almond flour is finely ground almonds, blanched or unblanched depending on whether the brown skin has been removed. In professional pastry w...

From bistro to banquet hall, Cocoa Butter earns its spot as the vegetable fat extracted by pressing from cocoa mass or cocoa beans. It is a...

Hard to imagine a kitchen without Coconut Oil — the fat extracted from dried or fresh coconut pulp by pressing or solvent extraction. It is...

Walnut oil is cold-pressed or warm-pressed oil from the kernels of the common walnut. Cold-pressed (extra virgin) walnut oil has a low smoke...

Hazelnut oil is cold-pressed oil from roasted or raw hazelnuts. It is one of the most aromatic nut oils in commercial kitchens, with an inte...

Open any well-stocked walk-in and chances are you will find Sacha Inchi — a fat-rich star-shaped seed native to the Amazon basin of Peru and...

Watermelon seeds are the seeds of the watermelon, used as a food ingredient after drying and hulling. Hulled watermelon seeds contain signif...

Brown mustard seeds are the spicier variety of mustard seed, originating from India and Central Asia where they are the dominant mustard typ...

Yellow mustard seeds are the milder variety of mustard seed, dominant in the European mustard tradition. They contain sinalbim as a glucosin...

Chances are Locust Bean Gum (LBG) is already in your kitchen — a hydrocolloid derived from the seeds of the carob tree a Mediterranean legum...

Hemp hearts are the inner kernels of hemp seeds harvested without their shell. In commercial kitchens they are an exceptionally versatile su...

Pumpkin seed oil is cold-pressed or warm-pressed oil from the seeds of the oil pumpkin, originating primarily from Styria in Austria and Slo...

Water chestnuts are an aquatic plant from the sedge family, native to East and Southeast Asia, producing a round, edible corm. Despite the n...

Pine nuts (also called pignoli or pinoli in Italian) are the edible seeds of certain pine trees, primarily the Italian stone pine from the M...

Lotus seeds are the seeds of the sacred lotus, an aquatic plant from Asia used in Chinese, Indian and Japanese cuisine for thousands of year...

Chances are Coconut Flour is already in your kitchen — the dried and finely milled residue left after pressing coconut milk from grated coco...

On the line, Lupin Flour holds its place as the finely milled flour of the bitter lupin a legume cultivated in Europe for decades as animal...

Rice bran oil is pressed from the bran and germ of rice released during polishing from brown to white rice. It is one of the most thermally...

Groundnut oil (peanut oil) is pressed or extracted from peanuts. There are two types relevant for commercial kitchens: cold-pressed or warm-...

Almonds are the seeds of the almond tree, belonging to the rose family. In commercial kitchens we distinguish sweet almonds (var. Ulcis, ava...

The walnut is one of the richest plant-based sources of omega-3 fatty acids (ALA: approximately 9g per 100g). The nut has a characteristic b...

The hazelnut is one of the most widely used nuts in pastry and chocolate work. The high fat content (approximately 60%, chiefly monounsatura...

In any well-stocked kitchen, The cashew nut earns its place: the seed of the cashew apple, a tropical tree from the Anacardiaceae family, re...

Pine nuts are the edible seeds of certain pine trees, with two species dominant in trade: the Mediterranean stone pine and the Asian variety...

Pistachios are the fruits of the pistachio tree, native to Central Asia. Iran, California (USA) and Turkey are the three largest producers....

Peanuts are botanically not nuts but legumes, belonging to the pea family. They grow underground, hence the English name "groundnut". Nevert...

Cooks know The pecan well — a North American hickory species native to the southern USA and Mexico. Pecans are softer in texture and sweeter...

The macadamia nut is native to the rainforests of Queensland, Australia. It is the world's most expensive nut thanks to the slow growth of t...

Coconut, the fruit of the coconut palm native to tropical coastal regions in Asia, Central America and the Caribbean. In commercial kitchens...

Sunflower seeds are the edible seeds of the common sunflower, originally native to North America. In commercial kitchens the hulled, dried s...

Pumpkin seeds are the edible seeds of the pumpkin, sometimes called "pepitas" in Mexican cuisine. The hulled, green kernel is most widely us...

Poppy seeds are the ripe seeds of the opium poppy, available commercially as blue-grey (blue poppy seeds) or white. The seeds themselves con...

Chia seeds are the seeds of Salvia hispanica, a member of the mint family native to Central America and Mexico. In the EU chia seeds are rec...

Flaxseeds are the ripe seeds of the flax plant, one of the oldest cultivated crops in the world. Flaxseeds are exceptionally rich in alpha-l...

Brazil nuts are the seeds of the Brazil nut tree, an imposing forest tree that grows exclusively in the wild Amazon rainforest of Brazil, Bo...

Fennel seeds are the dried fruits of the fennel plant, a member of the carrot family. The elongated, ridged seeds are greenish to yellowish-...

Coriander seeds are the dried fruits of the coriander herb plant. Notably the flavour profile of coriander seeds is completely different fro...

Caraway seeds are the dried fruits of caraway, a biennial plant from the carrot family. The crescent-shaped, ribbed seeds are dark brown to...

Nigella seeds are small, triangular black seeds from the seed pods of the nigella plant, an annual flowering plant from the buttercup family...

Hemp seeds are the seeds of the industrial hemp plant and have been used as a food source for millennia. In the EU cultivation of industrial...

Mustard seeds are the small, round seeds of mustard plants from the Brassicaceae family. There are three main varieties used culinarily: whi...

Fenugreek seeds are the dried seeds of the fenugreek plant, an annual legume from the Leguminosae family. The seeds are small, hard, yellow-...

Psyllium seeds are the seeds of the plantain plant, native to India and the Middle East. The name psyllium comes from the Greek: psyllos mea...

Cacao nibs are broken, fermented and roasted cacao beans that have had their outer shell removed. The word "nibs" refers to the broken fragm...

Tiger nuts are, despite the misleading name, not true nuts. They are small, dried tubers (rhizomes) of a grass-like plant from the Cyperacea...

Tahini sits firmly among the kitchen standards as a paste made by roasting (or leaving raw) sesame seeds and then finely grinding them until...

Hard to imagine a kitchen without Desiccated Coconut — the dried grated flesh of the coconut. The production process begins with scraping th...

Sesame seeds (goma) are the most widely used seed in Japanese cuisine and one of the richest plant-based sources of minerals. Two main varie...