Brazil Nuts
Bertholletia excelsa · Brazil nuts · Braziliaanse noten
Brazil Nuts: what every chef needs to know
Brazil nuts are the seeds of the Brazil nut tree, an imposing forest tree that grows exclusively in the wild Amazon rainforest of Brazil, Bolivia and Peru. Brazil nuts are wild-harvested: cultivated plantations are hardly successful. The nut is enclosed in a hard, dark shell and has a creamy, lightly sweet and earthy-tasting kernel. Brazil nuts are by far the richest dietary source of selenium: approximately 1,917 µg per 100g. The recommended daily intake of selenium is 55 µg for adults; the safe upper limit (EFSA) is 300 µg per day. One Brazil nut (around 5g) already contains roughly 95 µg selenium, exceeding the recommended daily intake. In the kitchen Brazil nuts are used raw or roasted in chocolate, luxury nut mixes and as a garnish. Brazil nuts are an EU-14 tree nut allergen and must be declared on menus and product information.
Brazil Nuts: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Brazil Nuts: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Brazil Nuts: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Brazil Nuts: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Brazil Nuts: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Brazil nuts are harvested year-round in the Amazon rainforest. Season in Brazil and Bolivia: November to March (rainy season = harvest time).
Brazil Nuts: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Brazil Nuts
How many Brazil nuts can a guest eat per day?
A maximum of 1 to 2 Brazil nuts per day. One Brazil nut (approximately 5g) already contains approximately 95 µg selenium, exceeding the recommended daily intake (55 µg). EFSA's safe upper limit is 300 µg per day. Larger quantities can cause selenium toxicity (selenosis) over time. State this on nut mixes and snack dishes on your menu.
Are Brazil nuts an EU-14 allergen?
Yes. Brazil nuts (Bertholletia excelsa) fall under the category "nuts" in the EU-14 list of compulsorily declared allergens (EU Regulation 1169/2011 Annex II). You are required to declare Brazil nuts on menus, buffet labels, recipe descriptions and packaging.
Why are Brazil nuts such an exceptional selenium source?
The Amazon soil in which the Brazil nut tree grows is exceptionally rich in selenium. The tree absorbs large quantities of selenium through its deep roots and concentrates it in the seed. This makes Brazil nuts unique in the plant food world: no other common food comes remotely close in terms of selenium content per gram.
At what temperature should you store Brazil Nuts?
Store Brazil Nuts at cool and dry, <20°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Brazil Nuts professionally?
The primary professional technique for Brazil Nuts is Roasting. Always verify core temperature with a calibrated probe thermometer.
Does Brazil Nuts contain allergens?
Brazil Nuts contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
