Types of Nuts (A-Z List)
Some nuts you snack on… others you’ve never even heard of. But every single one has something unique to offer.
Whether you’re adding crunch to your oatmeal, looking for a better afternoon snack, or just wondering what the heck a “candlenut” is, getting to know your nuts is actually kind of fun. And yeah, some are great sources of healthy fats, fiber, and plant protein—but they’re also just plain tasty.
Let’s run through an A to Z list of popular (and some not-so-popular) nuts. You might find a few new favorites.
Almonds
These are the trendsetters of nut world. Classic snack. Great in almond butter, almond milk, or roasted with a pinch of sea salt. They pack a mix of healthy fats and fiber, and they’re super versatile.
Try this: Keep a small jar of roasted almonds in your bag or car. Instant snack upgrade.
Brazil Nuts
Bigger than most nuts and a little buttery in texture. They’re famous for having a crazy high amount of selenium, a mineral your body uses for all kinds of functions.
Fun fact: One or two Brazil nuts might be all you need to meet your daily selenium needs. Wild, right?
Cashews
Smooth, slightly sweet, and awesome in sauces (cashew-based “cheese,” anyone?). Cashew butter is also underrated compared to peanut and almond butter.
Tip: Try soaking them overnight and blending them into creamy dressings or dairy-free desserts.
Chestnuts
These aren't your average snack nut. They’re starchy, not oily—with more carbs and less fat than most. Roasted chestnuts feel like a holiday snack, but you can bake or boil them year-round.
Try them in soups or chopped into stuffings. So comforting.
Filberts (aka Hazelnuts)
Yes, that’s the nut in your fancy chocolate spread. But hazelnuts deserve love beyond dessert. They’ve got a rich, kind of earthy taste.
Pro tip: Lightly toast them to bring out that flavor, and toss into salads or granola.
Ginkgo Nuts
These come from the ginkgo tree (yep, the same one you’ve seen with the fan-shaped leaves). Used occasionally in Asian cooking, especially in soups or steamed dishes.
Definitely not an everyday nut for most of us, but worth trying if you're in the mood for something different.
Hickory Nuts
Never had these? You’re not alone. These wild nuts are kind of rare unless you forage them or know someone who does. But they’ve got a mild, buttery flavor that's great in baked goods.
If you ever spot hickory nuts at a farmer’s market, grab a small bag and experiment.
Juglans (aka Walnuts)
OK, no one calls them “juglans,” but that’s their genus name. Most of us know walnuts as the brain-shaped nuts in brownies and banana bread.
They’ve got a slightly bitter skin and are full of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. If you like more mellow flavor, try toasting them—makes a huge difference.
Kola Nuts
Kola nuts aren’t a snacking nut—they’re super bitter and often used for their caffeine content in extracts or beverages (yep, the original “cola” flavor came from here).
Not your average pantry item. More of a fun historical fact than a go-to snack.
Macadamia Nuts
Buttery, rich, and kind of luxurious. These are the ones you find in white chocolate chip cookies, but they're also amazing toasted and salted.
Their fat content is high (in a good way), and they’re incredibly satisfying as a treat.
Nutmeg
Wait a second… nutmeg? Yep, it’s technically a seed from a nut-like pit. We don’t eat it whole, but ground nutmeg is a regular in holiday spice mixes.
Try adding it to coffee or oatmeal for a cozy vibe.
Peanuts
Not technically nuts (they’re legumes), but close enough in spirit. Affordable, protein-rich, and beloved in butter form.
Here’s the trick: Go for dry-roasted, unsalted varieties if you’re looking to cut down on added oil or sodium. But let’s be real—some days, a spoonful of crunchy PB is a totally fine dinner.
Pili Nuts
One of the lesser-known nuts, native to Southeast Asia. Pili nuts are soft, rich, and almost creamy when roasted. Think of them like the love child of a macadamia and a pine nut.
They’ve started to pop up in health food stores—worth trying if you spot them.
Pecans
Sweet, mellow, and perfect on top of pancakes or whipped into homemade granola. Also a Southern dessert hero (hello, pecan pie).
They’re also great raw or toasted. Mix into yogurt for a satisfying crunch.
Pine Nuts
Tiny, tear-shaped, and best known for showing up in pesto. Pine nuts are rich and oily, making them perfect for sauces or sprinkling over veggies.
Quick tip: Toast in a dry pan for like 2 minutes. They're super easy to burn, but when done right—wow.
Pistachios
They come in shells (fun!) and already-shelled (blissfully easy). Pistachios have a great savory flavor and are endlessly snackable.
They also have some plant compounds that give them their greenish hue—which, fun fact, helps support eye health.
Queenland Nuts
This is just another name for macadamia nuts. Sneaky little repeat on the list, but hey—worth the double mention.
Redbark Nuts?
Ok, here's the truth—there aren’t really well-known nuts starting with Q, R, or even X. The alphabetical list gets tricky. But that’s kind of the point: some of the rarest or most unique nuts aren’t in our usual rotation.
So, let’s skip ahead to some other interesting letters.
Tiger Nuts
Surprise! Tiger nuts aren't nuts either. They’re actually tubers (like tiny root veggies), but they look and crunch like nuts when dried.
Often used in dairy-free horchata. Also a good option if you’re avoiding tree nuts.
Ulluco Nuts
Okay, we might be stretching the “nut” definition here. There really aren't many nuts starting with U, but now you know ulluco is actually a root veggie. Fun accidental fact!
Let’s keep going.
Walnuts
Covered earlier, but worth repeating: Don’t sleep on walnuts. Add them to smoothies, toast them for oatmeal, or just eat a handful post-workout. Great all around.
Xigua Seeds
Yes, we're getting creative. “Xigua” is a Chinese word for watermelon, so its seeds technically count. Roasted watermelon seeds are actually a snack in some cultures.
Try them next time you’re looking for something totally different.
Yellow Nutsedge
Another "not really a nut" nut. Also called chufa—it's the same as tiger nuts we mentioned earlier. Wild how many “nuts” aren’t nuts.
Zedoary Root
It’s not a nut either, but it looks like a cross between turmeric and ginger. Not a bad note to end on if you’re into earthy flavors.
Final Thoughts
Not all nuts are created equal—and not all “nuts” are technically nuts—but that’s kind of the beauty of it. You can explore by swapping your go-to almond butter with cashew, trying a new trail mix, or even roasting something new at home.
Next time you're at the store, grab a kind you don't recognize. Sometimes a small snack switch is all it takes to break the routine and find something you actually look forward to.
So tell me—what nut are you trying next?
