Nuts, kernels, and mixes: natural and organic quality

Nuts in the kitchen are the high-fat, edible kernels of trees and shrubs that ripen inside a hard shell. Almonds, walnuts, Brazil nuts, and cashews fall into this category, as does the Siberian cedar nut. In this category, you will find them unroasted and unsalted, as flakes and flour, and in mixes with dried fruits.

Not all nuts are the same: a brief look at botany

What the kitchen calls a nut is often something else botanically. The almond is the kernel of a stone fruit, making it a relative of the peach and apricot. The Brazil nut is the seed of a large, woody capsule fruit in which many seeds lie tightly packed together like orange segments. The cashew grows as a kidney-shaped kernel at the bottom of the cashew apple. And the cedar nut is actually the seed of the Siberian stone pine, closely related to the pine nut. While this doesn't matter for muesli, cakes, or salads, it is fascinating for understanding flavor and fat: each variety brings its own character, from sweet and mild to slightly tart.

Natural, roasted, partially defatted: what the terms mean

Natural means the kernels are neither roasted, salted, nor seasoned after shelling. They taste milder and offer you complete versatility. Roasting brings out roasted aromas; you can easily do this yourself in a few minutes in a dry pan if desired. Raw food quality means that the nuts were handled gently during processing without high heat. Partially defatted almond flour is created when oil is pressed from almonds: the remaining press cake is finely ground. The flour is drier than ground almonds and has a mild almond scent.

Our producers for nuts

The Ölmühle Solling from Boffzen on the Weser river packages its organic nuts in glass jars with screw lids. The Brazil nuts are whole kernels, creamy and mild with a fine, slightly bitter note. The walnuts come as whole halves in raw food quality, fine and mild. The cashews are also of raw food quality, slightly sweet and delicately nutty, while the almonds are whole, unblanched sweet almonds with brown skins from EU agriculture. The almond flour originates from their own cold-pressing of almond oil in Boffzen: the ground press cake of unroasted sweet almonds from Spain or Sicily.

TAIGA Naturkost from the Palatinate region works with Siberian cedar nuts harvested from the wild in the Altai mountains. Our top seller is the "Taiga" Supermix with cedar nuts, fermented cocoa beans, cashews, mulberries, and physalis—sweet, sour, and tart all in one bag. Also very popular is the "Kunterbunt" Nut Mix with cashews, cedar nuts, pecans, almonds, goji berries, and sour cherries. Both mixes are raw, organic, vegan, and have no added sugar. For muesli and baking, there are the Siberian Cedar Flakes: partially defatted cedar nuts, broken into flakes in the Palatinate after the oil has been cold-pressed, mild-nutty and finely sweet. Dried goji berries are also great in muesli; they are unsulfured, organic, soft, slightly tart, and mildly sweet.

Nuts in the kitchen: from breakfast to dinner

In the morning, nuts find their way into muesli, porridge, or yogurt; both TAIGA mixes and the cedar flakes are made exactly for this purpose, with goji berries replacing raisins. At noon, you can sprinkle roasted almonds over salads and roasted vegetables or stir-fry cashews in a wok until they are golden brown. Soaked and pureed, cashews become the base for creamy soups and dips.

Walnuts belong in lamb's lettuce with pear, on bread, and on cheese platters. Coarsely chopped Brazil nuts combined with breadcrumbs and butter make a crust for fish fillets. When baking, chopped almonds and walnuts go into breads, rolls, and cakes, while almond flour goes into cookies, pancakes, and doughs; you can even use a spoonful to thicken a soup. And in the evening, a bowl of nuts and dried fruits is the perfect companion for a game night.

Buying and keeping nuts fresh

• Whole or processed: Whole kernels stay fresh longer than chopped or ground ones because less surface area is exposed to the air.
• Natural or roasted: You can roast natural nuts yourself as needed – they taste most intense when freshly roasted.
• Mix or variety: Mixes are ready-to-eat snacks, while single varieties are more flexible for cooking and baking.
• Storage: Nuts contain a lot of fat, which can go rancid due to light, heat, and air. Store them in a cool, dark, and airtight place; in the summer, the refrigerator is a good spot. Transfer opened bags into a glass jar with a lid.
• Check: If nuts smell or taste musty or bitterly rancid, they belong in the trash.
• Allergens: Almonds, walnuts, Brazil nuts, cashews, and pecans are classified as tree nuts and must be declared; the information is provided with every product.

Continue in Cooking & Enjoyment

Nuts, kernels & seeds belong to our Cooking & Enjoyment category. You can also find almonds, walnuts, and almond flour under Baking, along with coconut flakes and coconut blossom sugar. Those who prefer their nuts stirred into sauces should take a look at Pesto, where you will find walnut pesto, cashew-pumpkin seed pesto, and wild garlic with cedar nuts.

Ordering nuts online

Whether you need Brazil nuts for a fish crust, almond flour for Christmas cookies, or the Supermix for a hike: order your nuts online from Leni & Hans, and they will be with you in 1–3 days.