January's Tag Game ~ Nueces ~ Nuts Community Forums - p1

Fri Dec 30, 2011 11:34 am

Forum Host

History

~ Nuts have been a major part of the human diet for more than 780,000 years and served as a major source of the human diet in most of the prehistoric world. Today, nuts remain an important component of the daily dietary needs of many people and are utilized in daily cooking in many world cuisines.

Spain is one of the top producers of almonds, hazelnuts and walnuts. And a wide variety of nuts are utilized in many different world cuisines, from savory main dishes to delicate sweet pastries. Almond-based and milk-based desserts are very common. The Spanish treat called Turron, which is an almond nougat candy eaten at Christmas and other special occasions, is probably the best-known of these sweets.

Did you know that hazelnuts--not almonds--are the most popular nut to be mixed with chocolate?

Health and Nutrition

~ Nuts are good sources of vitamins E and B, and many varieties of nuts are also rich in protein, folate, fiber, and essential minerals such as magnesium, phosphorus, potassium, copper, and selenium.

Nuts are most healthy in their raw form, because up to 15% of the healthy oils that naturally occur in nuts are largely lost during the roasting process. Roasting at high temperatures can also cause chemicals that advance the aging process to form, reducing the nut’s optimal flavor at a quicker rate. In addition, raw or unroasted walnuts are found to have twice as many antioxidants as roasted or processed nuts.

~ Several epidemiological studies since 1993 have revealed that people who consume nuts regularly are less likely to suffer from coronary heart disease. Since then, many repeated clinical trials have found that consumption of various nuts, especially almonds and walnuts, can lower LDL (“bad”) cholesterol concentrations. In addition to possessing cardio-protective effects, nuts generally have a very low glycemic index. (GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and more rapidly release glucose into the blood system are said to have a high glycemic index, and conversely carbohydrates that release glucose more gradually into the blood system are said to have a low glycemic index.) Consequently, dietitians frequently recommend that a variety of nuts be included in diets prescribed for patients with insulin resistance problems, such as type 2 diabetes.

Nuts used for food, whether a true nut or not, are among the most common food allergens, and tree nuts in particular are one of the most common types of such food allergies. People with tree nut allergies are seldom allergic to just one type of nut but are usually advised to avoid all tree nuts. The severity of the allergy varies from person to person, and exposure can often increase sensitization to the nuts. For individuals with milder reactions, the raw nut protein usually causes a more severe reaction than the oil, so extra roasting or processing can reduce the allergic reaction. The most severe nut allergy reaction is anaphylaxis, an emergency situation requiring immediate medical attention and treatment with epinephrine.

Tree nut allergies are distinct from peanut allergies, as the peanut is a legume whereas a tree nut is a hard-shelled fruit of a specific plant.

Did you know that hazelnuts are often used as the model when researchers conduct studies of tree nut allergies?

Who’s Nuts About Nuts?

Almonds are not a true nut but a drupe, or cultivated seed of the almond tree which is native to the Middle East and South Asia. Almonds are usually 3.5-6cm (or 1 inch) long. The U.S. (primarily California state) and Spain are the top producers of almonds. Almonds are excellent eaten as a snack either raw or toasted, and they are used for both savory and sweet dishes. Almonds are the primary component of marzipan, nougat and the sweet Spanish nougat-based treat called Turron.

Brazil Nuts come from the Brazil nut tree which is native to South American and occur as scattered trees in large, pristine forests on the banks of the Amazon and other regions of South America. The Brazil nut trees rely on the presence of the orchid Coryanthes vasquesii which does not grown on the Brazil tree itself. Brazil nuts are 18% protein by weight, 13% carbohydrates and 69% fat (91% of the calories come from fat). The saturated fat of Brazil nuts is among the highest of all nuts, surpassing even macadamia nuts, though they do have nutritional value including being high in vitamins and minerals, and perhaps the richest dietary source of selenium (which research suggests that proper selenium intake is correlated with a reduced risk of both breast cancer and prostate cancer).

Cashew plants are native to South America, but the Portuguese brought them to India in the 1500s and from there they spread throughout southeast Asia and eventually to Africa. The cashew, while not a true nut except perhaps in culinary terms, is botanically classified as a seed or oval-shaped drupe from the cashew fruit. Some people are allergic to cashews, though cashews are a less frequent allergan than are other nuts or peanuts. Cashews are popular snacks eaten raw, salted, sugared or chocoloate-covered. Cashews are commonly used in many cuisines, perhaps most widely utilized in a variety of Asian cuisines.

~

Chestnuts are contained in a spiny (very sharp) bur of the chestnut tree and can originate from 8 or 9 different shrub species in the beech family native to the Northern hemisphere. The chestnut itself has about 180 calories (much lower than walnuts and almonds) and contains no cholesterol or gluten and very little fat (mostly unsaturated fat). Their carbohydrates content compares to that of wheat and rice, and they have twice as much starch as potatoes. Chestnuts are the only “nut” that contains vitamin C, with about 40mg per 100g of raw chestnuts.

Hazelnuts (also known as filberts) are the nut of the hazel tree. Turkey is the leading producer of hazelnuts, but they are also produced commercially in the U.S. (primarily in Washington and Oregon) as well as Spain and Italy. Hazelnuts are used to make praline, and they are the used to make the commercial product Nutella. Hazelnuts are rich in protein and unsaturated fat, and they contain significant amounts of thiamine and vitamin B. They are harvested annually in mid-autumn and make a fall and winter addition to many dishes, including desserts, salad toppings, and other dishes.

Macadamia nuts come from the nine species of flowering trees of the Proteaceae family that is native to eastern Australia, New Caledonia, and Indonesia. The macadamia nut itself is the fruit that contains two seeds with very hard woody shells. Only two of the varieties have commercial value; the remaining genus possess poisonous or inedible nuts. Commercial production of macadamia nuts is primarily Hawaii and Australia, though South Africa, California state, and parts of South America and Central American also are commercial producers of macadamia nuts. Compared to other nuts, macadamia nuts are quite high in fat and low in protein. Macadamia nuts are toxic to dogs which can lead to weakness and hind limb paralysis occurring within 12 hours of ingestion, though full recovery can occur within 24 to 48 hours if opiate medication is given for high doses of toxicity.

Peanuts are not a nut, but rather they are in the legume or “bean” family. They are referred to as a groundnut in many regions, including most of Africa. The peanut was probably first cultivated in Peru but are now cultivated in the U.S., China, and other Asian nations. There are many peanut varieties, such as Spanish peanuts which are primarily grown in South Africa and the SE United States (particularly Georgia). Peanuts are utilized in a variety of different cuisines, perhaps most commonly in Asian cooking. Peanuts are eaten raw as a snack or added to a a variety of recipes. They are also used to produce Peanut Butter, lactose-free peanut milk, peanut oil and peanut flour (suitable for gluten-free diets), and they are the primary ingredient in the confection known as Peanut Brittle. Peanuts are rich in nutrients, providing over 30 essential nutrients. They are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They are also naturally free of trans-fats and sodium, and they contain about 25% protein, which is a higher proportion than any other true nut.

Pecans are from the hickory tree, which is native to south central North America and parts of Mexico. The word “pecan” is from an Algonquian word meaning a nut requiring a stone to crack. The pecan is also not a true nut but technically a drupe, or fruit from a single stone or pit surrounded by a husk. The pecan nut is dark brown, oval in shape and reaches 2.6-6cm (or 1 to 2.4 inches) in length. Pecans are widely used in many cuisines for many dishes including sweets such as cookies, pies and candy, or raw pecans can be added to salads and other dishes. Pecans are the primary ingredient in the southern speciality Pecan Pie.

Pine Nuts, called pignolos in Spain, are the edible seeds of coniferous pine trees that are widely harvested in Europe, Asia and North America. Pine nuts have been eaten in Europe and Asia since the Paleolithic period, and are frequently added to meat, fish, salad and vegetable dishes. Pine nuts can also be pressed to extract pine nut oil, which is used for its mild, nutty flavor. Only about 20 species of pine trees produce seeds large enough worth harvesting; in other pine trees, the seeds are edible but too small to be of great value for commercial purposes.

Pistachio nuts are actually the edible seed from the fruit of pistachio trees that originated in Persia (Iran), but are now found throughout the Middle East and surrounding regions as well as in the U.S. and primarily in California state. Pistachio nuts have been part of the human diet since the late Paleolithic period. Like other members of the Anacardiaceae family (such as poison ivy, sumac, mango and cashew), pistachios contain urushiol which can irritate skin and cause a painful allergic reaction. Research has shown that pistachios have significantly reduced levels of LDL (“bad”) cholesterol and elevated plasma levels of lutein, alpha-carotene, beta-carotene and gamma-tocopherol. Pistachio nuts can be eaten fresh or roasted and salted, and are great as a snacks or added to salads and ice cream. Ground pistachios are great in biscotti, cakes, cookies and other sweet treats.

Walnuts are another species which is not a true nut but is the edible seeds or drupe fruits of the juglans tree, more commonly known as a walnut tree (in the Juglandaceae family). There are many varieties of walnuts, the most common perhaps being the Persian walnut from southeast Europe. The eastern black walnut is common throughout North America, and the Hinds black walnut is native to California. Compared to certain other nuts, such as almonds, peanuts and hazelnuts, walnuts (especially in their raw form) contain the highest total level of antioxidants, including both free antioxidants and antioxidants bound to fiber.

………………………………….…………………….Tag Game

~ Some of the ingredients listed in the featured recipes listed below might not technically be classified as a true nut and could more accurately qualify as a seed or legume in strict botanical terms. But we still included many of those recipes here as they are widely considered “nuts” in general culinary terms. ~

We have selected an array of Spanish (and other) recipes from our database that include a variety of different nuts. You are free to tag one of the recipes we found, or you are free to pick any other recipe in the database that includes any variety of nuts. And there is no limit; you can tag as many recipes as you can make before the end of the month.

Featured Recipes ~ Nuts

Almond-Crusted Catalan Chicken by Mirj
This 5-star Spanish dish from the Catalonian region of Spain turns plain old chicken with sliced almonds into something quite special.

Tortilla Valenciana by littlemafia
This egg-based Spanish dish features healthy fresh spinach leaves and almond slivers (or pine nuts), and seasoned with flavorful nutmeg and a sprinkling of salt and pepper

Baby Greens With Pears, Gorgonzola and Pecans by PaulaG
The perfect side dish to accompany a pork or chicken dish, this recipe features tender baby greens topped with slices of mellow ripe pears with Gorgonzola and toasted pecans, topped with a tasty honey mustard dressing.

Tapas (Appetizers and Snacks)