Our premium selection of nuts
Arachis hypogaea
In shell, raw & blanched. In varieties Runner, Virginia and Java/Bold.
An oval kernel wrapped in a thin, papery skin ranging from light tan to reddish-brown, growing two to four to a pod underground. Kernel size varies by type, from the small, round Java/Bold to the larger, elongated Virginia.
Peanut butter, roasted and salted snacks, confectionery, peanut oil, savoury dishes such as satay, and as an ingredient in bakery products.
USA, China, Argentina, Nicaragua, Brazil, India, Sudan, Nigeria, Senegal, Guinea and Myanmar.
Anacardium occidentale
Cashew nut kernels.
A kidney-shaped nut, grown at the base of the cashew apple, with a hard outer shell. Colour ranges from light green to light brown.
A snack on its own, or processed into cashew cheese, butter and milk — widely used in cooking across the Far East and the Indian subcontinent.
Ivory Coast, Vietnam, India, Cambodia, Nigeria, Ghana, Brazil, Burkina Faso, Benin, Guinea-Bissau, Mali, Togo, Senegal, Tanzania, Mozambique.
Prunus dulcis
Natural almonds, in-shell and shelled, plus raw & blanched, sliced, diced and slivered. In the main commercial varieties such as Nonpareil, Californian and Mission.
A flat, oval kernel with a light brown, slightly wrinkled skin when natural, or smooth and ivory-white once blanched. Shape and shell vary by variety, from the thin-shelled, smooth Nonpareil to the smaller, darker Mission.
Snacking, almond milk, baking flour, confectionery and marzipan, bakery and cereal inclusions, almond oil for cosmetics and almond butter.
United States, Australia, Spain, Chile and Turkey.
