Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Snacks
Nuts
Rich and buttery raw, toastier and more savory once roasted.
Lens analyzedNuts cover tree nuts like almonds, cashews, and walnuts along with peanuts, which are technically a legume but sold and eaten the same way. Most are shelled, roasted, and salted for snacking, or left raw for baking and cooking.
Where it comes from
Almonds and pistachios trace back to Central Asia and the Middle East, cashews to Brazil, and peanuts to South America, so a bowl of mixed nuts is really a gathering of several separate agricultural histories. Roasting and salting for snacking became common once shelling and processing were industrialized in the 1900s.
Buying it
Buy from a store with steady turnover so the nuts haven't sat on a shelf for months, and give the bag a sniff if you can — any sharp, paint-like smell means the oils have turned.
Storing it
Keep roasted nuts sealed in the pantry for everyday use; if you've bought more than you'll finish in a couple of months, move the extra to the fridge or freezer so the oils stay fresh longer.
Keeps about 6 months in the pantry.
Recipes that use nuts
More snacks
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Checked for each member
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What it costs near you
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Your household memory
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