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  Edible Nuts of the World  | Nutritional Facts

Chocolate

Theobroma cacao is the genus

the oldest and one of the most important commercial food crops in the world

 

The seeds are clustered in large pods that hang on the trunk of a tropical tree known to all the world as the source of chocolate.  The pod holds between 20 and 50 seeds which are extracted, fermented, dried and then converted to chocolate or cocoa.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Panama Tree

The Panama Tree from Panama yields seeds that may be eaten in a similar way to the Java Olive nuts.       The Panama Nut is lined with irritating hairs which makes the nut less desirable.

 

The Maranhao Nut

A close relative of the Java Olive, the Maranhao Nut has an almond-like taste.   The seeds are black, each an inch in diameter..    They are mostly roasted for human consumption. 

Other edible Species:

Buddha's Coconut    East Indies   the winged seeds of its large fruit are eaten

S Balanghas     Tropical East Africa    The seeds, when roasted, are nearly as palatable as chestnuts.

Chica and Panama   These seeds are called chica by the Braziians, and panama by the Panamanians and are commonly eaten as nuts.

S Guttata     Bombay, India  These seeds are eaten by native Bombay natives.

S Urens   These seeds are roasted and eaten by Gonds and Kurkurs of Central India

      

 

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Our favorite recipes

Chocolate Caramels

a thoughtful gift

2-1/2 cups sugar
1 cup corn syrup
1 cup water
1 cup light cream
1 cup butter 2 sticks)
3 squares unsweetened chocolate
1-1/2 oz piece parafin cut into small pieces (1-1/2" squares)

Combine all ingredients into a 4 quart heavy saucepan.  Stir and cook over medium heat until sugar is dissolved and butter and parafin are melted.  reduce heat to low, stir occasionally, until mixture reaches 240 degrees. (about 40 minutes)

Continue stirring continuously and vigorously to prevent scourching, to a firm ball stage. (248 degrees).  (another 20 minutes)

Remove from heat and pour into a lightly buttered 9" square pan.   When candy gets firm, mark into 3/4" strips with a knife.  When candy is cool and firm (about 3 hours) cut into strips, remove strips from pan, and cut into squares.  wrap individually with waxed paper.  Makes about 120 caramels or 2-1/2 pounds.

More recipes

Little known facts

Caramel and Butterscotch are made in similar ways to toffee, as is fudge. The difference is in the degree of boiling temperature and the ways in which they are cooled. This whole process uses high-heat to convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply variations of this process.

more about candy

Half a century of fun

The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane, Washington. Over the years The Nut Factory has grown into a large snack food manufacturer. We ship over 400 product every day to businesses everywhere throughout the United States.

Our history

Other interesting web sites

The Cook's Thesaurus Has Substitutions for Thousands of Ingredients

Copycat Recipes Recipe Knock-offs from Famous Restaurants

More links

Nut and Snack Commodity Market

Here is a wonderful Nut Crop information site.

This site is loaded with walnut facts.

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