ALMONDS: Not just for sweets, the almond gives a classy touch to savory dishes as well. They are a member of the rose family along with peaches, apricots, etc. Nutritionally, almonds are probably the best all around nut. Their fat content is less than most, about 60 percent, and the protein concentration is nearly 20 percent.

Almonds are also are good sources of plant-based protein and monounsaturated fats. High in oleic acid, which has been shown to reduce cholesterol and heart disease, and in fiber, which aids in digestion. They are also cholesterol-free and rich in calcium, fiber, iron, folic acid and vitamin E. Almonds contain a compound called amygdalin, commonly known as laetrile, which has caused almonds to be considered as a cancer-preventing nut. Use raw or roasted in steamed or stir-fried vegetables; in cookies, breads, and muffins. Mix in hot and cold cereals.

Like all nuts, almonds are best kept refrigerated for short-term use or stored in the freezer for longer-term use. Less familiar than these whole nuts are some almond products available in local natural-foods stores. Almond butter, made from roasted and ground nuts, is a pleasing alternative to peanut butter. Almond milk, prepared by initially soaking almond meal in water, is said to have soothing and healing properties. Almond oil, which is used in the manufacture of cosmetics because of its beneficial effect on the skin, can be used as a moisturizer and for massage. (It takes 1000 pounds of almonds to make 1 pint of almond oil.)

California produces 80% of the world's supply of almonds. The world's largest almond factory is in Sacramento, California. It processes 2 million pounds of almonds a day.

Chocolate manufacturers currently use 40 percent of the world's almonds and 20 percent of the world's peanuts.

Historians generally agree that almonds and dates, both mentioned in the Old Testament of the Bible, were among the earliest cultivated foods.

Japanese teenagers enjoy snacking on a mixture of dried sardines and slivered almonds. (California Almond Association)

ALMOND EXTRACT

ALMOND FLOUR (See Nut Flour)

ALMOND PASTE: Made from blanched and ground almonds, sugar and flavoring, such as almond extract and optionally egg whites (I use safe egg whites*). Almond paste is used in cookies, coffee cakes or in other pastries and desserts. The addition of it gives the recipe a tender moistness; the almond flavor isn't pronounced, but adds a delicate hint of sweetness.

Almond paste, in tubes or cans, can be purchased from the baking aisle in the supermarket (I use Solo Brand) or can be made at home. To keep the almond paste from oiling while combining it with the sugar, handle the mix as little as possible. If your almond paste becomes too stiff to handle after storage, place in top part of double boiler and heat over hot, not boiling, water until sufficiently soft to handle. Or, warm in the microwave (about 30 seconds on low power) until pliable.

BRAZIL NUTS: Rich, creamy flavor. High fiber. Brazil nuts are a good source of protein, yet are also about two-thirds fat, of which over 20 percent is saturated. Brazil nuts are rich in calcium, as well as magnesium, manganese, copper, phosphorus, potassium, selenium, zinc and iron.

CANDLENUT: Candlenut is the name of a tropical nut used in Malaysian cuisine. It derives its peculiar name from the fact that the oil of the nut is also used to make candles. Candlenuts are available only roasted, whole, or in pieces, because raw they are highly toxic. The function of the candlenut in satays or curries is to flavor and thicken.

CASHEWS: Rich in oleic acid, copper, magnesium and calcium, which protects bones and reduces the risk of heart disease. Cashews have some magnesium, potassium, iron, and zinc. Cashews are lower in calcium than most other nuts, and they have a lower fat and higher carbohydrate level. Sweet and creamy flavor and texture. Good as a snack with dried fruit. Top off grains, vegetables, or chicken and seafood recipes.

Cashews are native to the Americas, but widely cultivated in India and Africa since the 16th century. You never see cashews for sale in the shell because between the outer and inner shells covering the nut is an extremely caustic oil. The outer shell must be roasted or burned off with the oil (the smoke is also an irritant). The kernels are then boiled or roasted again, and a second shell is removed.

The cashew family includes: cashew, sumac, varnish tree, smoke tree, mombin, kafir plum, mango, pistachio, Peruvian pepper tree and poison ivy.

Cashews are native to the Amazon region, and were introduced to India by the Portuguese in the 16th century. Today, India and East Africa are the world's largest producers.

Oil from cashew nut shells is used in insecticides, brake linings, and rubber and plastic manufacture. The milky sap from the tree is used to make a varnish.

CHESTNUTS: Known as castagne in Italy. There are many varieties of chestnuts and the trees are common throughout Europe, Asia, and the United States. Chestnuts can be roasted, boiled, pureed, preserved, and candied. Choose unblemished shells that show no sign of drying. Chestnuts are very high in starch and lower in protein and fats than other nuts. Chestnuts have lower levels of most minerals compared to other nuts, but they are still very rich in manganese, potassium, magnesium, and iron.

CHESTNUT FLOUR (See Nut Flour)

COCONUT: See seeds