Known in hindi as “Akhrot”, walnuts are a modern day superfood. Their enormous health benefits, have made their demand all over the world increase by significant amounts. Among nuts, the case may be made that walnuts are king, as research shows they may boost your health in a number of ways at very easy-to-achieve “doses”. Eating just about three pieces of in shelled walnuts, may be all it takes to take advantage of their beneficial properties.

Usage

Pecans were one of the most recently domesticated major crops in USA. USA produces between 80-95% of the world’s pecans. Pecans have a distinctive, palate pleasing earthiness with a mild, buttery flavour. They also have a subtle sweetness that may be a key factor in their popularity as a recipe ingredient for both traditional and innovative recipes. Pecans rank highest among all nuts in antioxidants levels. They help maintaining healthy skin and hair and offer anti ageing benefits. They are also a good source of iron. Pecans also contain ellagic acid, vitamin E, and cartenoids that work interactively to protect the body from diseases.

Usage

Pecans can be eaten raw or can be salted or sweetened. They are sprinkled over desserts, sundaes and ice creams. They are also used in confectionery as an addition to biscuits, sweets and cakes. They are the primary ingredient of "Pecan pie", a classic South American dish. 2-3 pieces of pecans should be included in your daily diet because of their enormous nutritional value and health benefits.

Commonly known in India as “Chilgoza” or “Nioze”, pine nuts are basically edible seedsof pines. The pine nut species will take a time that depends on the exact species to complete its maturity, and to reach maturity the environmental conditions must be favourable for the tree and its cone. Pine nuts contain 10-34% protein depending on species. They are also a source of dietary fibre. In shelled pine nuts have a longer life than their shelled counterparts. Pine nuts are a major ingredient in the preparation of pesto sauce.

Usage

Being packed with proteins, 6-7 pieces of pine nuts should be included in the diet on daily basis. Their usage in pesto sauce preparation make them a high in demand nut in the Western European markets.

Pine nuts are the edible seeds that are harvested from certain species of pines. They grow between the scales of the pine cones. Pine nuts are more commonly known in India as “chingoza” or “nioze”. They are also called pignolias. They are ivory coloured and generally measure ½” in length. They have a soft texture and buttery flavour, and can be eaten raw or roasted. Pine nuts are rich in vitamin E, which is valuable antioxidant nutrient. In addition to vitamin E, these nuts also contain antioxidants such as vitamin A, B, C, D and K, which helps eliminating free radicals thereby preventing diseases and slowing the ageing process. Pine nuts are also good source of calcium, thiamin, riboflavin, niacin, folate and phosphorus, B2 and potassium.

Usage

Being packed with proteins, 6-7 pieces of pinenut kernels should be included in the diet on daily basis. Their usage in pesto sauce preparation makes them a high in demand nut in the Western European markets.

Pistachios have a unique shape and texture. One of their main distinguishable characteristics is their green colour, which can be seen once they are shelled. Their flavour is distinctive and easily detected when used as an ingredient in main dishes, desserts and confections. The sweet, nutty and fruity flavour makes pistachios a delightful experience for the taste buds. Pistachio kernels are a good source of protein, fats, minerals and also high in antioxidants. Raw pistachios are extensively used as toppings in desserts, sweets, puddings, etc. Eating pistachio nuts has plenty of health benefits and can also boost your immunity system, preventing infections.

Pistachios are a member from the cashew family and their unique nutty taste distinguishes them from other nuts. Pistachios thrive in a hot, dry climate. When the pistachios are ripe, they are harvested mechanically. A shaker is attached to a tractor. The tree is shaken and the nuts fall onto a net. The epicarp, which is the hull, is removed mechanically. These nuts are then washed, rinsed and soaked overnight in a brine solution, after which they are spread out to dry. Once dry, the pistachios are salted again and dry roasted. Pistachios are a good source of fiber and help maintain an acceptable cholesterol reading. They are an excellent source of many vitamins and minerals. They are also an excellent source of proteins and have excellent percentage of copper, magnesium, manganese, phosphorus, calcium, iron, zinc and selenium to offer.

Apricots are those beautifully orange colored fruits full of beta-carotene and fiber. Relatives to peaches, apricots are small, golden orange fruits with velvety skin and flesh, not too juicy but definitely smooth and sweet. Their flavour is almost musky, with a faint tartness that lies somewhere between a peach and a plum. Apricots are rich in many plant antioxidants. Turkish apricots are a rich source of vitamin A, calcium, potassium and iron, besides being a good source of fiber, sugar, carbohydrates and saturated fats. They make a delicious snack, as they are relatively low in calories and fat. These apricots are treated with SO2 in order to provide colour retention and longer shelf life.

Usage

2-3 pieces of turkish dried apricots should be taken on alternative days. People having asthma or sulphite allergies should avoid these, and rather opt for Afghani apricots by Jain dry fruits. Turkish dried apricots are used in millions of recipes and cuisines all over the world. Their wide application, health benefits, and fruity taste, makes them a customer favourite.

Known commonly as “akhrot giri” walnut kernels demand all over the world has boosted in the recent years. Their enormous health benefits have made them amongst the most popular superfoods. Daily consumption of walnut kernels yield visible benefits in a matter of months.

Usage

5-6 pieces of walnut kernels should most definitely be included in every day’s diet for abundant health benefits. We can further improve the quality of walnuts kernels by soaking them in water overnight. This will tend to lower some of the enzyme inhibitors and phytic acid. After soaking, you can dehydrate them at a low temperature, until they are crispy again, as they are far more palatable when they are crunchy. Many people remove the outermost layer of  walnut kernels, however Jain dry fruits recommends its customers to resist the urge to remove it. Outermost layer of the walnut kernels which is whitish, brownish, flaky has a bitter flavour. But upto 90% of the antioxidants in walnuts kernels are found to be in that skin, making it the healthiest part to consume. Walnut kernels can be used in many recipes, bakery and confectionery. They are a multipurpose nut.