Nuts
Hickory
Hickory covers nuts of Carya species native mainly to eastern North American forests— pecan is a famous relative usually traded under its own name. Sweetness swings by species: shagbark and shellbark can taste candy-rich, while bitternut is not a dessert meat and will spoil a pie if mixed in. Shells are hard; curing and careful cracking free oily kernels that freeze well and rancidify in warm bins. Foraged American baking, regional sweets, and wild-food cookery still rely on small lots more than bulk orchards. Species identification is part of the recipe—never assume every hickory equals pecan mildness. Good sweet meats smell clean and rich; bitter species and paint-smelling rancid lots both fail quality. Label as a tree nut in the walnut family.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 54.2 g
- Saturated Fat 6.73 g
- Trans Fat 0 g
- Monounsaturated Fat 29 g
- Polyunsaturated Fat 13 g
- Cholesterol 0 mg
- Sodium 4.98 mg
- Salt 0.01 g
- Total Carbohydrate 17.9 g
- Dietary Fibre 8.46 g
- Total Sugars 3.95 g
- Complex / starch 4.64 g
- Protein 18.4 g
- Water 3.87 g
- Energy 638 kcal
- Water 3.87 g
- Carbohydrates 17.9 g
- Sugars 3.95 g
- Monosaccharides 2.76 g
- Disaccharides 1.19 g
- Starch 4.64 g
- Amylose 1.16 g
- Amylopectin 3.48 g
- Digestible Starch 3.94 g
- Resistant Starch 0.46 g
- Fibre 8.46 g
- Soluble Fibre 2.96 g
- Insoluble Fibre 5.5 g
- Protein 18.4 g
- Plant Protein 17.5 g
- Fat 54.2 g
- Saturated Fat 6.73 g
- Monounsaturated Fat 29 g
- Polyunsaturated Fat 13 g
- Vitamins 87.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.21 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2.01 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.7 µg
- Vitamin B9 — Folate 38.7 µg
- Vitamin C 2 mg
- Vitamin E 4.74 mg
- Vitamin K 4.7 µg
- Minerals 232 mg
- Major Minerals 223 mg
- Trace Minerals 8.8 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.21 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 2.01 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.7 · vitamin-b9-folate: 38.7 · vitamin-e: 4.74 · vitamin-k: 4.7 ·
Minerals
Sodium: 4.98 · Potassium: 159 · Calcium: 59 · Iron: 1.4 · Zinc: 2.4 · Iodine: 5 ·
Nuts pack energy-dense oils, plant protein, and fibre; sodium stays low until salted.
In the kitchen
Culinary partners and combinations that usually underperform with Hickory.
Usually avoid with
Often clash in flavour or tradition
History
Indigenous peoples of eastern North America gathered hickory nuts as a major mast food.
Settlers learned sweet versus bitter hickory species from Indigenous knowledge and experience.
Hickory remained mostly local and foraged while pecan commercialised more heavily.
Foraging culture and specialty crackers kept sweet hickory nuts in niche US markets.