Nuts

Whole

Whole hickory means the intact harvested product of nuts of Carya species native mainly to North America as traded in-shell or as unbroken shelled units. Buying whole gives control over roasting and grind size compared with pre-ground meal of unknown age. When cracked fresh, flavour should be sweet to bitter depending on species—shagbark is prized, bitternut is not a dessert nut. Geographic story: eastern North American forests; pecans are a hickory relative treated separately in trade. Kitchen uses include foraged American baking, regional sweets, and wild-food cookery. Handling: species identification matters; crack hard shells; cure kernels. Storage: freeze sweet hickory kernels; quality varies wildly by tree. Do not grind bitternut hickory for dessert paste; species choice is the recipe. Allergen: tree nut (walnut family). In comparison terms, wilder and less standardised than pecan commerce. Reject mouldy, insect-damaged, or paint-smelling lots before they enter pastry.