Nuts

Whole Kernel

Whole shea nut kernels are complete seed meats from the seed of Vitellaria paradoxa from African savannah parklands, not sliced or chipped, sold for snacking, topping, and controlled chopping. Intact surfaces oxidise a little slower than fine pieces and look premium on pastries and salads. Flavour should be shea butter for food is mild and fatty; much global shea is cosmetic, but edible grades exist in regional cooking. Toast evenly in a low oven, shaking often, then cool fully before packing or the residual heat will soften the crunch. Use them in cooking such as West African soups and frying fats, plus edible refined shea in some food industries. Species handling: women-led traditional collection and butter processing remain culturally central. Storage: butter keeps cool and sealed; kernels are intermediate goods. Specify edible vs cosmetic shea for kitchen use; not all retail shea is sold as food. Allergen: tree-derived fat; food vs cosmetic grades differ. In comparison, valued as butter more than as a cocktail snack kernel. Pick out damaged kernels before service; one rancid piece is memorable for the wrong reason.