Choosing Nuts

Nuts are processed for the market in a number of ways. The freshest nuts are still in the shell. These are abundant in markets during the winter holiday season and are best for long storage. In general, the larger the nut the better the taste, though small wild nuts can have a wonderfully earthy flavor. Nuts in the shell should be heavy for their size, and intact with no cracks or holes. Scarring can betray age and dryness. Any nut with visible mold should be avoided. Unshelled nuts are often sold in bulk, while shelled nuts are usually packaged, and may be raw or roasted, left whole, slivered, sliced, chopped, broken into larger pieces, or finely ground. All these forms have specific uses in the kitchen. Packaged whole, shelled nuts should be plump and have a uniform color; in bulk they should smell fresh.