Nuts & Seeds

Nuts & Seeds

Introduce essential texture and earthy richness to your cooking. From the buttery crunch of toasted walnuts scattered over a vibrant salad to the subtle, binding power of chia and flax in morning bakes, the Nuts & Seeds pantry is the ultimate toolkit for building depth. Whether finely ground into rich, creamy pastes, heavily roasted for a finishing garnish, or simmered to thicken complex sauces, these powerhouse ingredients bring a grounded, natural elegance to both sweet and savoury dishes.

0 Ingredients

Exploring the Nuts & Seeds Pantry

Cooking with nuts and seeds is all about mastering contrast. They are the secret to adding that final, satisfying crunch to a delicate dish, or providing the hidden, rich backbone to a smooth puree. This category bridges the gap between the bakery and the savoury line, offering incredible versatility.

  • The Essential Crunch: Whole, flaked, or chopped, staples like almonds, pecans, and hazelnuts provide instant architectural texture. Folded into heavy batters, scattered over roasted vegetables, or caramelized for a dessert garnish, they elevate the mouthfeel of any plate.
  • The Binding Seeds: Tiny but mighty, seeds such as chia, flax, sesame, and poppy offer profound utility. Beyond their subtle, nutty profiles, they act as brilliant natural thickeners and binders, adding structural integrity to breads, dressings, and modern bakes.
  • Rich Pastes & Butters: Transformed ingredients like tahini, almond butter, and pure peanut paste are foundational building blocks. A spoonful can emulsify a sharp vinaigrette, enrich a hearty stew, or form the luscious base of a quick, savoury pan sauce.

A Chef's Guide to Storage & Prep

Because of their high natural oil content, nuts and seeds require a mindful approach to preparation and storage to protect their delicate flavours:

  • Toasting for Depth: Never skip the toasting stage. Briefly warming nuts and seeds in a dry pan or a medium oven wakes up their dormant essential oils, transforming their flavour from flat and raw to deeply aromatic and complex.
  • Protecting from Rancidity: Heat and light are the enemies of this pantry category. To prevent the natural oils from turning rancid, store your bulk nuts and seeds in airtight containers in the fridge or even the freezer. They will last significantly longer while retaining their sweet, fresh profile.
  • Grind on Demand: Pre-ground nut meals and seed flours lose their vibrancy quickly. Whenever possible, buy whole nuts and seeds and blitz them in a food processor just before they are needed to capture their maximum aroma and moisture.

Explore Other Categories

Bakery Baking Essentials Brassicas Bulbs & Alliums Butcher's Meat Charcuterie & Cured Meats Condiments Dairy & Eggs Dried Fruits Dried Fungi Elemental Ingredients Fats & Oils Fish & Seafood Flours & Starches Foraged & Wild Fresh Baking Fresh Fruits Fresh Herbs Grains & Pulses Nightshades Nuts & Seeds Pasta & Noodles Pickles & Ferments Root Vegetables Spices Sugars Tinned & Jarred Vine Vegetables Wines & Spirits

A-Z Index

A +
Allspice Berries Almonds (Flakes) Apples
B +
Baking Powder Bay Leaves Beef Chuck Beef Mince Beef Short Rib Beef Tenderloin Beef Topside Beetroots Black Pepper Black Peppercorns Blackcurrant Jam Bramley Apples Brown Onion
C +
Candied Orange Peel Caraway Seeds Carrots Caster Sugar Celeriac Chanterelle Mushrooms Chicken Breasts Chicken Thighs Chopped Tomatoes (Tin) Cinnamon (Ground) Cinnamon Stick Clarified Butter Cloves Cocoa Powder Conchiglie Pasta Cornflour Crayfish Tails (cooked and peeled) Cucumber Curd Cheese (Twaróg) Curry Powder
D +
Dark Chocolate (70%) Dark Rye Flour Dijon Mustard Double Cream Dried Forest Mushrooms Dried Marjoram Dried White Beans Duck (whole)
E +
Eggs Emmental Cheese
F +
Fine Breadcrumbs Fine Egg Noodles Flat-leaf Parsley Floury Potatoes Fresh Basil Fresh Chives Fresh Dill Fresh Dill Crowns Fresh Lovage Fresh Sorrel Fresh Yeast Fusilli Pasta
G +
Garlic Bulb Garlic cloves Ginger (Ground) Grated horseradish
H +
Honey Horseradish Root
I +
Ice Cold Water Icing Sugar
J +
Juniper Berries
K +
Kajmak (Dulce de Leche) Kaszanka (Polish black pudding) Kefir
L +
Lard Leek Lemon Lemon Juice Ligol Apples Łazanki (Quadretti) pasta
M +
Marinated Forest Mushrooms Mayonnaise Milk Mustard Seeds
N +
New Potatoes
O +
Oak, Cherry, or Grape Leaves Ogórek Kiszony (Sour Brined Cucumber) Olive Oil Orange Zest Oranges
P +
Parsley Root Pearl Barley Pears Peas (Tin) Plain Flour Polish Smoked Sausage Poppy Seeds Pork Belly Pork Loin (boneless) Pork Mince Pork Neck Pork Ribs Pork Ribs (Smoked) Pork Shoulder Potato Starch Prunes (Pitted) Pumpkin
R +
Radishes Raisins Rapeseed Oil Red Bell Peppers Red Kidney Beans (Tin) Red Wine (Dry) Ridge / Ground Cucumbers Rustic Bread Rye Bread
S +
Salt Sauerkraut (Kapusta Kiszona) Savoy Cabbage Sea Salt Shallots Smoked Bacon Smoked Paprika Sour Cream Sparkling Water Spring Onions Stale White Bread Strawberries Strong Wheat Flour (Bread Flour) Sweet Paprika (Noble Sweet) Sweetcorn (Tin) Szara Reneta (Grey Reinette)
T +
Tomato Passata Tomato Puree Tomatoes (Vine-Ripened) Turkey Neck
U +
Unsalted Butter
V +
Vanilla Extract Vanilla Pods Veal Loin Vegetable Oil Vodka
W +
Walnuts (halves) Water Waxy Potatoes White Cabbage White Pepper White Rice (short-grain) White Sausage (Raw) White Wine (Dry) White Wine Vinegar Whole Chicken Wild Blueberries
Y +
Young White Cabbage Young beets with greens (untrimmed)
Z +
Zakwas Pszenny (Sour Wheat Starter) Zakwas z Buraków (Fermented Beetroot Juice / Beet Kvass) Zakwas Żytni (Rye Starter) Zander Fillets