Nuts are an excellent source of vitamin K and a valuable source of thiamine, riboflavin, niacin, folic acid and pantothenic acid.

Learn more about the origins of your favourite types of nut below and how best to use them in your cooking.

Check out our 6 ways with almonds slideshow for some real cooking inspiration.

• Almonds

  The kernel of the fruit of the eastern Mediterranean almond tree. Small, oval and flat, they are encased in a brown, pitted shell. They can be purchased whole, shelled with skin on, blanched, flaked, slivered, ground, sugared and salted. Used extensively in Middle Eastern pastries, stuffing, salads, coatings, desserts and stir-fries. Also a favourite snack food.

• Pistachio

  Fruit of a small tree from the Middle East and Africa, now grown extensively in Australia. Small, oval, green kernel inside a hard, neutral shell. This splits lengthwise when ripe. Purchase in shell, shelled or salted. Used as a snack, in meat dishes, ice-cream, baking and pates and terrines.

• Macadamia

  Native to north eastern Australia, macadamias are pale cream, round kernels, which are encased in a hard brown shell. They have a rich, buttery, crisp texture. Purchase them whole, shelled, roasted, pieces and salted. Used in confectionary, desserts, biscuits, fish dishes, salads and are the perfect snack with cocktails.

• Cashews

  From the cashew tree native to Brazil. They are pale cream, kidney shaped nuts with a firm texture. Purchase them whole roasted and salted. Used extensively as snack food, they are also delicious with Chinese dishes, salads, curries, loaves, stuffing and in the vegetarian diet.

• Hazelnuts

  Fruit of the hazelnut or cobnut tree native to the Mediterranean region. Small, round, smooth nuts with a pointy tip. The cream nut is encased in brown skin. Purchase them whole in shell and shelled, chopped, roasted and salted. Used a lot in baking, pastries, desserts, salads and crumble toppings.

• Peanuts

  Native to the south of America, the peanut is actually from a legume that produces pods. They ripen underground. The fibrous, light brown pods contain the hard, smooth nut in a brown or dark pink skin. Purchase them whole, shelled, raw, roasted salted and chopped. Very versatile as they make great snacks, and are used extensively in cooking from baking to salads. They are the main component of satay sauce.

• Pecans

  Related to the walnut, pecans are native to North America. The long, ridged kernel is encased in a red, shiny oval shell. They are less bitter than the walnut. Purchase them whole, shelled and pieces. They are used in desserts, cakes, salads, vegetarian cooking and in the popular dessert Pecan Pie. They can be used in place of walnuts if desired.

• Walnuts

  From the walnut tree, native to Iran. The kernel is shaped similar to a 'brain', they are covered in brown skin and encased in a hard, brown slightly shiny shell. They have a distinctive, slightly bitter flavour and a moist texture. Purchase them whole, shelled, halved and in pieces. Very versatile in cooking as it can be used in desserts, salads – a main component of the famous Waldorf Salad – with cheese and poultry. It is now available as an oil.

• Pine nuts

  The seed of the stone pine, native to the Mediterranean. They are small, cream, elongated nuts with a soft texture. Purchase them shelled, raw and toasted. They are used a lot in Middle Eastern and Italian cooking – a main component of pesto sauce – and are delicious when combined with couscous, salads, vegetables, pastries and breads.

  YOUR SAY: What's your favourite type of nut? And how do you best like to use nuts in your cooking? Tell us below!