& 1/4 lbs. ground nuts
Ground nuts are nutrient-dense, providing plant-based protein, healthy monounsaturated and polyunsaturated fats, dietary fiber, vitamin E, magnesium, and various phytonutrients. The grinding process increases bioavailability of certain nutrients while concentrating caloric density relative to whole nuts.
About
Ground nuts are nuts that have been mechanically processed to a fine, flour-like consistency. This category encompasses a wide variety of tree nuts and legume-derived nuts—including almonds, peanuts, walnuts, hazelnuts, pecans, and macadamia nuts—that are shelled, roasted or raw, and then finely milled or ground. The grinding process breaks down the nut's cellular structure, releasing oils and creating a uniform texture that ranges from coarse meal to fine powder, depending on equipment and duration of processing. Ground nuts retain the nutritional profile and subtle flavor characteristics of their whole counterparts while achieving greater surface area for mixing, binding, and hydration.
Culinary Uses
Ground nuts serve multiple functions across global cuisines: as a binder and thickener in sauces (such as satay and mole), as a base for nut butters and pastes, as a component in baked goods and confections, and as a coating or crust for proteins. In Middle Eastern and North African cuisines, ground nuts are essential to savory dishes and spice blends; in Asian traditions, particularly Southeast Asian, they form the foundation of rich, complex sauces. Ground nuts are also used to create dairy-free milk alternatives, to add depth and protein to grain-based dishes, and to create textural contrast in both sweet and savory preparations.