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nuts — ground

Nuts & SeedsYear-round. Nuts are harvested seasonally (typically late summer through fall depending on variety), but dried nuts and ground nut products remain shelf-stable and available throughout the year.

Ground nuts are rich in plant-based protein, healthy monounsaturated and polyunsaturated fats, and fiber. They also provide essential minerals including magnesium, copper, and manganese, along with vitamin E and various phytochemicals.

About

Ground nuts are tree nuts or legume-based nuts that have been mechanically processed into a fine powder or paste, reducing whole nuts to particle sizes ranging from coarse meal to fine flour. The term encompasses preparations from diverse nut varieties including almonds, hazelnuts, walnuts, cashews, pistachios, and peanuts (technically a legume), among others. Ground nuts retain the natural oils, proteins, and nutrients of their whole-nut counterparts while offering enhanced dispersibility in batters, doughs, and sauces. The grinding process may occur at room temperature (producing drier meals) or with slight heat and pressure (yielding nut butters with concentrated oils).

Culinary Uses

Ground nuts serve as versatile baking ingredients, thickening agents, and flavor components across global cuisines. In European pastry, ground almonds and hazelnuts form the foundation of macarons, tortes, and dusting powders. Ground nuts thicken savory sauces in Middle Eastern and Asian cooking—as in romesco, certain pesto variations, and Southeast Asian curry pastes. They contribute structure and moisture to cakes, cookies, and breads while providing nutritional density. Ground nuts also function as breadcrumb substitutes in low-carbohydrate cooking and as binding agents in vegetarian patties and nut-based "meats."

Forms & Preparations

Coarse meal — Roughly ground nuts with visible particle texture, used in cakes, crust mixtures, and as toppings.
Fine flour — Finely milled nuts with flour-like consistency, ideal for delicate pastries, macarons, and cake formulations.
Nut butter — Finely ground nuts processed until natural oils release, creating a paste; used in sauces, spreads, and baking for moisture.
Blanched nut flour — Ground nuts with skins removed, producing a lighter color and milder flavor; preferred in delicate pastries.
Roasted and ground — Nuts roasted before grinding, intensifying flavor; common in nut butters and for savory applications.
Dusting powder — Very finely ground nuts used for coating and decorating cakes, pastries, and finished dishes.