BRAZIL NUT Trivia
The Brazil nut (Bertholletia excelsa), also known as para nut and cream nut, grows in tropical South America inside a hard, woody coconut-sized 'pod' that weighs about 5 pounds and contains 15 to 25 nuts. Those who gather Brazil nuts are called 'castanheiros' and they often wear wooden hats as protection from falling 'pods.'
The trees are huge, growing up to 150 feet tall and 6 feet in diameter with a crown up to 100 feet in diameter. They begin to bear fruit at about 8 years and can produce up to 500 pounds of the coconut-sized pods each year. Botanically Brazil Nuts are technically seeds.
There are very few commercial plantations in South America - most of the nuts are still harvested from the wild. Attempts to cultivate the tree outside the Amazon area have failed. Brazil nuts have a high oil content and are susceptible to rancidity.
Brazil nuts have a high fat content (about 65%) making them susceptible to rancidity. Two nuts contain as much fat as one egg.
In 1810 a small shipment of Brazil nuts arrived in New York, but it was not until after the Civil War that large quantities were imported. In 1873 three million pound of the nuts were imported.
There are about 6 Brazil nuts to the ounce.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
FOOD TRIVIA and FOOD FACTS
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
FoodReference.com (since 1999)
FOOD TRIVIA and FOOD FACTS SECTION