What is the edible part of a nut called?

December 17, 2025 •

3 min read

In botanical terms, the edible portion of most nuts is the embryo, which contains large stores of protein and fat to nourish a new plant. The term for what is the edible part of a nut called varies between culinary and botanical contexts, leading to some confusion. Understanding these distinctions can provide a deeper appreciation for this common snack food.

Quick Summary

The edible portion of a nut is known as the kernel or nutmeat, though botanically it is often the seed or embryo. This distinction arises because many items commonly called nuts, like almonds and pecans, are not true nuts but are seeds from other fruit types.

Key Points

Kernel or Nutmeat: The edible, soft part inside the hard shell of a nut is known as the kernel or nutmeat in culinary contexts.
The Seed Inside: Botanically, the edible portion is the seed, which contains the embryo and endosperm to fuel new plant growth.
Culinary vs. Botanical Nuts: Many items we call nuts, like almonds and pecans, are not true nuts botanically but are the seeds of drupes or legumes.
True Nuts: Only certain fruits, such as chestnuts, hazelnuts, and acorns, are considered true botanical nuts.
Seed Anatomy: The kernel consists of the protective seed coat, the embryo (future plant), and the endosperm (food source).
Health Benefits: The nutritional richness of the kernel, with high levels of fats and protein, makes nuts a valuable food source for both wildlife and humans.

Common Culinary Terms: Kernel and Nutmeat

In everyday language and cooking, the soft, edible part found inside the hard shell of a nut is most frequently referred to as the kernel or nutmeat. These terms are used interchangeably and are understood by most people. For example, you would eat the kernel of a walnut or enjoy the nutmeat of a pecan. The term "nutmeat" explicitly describes the part of the nut that is eaten, much like the "meat" of a coconut.

The Importance of the Seed

Botanically, the kernel is actually the seed of the nut. Nuts are a type of dry fruit with a single seed inside a hardened wall. This seed contains the embryonic plant, along with stored food resources like protein and fat, which support the seedling's initial growth. When we eat the kernel, we are consuming this energy-rich seed meant to sustain a new plant.

Botanical vs. Culinary Nuts: A Crucial Distinction

The definition of a "nut" itself is often a point of confusion, with a clear difference between how a botanist and a chef might use the term.

True Botanical Nuts

True nuts, in the scientific sense, are fruits with a hard, woody outer shell that does not open on its own to release the seed. Examples include:

Acorns
Hazelnuts (filberts)
Chestnuts

Culinary Nuts (Non-Botanical)

Most of the items we commonly call nuts in the grocery store are not true nuts from a botanical standpoint. These are often edible seeds from other types of fruit, classified for culinary convenience based on their hard shell and oily kernel. This category includes:

Almonds and Pecans: These are seeds from a type of fruit called a drupe, which also includes peaches and cherries.
Cashews: A seed that grows from the end of a fleshy stalk called a cashew apple.
Peanuts: A legume, like a bean or pea, that grows in a pod underground.

Table: Common Culinary Nuts and Their Botanical Classification


Culinary Name	Botanical Classification	Edible Part	Notes
Almond	Seed of a drupe	Seed/Kernel	The outer hull is removed.
Cashew	Seed of a drupe	Seed/Kernel	Grows from the cashew apple.
Chestnut	True Nut	Seed/Kernel	Contained in a spiny husk.
Hazelnut	True Nut	Seed/Kernel	Often referred to as a filbert.
Macadamia	Seed of a follicle	Seed/Kernel	Requires a very hard shell to be cracked.
Peanut	Legume	Seed	Grows underground in a pod.
Pecan	Seed of a drupe	Seed/Kernel	A type of hickory nut.
Pine Nut	Gymnosperm seed	Seed	Harvested from pine cones.
Pistachio	Seed of a drupe	Seed/Kernel	Shell naturally splits upon ripening.
Walnut	Seed of a drupe	Seed/Kernel	Has a green, semi-fleshy outer husk.

The Anatomy of the Edible Part

The kernel of a nut is more than just a single, uniform mass. It consists of several parts that are vital for the plant's survival and growth.

Seed Coat (Testa)

The seed coat is a thin, papery layer that surrounds the embryo and endosperm. In walnuts, it's the slightly bitter, papery skin you can peel off. In peanuts, it's the reddish-brown layer. While edible, it can sometimes be removed, particularly in blanching, to alter the texture and taste.

Embryo and Endosperm

Inside the seed coat are the embryo and endosperm. The embryo is the part that would grow into a new plant. The endosperm is the nutrient-rich tissue that provides food for the embryo as it begins to grow. When we eat the kernel, we are primarily consuming the endosperm and the embryo. The proportions of these parts vary between different species.

Conclusion

The edible part of a nut is most commonly called the kernel or nutmeat in culinary terms, but from a botanical perspective, it is almost always the seed. The complexity arises because many of the foods we call nuts, such as almonds, pecans, and cashews, are not technically true nuts but are seeds from other fruits. A deeper understanding reveals that whether it's a true nut or a culinary one, we are consuming a rich seed package full of energy and nutrients intended for a future plant's growth. This simple distinction is a testament to the fascinating biological diversity that gives us our favorite healthy snacks. For more on the health benefits of eating nuts and seeds, visit the Harvard T.H. Chan School of Public Health website (https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/nuts-and-seeds/).

Frequently Asked Questions

The primary culinary term for the edible part of a nut is the 'kernel' or 'nutmeat'.

No, many items referred to as 'nuts' in a culinary sense, such as almonds and pecans, are botanically classified as seeds from other types of fruit.

In botany, the nut kernel is the seed itself. However, the term 'nut' is often used more broadly in a culinary context to refer to any hard-walled edible kernel.

The endosperm is the nutrient-rich tissue inside the seed that provides food for the embryonic plant during germination. When we eat the kernel, we consume this endosperm along with the embryo.

No, a peanut is a legume, belonging to the same plant family as peas and beans. It is a culinary nut due to its characteristics and use in food.

The hard, outer covering of a nut is called the nutshell. In true nuts, this is a part of the fruit wall.

Examples of true botanical nuts include acorns, chestnuts, and hazelnuts. These are fruits with a single seed and a hard, woody wall that does not split open.