Below is a list of all known varieties for Brazil Nut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bertholletia Excelsa (Botanical) | The botanical species name for the Brazil Nut; produces the three-sided, crescent-shaped nut. |
| Brazil Nut (Amazonian Wild) | A distinction for nuts harvested from wild, native trees in the Amazon rainforest, valued for their natural origin. |
| Brazil Nut (Large Grade) | A commercial grading term for the largest, highest-quality nuts, often used for premium fresh market sales. |
| Brazil Nut (Medium Grade) | A commercial grading term for nuts of intermediate size, often used for bulk packing and processing. |
| Brazil Nut (Raw Kernel) | The shelled nut kernel prior to roasting, known for its soft texture and strong selenium content. |
| Brazil Nut (Roasted) | A common culinary preparation where the kernels are dry-roasted to enhance flavor and texture. |
| Brazil Nut (Small/Broken) | A commercial grading term for small or broken pieces; often used in baking, confectionery, and oil extraction. |
| Brazil Nut (Whole, Shell-on) | A culinary distinction for the nut sold in its hard, triangular shell. |
| Brazil Nut Butter | A smooth paste made from ground Brazil Nuts; used as a spread or binding agent. |
| Brazil Nut Flour | Milled from dried, ground Brazil Nuts; used in gluten-free and low-carb baking. |
| Brazil Nut Milk | A non-dairy beverage made from filtered water and ground Brazil Nuts; a nutritious milk substitute. |
| Brazil Nut Oil | Oil pressed from the nuts; used as a cooking oil, dressing, or in cosmetics. |
| Paradise Nut (Lecythis spp.) | A large, crescent-shaped nut from the Amazon rainforest, belonging to the same family (Lecythidaceae) as the Brazil Nut, known for its pleasant, slightly sweet flavor; often called a Monkey Pot Nut. |
| Tiririca Brazil Nut | A specific regional distinction for the wild-harvested Brazil Nut, known for its high quality. |