Below is a list of all known varieties for Beechnut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| American Beechnut (Fagus Grandifolia) | The nut of the American Beech tree; similar in appearance to the European type but slightly smaller and known for its particularly sweet kernel. |
| Beechnut (Foraged/Wild) | A general distinction emphasizing the small-scale, wild-foraged nature of this nut, typically not commercially cultivated. |
| Beechnut (Raw, Whole) | A culinary distinction for the small, unshelled, three-sided nuts, prior to shelling or roasting. |
| Beechnut (Raw/Shelled) | The raw, edible kernel, consumed fresh when available, known for its sweet, earthy flavor. |
| Beechnut (Roasted) | The nut roasted in the shell or shelled; roasting enhances the sweetness and imparts a smoky flavor. |
| Beechnut (Sweet Grade) | A culinary distinction for nuts selected for their low tannin content and particularly sweet flavor profile. |
| Beechnut (Tannin-Washed) | A historical preparation where the raw nuts are washed or soaked to reduce the slightly astringent tannin content in the kernel skin. |
| Beechnut Butter (Nut Butter) | A paste made from finely ground, roasted beechnuts; used as a spread, similar to peanut butter, with a unique sweet, nutty flavor. |
| Beechnut Coffee Substitute | Historically, the roasted and ground kernel was used as a caffeine-free coffee substitute, known for its nutty, mild flavor. |
| Beechnut Concentrate | A highly reduced liquid extract of the roasted nut, used for flavoring coffee substitutes or baked goods. |
| Beechnut Flour | The milled and ground nutmeat; used in regional baking for its flavor and high fat/protein content. |
| Beechnut Liqueur | A regional spirit infused with beechnuts, typically roasted, resulting in a nutty, sweet liqueur. |
| Beechnut Meal | The milled and ground nutmeat; used in regional baking for its flavor and high fat/protein content. |
| Beechnut Oil | Oil pressed from the high-fat kernels; known for its light color and fine, delicate flavor, historically used as a cooking oil. |
| Chinese Beechnut (Fagus Engleriana) | The nut of the Chinese Beech tree; a smaller species traditionally harvested in East Asia. |
| European Beechnut (Fagus Sylvatica) | The nut of the European Beech tree; a small, triangular nut with a sweet, edible kernel, historically used for oil and as a coffee substitute. |
| Oriental Beechnut (Fagus Orientalis) | The nut of the Oriental Beech tree, found in Eurasia; traditionally foraged and consumed in its native regions. |