When you walk through a local market, it’s easy to be drawn to the stalls piled high with nuts—some in their shells, some roasted, and others neatly packed in jars or bags. Among them, a surprising number start with the letter C. From familiar favorites you’ll find in trail mixes to more unusual varieties you may not have tried yet, these nuts each bring their own flavor, texture, and uses in the kitchen. While botanists might argue over what counts as a “true nut,” most of us simply enjoy them for the taste and the health benefits.
1. Canarium Nut
The Canarium nut comes from a tall evergreen tree native to Melanesia, where it has been grown for centuries as both food and shade. The nut is highly nutritious and often eaten roasted or used in cooking, while the tree also provides resin, timber, and even medicine. Beyond its local use, it’s sold in markets and valued as one of the earliest crops tied to traditional agroforestry systems.
2. Candle Nut
Candle nuts, also called kukui or kemiri nuts, are unique because they once doubled as a natural light source. With their high oil content, they were strung together and burned like candles. Today, they’re prized more in the kitchen, especially in Southeast Asian cooking, where they’re roasted to remove toxins and bring out a mild, nutty flavor. Commonly used to thicken curries and sauces, they’re a small nut with a big role in flavor.
3. Caramel Almond
Caramel almonds are not a separate nut species but rather almonds that have been roasted or coated with caramel for a sweet, crunchy snack. Loved for their mix of buttery almond flavor and golden caramel, they make a tasty treat on their own or as part of desserts. Beyond snacking, they add a delightful crunch when sprinkled over ice cream, cakes, or pastries. They’re proof that sometimes simple pairings create the best indulgence.
4. Carpathian Walnut
Carpathian walnuts are a variety of English or Persian walnuts that thrive in cooler climates, especially in Eastern Europe. Known for their rich, earthy flavor, these nuts are harvested in autumn when their green husks split open to reveal the wrinkled, brown shells. Inside is the familiar walnut kernel, prized for its taste and nutrition. With thinner shells than their wild relatives, they’re easier to crack and enjoy in both sweet and savory dishes.
5. Carya Nuts
The term “Carya nuts” refers to the nuts from trees in the genus Carya, which includes hickories and pecans. These trees produce tough-shelled nuts with rich, oily kernels that have been eaten for generations in North America. Pecans, the most famous member of the group, are beloved in pies and candies, while hickory nuts are enjoyed raw or roasted. Beyond food, some species have also been valued for their strong, durable wood.
6. Cashew
Cashews are one of the most popular nuts in the world, known for their soft crunch and buttery taste. They’re often eaten roasted or salted, blended into creamy cashew butter, or used in dairy-free sauces. Packed with healthy fats, protein, and minerals like magnesium and copper, they’re both tasty and nourishing.
7. Cedar Nut
Cedar nuts, also called Siberian pine nuts, are small seeds gathered from the Siberian pine tree. They’re rounder and richer in protein than the more common Mediterranean pine nut. People often say their flavor is sweeter and more delicate, making them a special treat in cooking. They can be enjoyed raw, roasted, or as a substitute for pine nuts in pesto, salads, or baked goods.
8. Chestnuts
Chestnuts are unique among nuts because they are starchy rather than oily, with a flavor closer to a sweet potato than an almond. Traditionally roasted during winter, they’re soft, mildly sweet, and enjoyed across Europe and Asia. They can also be boiled, ground into flour, or added to soups and desserts. Fresh chestnuts must be cooked before eating and are a rich source of vitamin C, fiber, and slow-release carbohydrates.
9. Chilean Hazelnut
The Chilean hazelnut comes from southern Chile and Argentina, where it grows on tall evergreen trees. Unlike the familiar European hazelnut, this nut has a dark shell and is less widely known outside its native region. Locals eat it roasted or pressed for oil, which is highly prized for its delicate taste. The trees themselves are also valued ornamentals, with bright green leaves and clusters of small, creamy flowers.
10. Chinese Chestnut
Native to China and Korea, the Chinese chestnut is both ornamental and useful for its tasty nuts. The tree grows medium-sized with spreading branches and shiny green leaves that turn golden in autumn. Its nuts are enclosed in spiny burs and are often sweeter and easier to peel than other chestnut varieties. Highly resistant to chestnut blight, this species has played a key role in saving chestnut cultivation worldwide.
11. Chinkapin
The chinkapin, also called chinquapin, is a small chestnut-like tree native to the southeastern United States. Its burrs split in half to reveal a single nut, giving it a distinctive look. Though small and tricky to harvest, the nut itself is sweet and edible, often compared to the prized American chestnut. Once overlooked, the chinkapin has gained recognition for its role in breeding programs aimed at restoring blight-resistant chestnut varieties.
12. Chufa Nut
Despite its name, the chufa nut—also known as tiger nut—is not a true nut but a small tuber from the roots of a grass-like plant. Native to Africa and long cultivated in Spain, it has a naturally sweet, nutty taste and is often eaten raw, dried, or ground into flour. Rich in fiber and highly digestible, chufa is most famously used to make horchata de chufa, a traditional Spanish drink.
13. Coconut
Coconuts are one of the most versatile “nuts” in the world, though technically they are drupes. Grown mainly in tropical regions, coconuts provide refreshing water, creamy milk, edible white flesh, and even oil widely used in cooking and cosmetics. The fibrous husks are also used for ropes, mats, and brushes. From food and drink to fuel and building materials, the coconut truly lives up to its nickname: the “tree of life.”
14. Cola Nut
Cola nuts, native to the rainforests of Africa, are caffeine-rich seeds traditionally chewed to boost energy and reduce hunger. They hold deep cultural importance in West African rituals, symbolizing friendship and hospitality. Bitter when raw, they can be ground or brewed into drinks, and historically, they flavored the first Coca-Cola recipes. Although commercial sodas no longer use them, cola nuts remain valued locally for their stimulant effects and medicinal uses.
15. Colossal Chestnut
The Colossal chestnut earns its name with impressively large nuts, often 11–15 per pound. Sweet, mellow, and easy to peel, they ripen earlier than many other chestnut varieties and are known for their reliable, heavy yields. These qualities make the Colossal a favorite among growers and home gardeners alike. Whether roasted, baked, or blended into seasonal recipes, the nuts are both tasty and versatile, offering a comforting, starchy sweetness.