To enjoy a healthy and flavorful diet, it helps to include a wide range of nuts beyond the ones you already know. However, this can be challenging if you aren’t familiar with the many different types available. One of the playful ways I enjoy expanding my knowledge of fruits and nuts is by exploring those that begin with a particular letter of the alphabet. For example, how many nuts that start with the letter P can you name? To help you out, I’ve put together a curated list of nuts that start with P.
Note: Some of these are not true nuts botanically, but they are commonly referred to as nuts in various contexts.
1. Padre Almond
Padre almonds are a crunchy variety with a darker shell and a slightly earthy, sometimes bitter taste. Often grouped with Butte almonds, they’re popular among chocolate makers because their smaller size and bold flavor pair well with rich cocoa. While some almond types are sweeter, Padre almonds stand out for their depth and texture, showing just how diverse almond varieties can be.
2. Palm Nuts
Palm nuts come from different palm species, most famously the African oil palm. They are packed with oil that is widely used in cooking, skincare, and soap-making. In many West African dishes, the pulp around the nuts is simmered to make thick, hearty stews. Highly valued as both food and resource, palm nuts hold a vital role in local diets and industries across tropical regions.
3. Pandanus Nut
Also called the karuka nut, the Pandanus nut is native to New Guinea, where it has long been a staple food. Its large, spiky fruit is made of hundreds of small edible sections, each containing the nut. Rich in nutrients and even more filling than coconuts, the Pandanus nut is so important that families often move closer to the trees during harvest season. It’s a true survival food of the highlands.
4. Pangium Nut
The Pangium nut, or keluwek, is a Southeast Asian seed with a dangerous twist—it’s poisonous when raw. Through careful preparation involving fermentation and boiling, it transforms into a safe, edible ingredient with deep, earthy flavors. In Indonesia, it’s a key part of dishes like Rawon, a black beef soup, and Ayam Buah Keluak. This nut shows how traditional knowledge can turn something toxic into a culinary treasure.
5. Paradise Nut
The paradise nut comes from tall trees found in South America, especially in the Amazon region. Its large, hard-shelled seeds are valued both as food and for the rich oil they produce. The nuts are enjoyed locally and have even been introduced to tropical countries outside their native range. Beyond human use, animals such as fruit bats help spread its seeds, showing the paradise nut’s vital place in rainforest ecosystems.
6. Peanuts
Though technically a legume, peanuts are treated like nuts in the kitchen. They grow underground in pods, unlike most nuts that grow on trees. Peanuts are packed with protein and healthy fats, making them one of the most widely consumed “nuts” worldwide. From classic peanut butter to savory sauces and snacks, they’re loved across cultures and cuisines for their rich taste and versatility.
7. Pecans
Pecans are sweet, buttery seeds that come from a type of hickory tree native to North America. Though not a “true” nut botanically, they’re a star in both sweet and savory recipes—think pecan pie or candied pecans. They’re also a rich source of antioxidants and heart-healthy fats. With their smooth flavor and crunch, pecans have become a cherished ingredient in kitchens around the world.
8. Peerless Almond
Peerless almonds are a hard-shelled variety that thrive in areas with dry conditions. Known for their rich, nutty taste, these almonds require cross-pollination, meaning two trees are needed for a successful harvest. Each tree can produce several kilograms of nuts annually, making them a favorite among growers. Their resilience and hearty flavor have earned them a reputation as one of the dependable classic almond varieties.
9. Pentaclethra Nut
The Pentaclethra nut, often called Ugba in West Africa, comes from the African oil bean tree. These seeds are packed with protein and healthy fats, making them both nourishing and versatile. Fermented slices of the nut are commonly used to flavor soups and stews, giving dishes a unique tang. Beyond the kitchen, the tree itself serves many roles—its wood is used for fuel and carving, while parts of it hold medicinal value.
10. Pequi Nut
Pequi, also known as the souari nut, is a spiny fruit from Brazil’s Cerrado region. Inside its sharp outer shell lies a large seed surrounded by golden pulp with a strong, unmistakable flavor, often compared to citrus, almonds, and pine. Pequi is a staple in regional dishes from Goiás and Minas Gerais, especially rice and stew recipes. Its aroma and taste are bold, making it a beloved, though acquired, flavor in Brazilian cuisine.
11. Phulwara Nut
Phulwara nuts grow on the Chiuri tree, native to parts of Nepal and India. Their seeds are rich in oil that is processed into Phulwara ghee, a cooking fat widely used in local households. Each fruit typically contains shiny black seeds with a white kernel inside. Besides being edible, the nuts are also valued for their oil content, which makes them useful in food, soap-making, and even medicine. These trees provide generous harvests year after year.
12. Pine/Pignoli Nuts
Pine nuts, also known as pignoli or piñón, are the tiny, buttery seeds of certain pine trees. Harvested from pine cones, they are highly prized for their delicate flavor and smooth texture. These nuts are a key ingredient in dishes like pesto, baked goods, and Mediterranean sweets. Though small, they are rich in nutrients and healthy fats. Because harvesting is labor-intensive, pine nuts are often considered a luxury ingredient in kitchens worldwide.
13. Pili Nut
Native to Southeast Asia, particularly the Philippines, pili nuts are creamy, rich seeds with a buttery flavor often compared to macadamias. They are eaten roasted, caramelized, or as part of sweets and pastries. The tree that bears them is resilient, thriving in volcanic soil, and provides not only nuts but also resin and wood. Pili nuts are packed with healthy fats, making them both a delicacy and a nutritious snack.
14. Pistachios
Pistachios are small green nuts with a naturally split shell, making them easy to enjoy as a snack. Grown in regions like Iran, the U.S., and the Mediterranean, they are loved worldwide for their mildly sweet flavor and vibrant color. Beyond snacking, pistachios are used in ice cream, pastries, and savory dishes. Nutrient-rich and full of protein, fiber, and healthy fats, these nuts are as wholesome as they are versatile.
15. Pongamia Nut
Pongamia nuts come from the Pongamia tree, valued for the oil-rich seeds it produces every year. The oil is versatile—traditionally used for lamps, soap-making, and today even biofuel. Once pressed, the leftover seed cake is full of protein, making it useful as animal feed. Beyond its nuts, the tree itself provides shade, compost material, and fuelwood. Its role in sustainable farming makes Pongamia an important resource for both people and the environment.