I got invited to an alphabet-themed potluck where everyone had to bring dishes starting with their assigned letter. I drew S and decided on a snack board—but when I started planning the “S-nuts” section, I stalled after Soy nut and Shea nut. Were there actually many more? After a bit of searching, I found out there are way more S nuts than I expected—from everyday favorites to unusual ones from faraway places. Here are some of the most common nuts that begin with S:
1. Saba Nut
The saba nut comes from the Pachira aquatica tree, often nicknamed the Malabar chestnut or money tree. Its large pods hide edible seeds about the size of a cashew. These nuts can be enjoyed roasted, fried, or even eaten raw, with a mild taste that works well in stir-fries. Interestingly, not only the nuts but also the young leaves and flowers are edible, making the tree a generous food source.
2. Sacha Inchi Nut
Sacha inchi, sometimes called the Inca peanut, grows as a vine with star-shaped pods. Once roasted, the small seeds inside become safe to eat and offer a mild, nutty taste. They have gained fame as a modern superfood, thanks to their high levels of protein, omega fatty acids, and other nutrients. Originally from South America and the Caribbean, sacha inchi is now enjoyed worldwide as both a healthy snack and a supplement.
3. Sal Nut
Sal nuts are harvested from the sal tree, common in parts of India and Southeast Asia. They are mainly valued for the fat or oil they provide, which is used in cooking, soaps, and other products. Though not as widely eaten as other nuts, they do have nutritional benefits and are sometimes compared to more familiar edible seeds. The sal tree itself is also important culturally and environmentally in the regions where it grows.
4. Sapucaia Nut
The sapucaia nut, also called the paradise nut, grows inside large, pot-like fruits that split open to reveal the seeds. Native to South America, it is related to the Brazil nut and is just as nutritious, offering protein, fiber, and minerals. The nuts have a rich, creamy taste that works well in cooking. Long ago, people even used the empty shells as containers—or to trap monkeys, giving rise to its nickname, “monkey pot.”
5. Shea Nut
Shea nuts grow on the shea tree, native to Africa, and are best known as the source of shea butter. The nuts are processed to release a rich, ivory-colored fat used in moisturizers, soaps, and lotions worldwide. In many African countries, shea butter is also used in cooking, sometimes replacing cocoa butter. Though the taste is different, the shea nut’s real value lies in its oil, which supports both food traditions and cosmetic industries.
6. Shellbark Hickory Nut
Shellbark hickory nuts are sweet but tricky to crack, hiding their kernels beneath thick shells and husks. Wildlife such as squirrels, turkeys, and deer love them, and people prize them for their flavor too. While only a few plantations grow them commercially, those who get to taste them often compare their rich sweetness to pecans. Beyond the nuts, the strong hickory wood is valued for furniture, tools, and even making drumsticks and sporting goods.
7. Soy Nut
Soy nuts aren’t nuts at all but roasted soybeans that make a crunchy, protein-packed snack. They look and taste a bit like peanuts but are lighter on fat and heavier on nutrition. Often eaten by the handful, they can also be added to salads, trail mixes, or even ground into spreads. With their nutty flavor and satisfying crunch, soy nuts have become a favorite choice for people looking for a healthier alternative.
8. Spanish Peanut
Spanish peanuts are small, red-skinned peanuts with a rich flavor and higher oil content than other types. Grown mainly in Texas, Oklahoma, and New Mexico, they roast beautifully and are often used in candies, confections, and premium peanut butters. Their nutty taste makes them popular for snacking, too. Because of their oil levels, they are especially flavorful when cooked, and many organic peanut growers in the U.S. favor this variety.