Brazil Nut
Bertholletia excelsa — Lecythidaceae
Italiano: Noce del Brasile / Castagna del Pará
Description
Brazil Nut (Bertholletia excelsa) belongs to the Lecythidaceae family and is native to SouthAmerica. It thrives in Terra firme Amazon rainforest, undisturbed primary forest environments across regions including SouthAmerica. Botanically, Brazil Nut is towering Amazonian tree producing massive woody pods containing 10-25 large oil-rich nuts. Iconic rainforest food.. The edible parts include Nuts. With an edibility rating of 9/10, it ranks as an excellent wild food source. Harvesting is best done during December, February, January, March, November and October. Nutritionally, Brazil Nut stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Brazil Nut offers a Rich, creamy, oily, slightly sweet, macadamia-like flavor profile. Dry pods in sun; break open; extract nuts; crack thick shell. Common culinary applications include Raw nuts, Roasted, Oil extraction, Baking, Confectionery. Popular preparations include Crack woody pod with machete; eat raw or toast briefly. For storage, refrigerate fresh parts. Safety note: Selenium toxicity if >3-4 nuts/day; keep moderate consumption. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Crack woody pod with machete; eat raw or toast briefly
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Raw nuts, Roasted, Oil extraction, Baking, Confectionery Storage: Refrigerate fresh parts
Recipes
- Crack woody pod with machete; eat raw or toast briefly
