page_title: Nut butter
hierarchical_section_title: Nut butter
caption_attribution_description: Peanut Butter in the jar.
context_page_description: A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
  Acorn butter
  Almond butter
  Cashew butter
  Hazelnut butter
  Macadamia nut butter
  Peanut butter
  Pecan butter
  Pistachio butter
  Walnut butter
  The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
  Pumpkin seed butter
  Sesame seed butter
  Soybean butter – made from soynuts
  Sunflower seed butter
  Hummus or chickpea spread
  Nut and seed butters have a high content of protein, fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast.
  The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. "The Kitab al-Tabikh or Book of Recipes was a collection of recipes from the court of ninth-century Baghdad.
context_section_description: A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
  Acorn butter
  Almond butter
  Cashew butter
  Hazelnut butter
  Macadamia nut butter
  Peanut butter
  Pecan butter
  Pistachio butter
  Walnut butter
  The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
  Pumpkin seed butter
  Sesame seed butter (usually called tahini)
  Soybean butter – made from soynuts (roasted soybeans)
  Sunflower seed butter
  Hummus or chickpea spread
  Nut and seed butters have a high content of protein, fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast.
  The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. "The Kitab al-Tabikh or Book of Recipes was a collection of recipes from the court of ninth-century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan." Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of Gianduja (chocolate) (e.g. Nutella).
caption: Peanut butter
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