How to Use This Glossary
The terms in this glossary are listed alphabetically. You can use the A-Z index below to jump directly to the section you need. Many terms link to more in-depth articles for readers interested in exploring the topic further. This guide is designed to be a foundational reference to build your knowledge, starting with a Comprehensive Definition of Dry Fruits.
Key Takeaways
- Processing terms like `Dehydration`, `Sulphuring`, and `Roasting` describe how a raw product is transformed, affecting its flavor, appearance, and nutritional content.
- Type terms like `Drupe`, `Nut (Botanical)`, and `Legume` explain the scientific origin of what we eat, which is crucial for understanding allergies and classifications.
- Quality terms such as `Rancidity` and `Grade` help you assess the freshness and quality of dry fruits and nuts before purchasing.
- Nutrition terms like `Nutrient-Dense` and `Calorie-Dense` are key concepts for understanding how to incorporate these foods into a healthy, balanced diet.
- Additive terms like `Sulphites` and `Added Sugar` are critical to identify on labels to make choices that align with your health goals and sensitivities.
A
Added Sugar
Definition: Sugars and syrups that are added to foods during processing or preparation. This is distinct from the naturally occurring sugars found in fruit itself.
Relevance: Some dried fruits, especially cranberries and sometimes mangoes, have added sugar to increase sweetness. Checking the ingredient list for terms like “sugar,” “corn syrup,” or “juice concentrate” is key for those looking to limit their intake of added sugars.
Aflatoxin
Definition: A toxic compound produced by certain types of mold that can grow on agricultural crops, especially nuts and grains, in warm and humid conditions.
Relevance: Reputable dry fruit producers rigorously test their products, particularly nuts like pistachios and almonds, to ensure they are free from harmful levels of aflatoxins, making them safe for consumption.
Antioxidant
Definition: A substance that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.
Relevance: Dry fruits, nuts, and seeds contain antioxidants such as Vitamin E, selenium, and phytonutrients like polyphenols. These compounds support overall health by protecting cells from damage.
B
Best By Date
Definition: The date recommended by the manufacturer for the best flavor and quality. It is not a food safety date.
Relevance: A “Best By” date indicates peak freshness. While a product may still be safe to eat after this date, its texture or flavor might have declined. Nuts, in particular, may start to lose their freshness and risk rancidity after this date.
Blanching
Definition: A process where food is briefly scalded in boiling water and then quickly submerged in ice water to stop the cooking process. Its name comes from the French `blanc`, meaning “white.”
Relevance: Almonds are often blanched to easily remove their skins, resulting in the smooth, pale kernels used in marzipan or for slivered almonds. It can also be used as a pre-treatment before drying to inactivate enzymes that cause browning.
Bloom (on Nuts)
Definition: In the context of nuts like almonds, “bloom” refers to the development of a fine, whitish powder or coating on the nut’s surface, which can occur with temperature fluctuations.
Relevance: While it can look like mold, bloom is typically the result of oils crystallizing on the surface and is usually harmless. It may indicate improper storage and can affect texture.
C
Calorie-Dense
Definition: A term describing foods that have a high number of calories relative to their volume or weight.
Relevance: All dry fruits, nuts, and seeds are calorie-dense due to their low water content and high concentration of sugars and/or fats. This makes portion control a critical aspect of enjoying them healthily.
Candied Fruit
Definition: Fruit that has been preserved by being simmered and saturated in sugar syrup, replacing its water content with sugar.
Relevance: Candied fruit is a confection and is nutritionally very different from dried fruit, which contains no added sugar. It’s important to distinguish between the two for dietary purposes.
Cultivar
Definition: A plant variety that has been produced in cultivation by selective breeding. It is short for “cultivated variety.”
Relevance: Different cultivars of the same fruit can have very different properties. For example, the ‘Thompson Seedless’ cultivar is the primary grape used for raisins, while the ‘Nonpareil’ cultivar is a popular type of almond.
D
Dehydration
Definition: The process of removing water from a substance. In food, this is a method of preservation.
Relevance: This is the fundamental process that transforms fresh, fleshy fruits into their dried counterparts like raisins and apricots. You can learn more in our article on The Science of Dehydration.
Drupe
Definition: A type of fruit with an outer fleshy part (the skin and pulp) surrounding a single shell or “pit” which contains a seed.
Relevance: Understanding this botanical term is key to classification. Peaches and cherries are drupes. Many culinary “nuts,” including almonds, walnuts, pecans, and pistachios, are actually the seeds from inside the pit of a drupe.
E
Enzyme
Definition: A protein that acts as a biological catalyst, speeding up chemical reactions in the body or in food.
Relevance: Dehydration or pre-treatments like blanching help inactivate enzymes that cause browning and spoilage in fruits.
Essential Fatty Acids (EFAs)
Definition: Fats that the human body cannot produce on its own and must obtain from the diet, such as Omega-3 and Omega-6.
Relevance: Nuts and seeds like walnuts, flax, and chia seeds are excellent sources of these vital fats.
F
Fiber
Definition: Dietary fiber is a type of carbohydrate that the body can’t digest. It’s found in plants like fruits, vegetables, and whole grains.
Relevance: Dry fruits are a highly concentrated source of dietary fiber, which is crucial for digestive health, blood sugar regulation, and promoting a feeling of fullness (satiety).
Freeze-Drying
Definition: An advanced dehydration process where food is frozen and then placed in a strong vacuum, causing the ice to turn directly to vapor (sublimation).
Relevance: This method produces extremely lightweight, crispy dried fruits (like freeze-dried strawberries) and is superior at preserving the original shape, color, and nutrient content, but it is also the most expensive method.
G
Glycemic Index (GI)
Definition: A rating system for foods containing carbohydrates, showing how quickly each food affects your blood sugar (glucose) level when eaten on its own.
Relevance: Despite their sweetness, most dried fruits have a low-to-moderate GI because their sugar is packaged with fiber, leading to a slower, more gradual blood sugar response compared to candy.
Grade
Definition: A quality standard assigned to agricultural products based on factors like size, color, uniformity, and absence of defects.
Relevance: Dry fruits and nuts are often sold by grade (e.g., “U.S. Fancy,” “Choice”). A higher grade typically indicates larger, more uniform pieces with fewer defects and commands a higher price.
H
Hull
Definition: The outer covering or husk of a fruit, seed, or nut.
Relevance: In almonds, the hull is the fuzzy outer layer removed during processing before the shell is cracked.
Humidity
Definition: The amount of water vapor in the air.
Relevance: High humidity is an enemy of dry fruits, as it can cause them to reabsorb moisture and spoil. Airtight storage is key.
I
In-shell
Definition: Refers to nuts that are sold with their hard, protective shell still intact.
Relevance: In-shell nuts (like pistachios or walnuts) generally have a longer shelf life and maintain better freshness than their shelled counterparts.
J
Jujube (Dried)
Definition: Also known as a Chinese date or red date, it is the fruit of the Ziziphus jujuba tree, often sold dried.
Relevance: A common dry fruit in Asian cuisine and traditional medicine, known for its chewy texture and sweet flavor.
K
Kernel
Definition: The softer, usually edible part of a nut, seed, or fruit stone contained within its hard shell or pit.
Relevance: When you eat an almond or walnut, you are eating the kernel.
L
Legume
Definition: A plant in the pea family (Fabaceae), or the fruit or seed of such a plant.
Relevance: This is a major point of confusion in classification. The peanut, though treated as a nut in culinary and nutritional contexts, is botanically a legume. This is critically important for allergy purposes.
N
Natural
Definition: A term on food labels that is loosely regulated by the FDA. It generally implies that nothing artificial or synthetic has been included in a food that would not normally be expected to be there.
Relevance: The term ‘natural’ may be misleading because it does not guarantee the product is free of added sugar or synthetic ingredients. A “natural” dried fruit could still have added sugar. For a product without additives, look for more specific terms like “unsulphured” or a simple ingredient list.
Non-GMO
Definition: Stands for Non-Genetically Modified Organism. Products with this label are verified to be produced without genetic engineering.
Relevance: Many consumers prefer Non-GMO foods for health, environmental, or ethical reasons. Most dry fruits, nuts, and seeds are naturally non-GMO, but a certification (like the Non-GMO Project Verified seal) provides third-party assurance.
Nut (Botanical)
Definition: A specific type of dry, hard-shelled fruit that contains a single seed and does not split open on its own to release it.
Relevance: Very few foods we call nuts are true botanical nuts. This category includes hazelnuts, chestnuts, and acorns.
Nut (Culinary)
Definition: A broad term for any hard, oily kernel, typically found within a shell, that is used in cooking or for snacking.
Relevance: This is the common-use definition and includes botanical nuts, drupe seeds (almonds, walnuts), other seeds (cashews), and legumes (peanuts).
Nutrient-Dense
Definition: A term describing foods that have a high concentration of nutrients (vitamins, minerals, fiber) relative to their calorie content or weight.
Relevance: Dry fruits, nuts, and seeds are classic examples of nutrient-dense foods, offering significant nutritional value in small, portion-controlled servings.
O
Organic
Definition: A food production system that avoids the use of most synthetic fertilizers, pesticides, and genetic engineering, and is certified by a recognized authority (e.g., USDA Organic).
Relevance: Choosing certified organic dried fruit ensures the product is Non-GMO and, critically, has not been treated with synthetic sulfur dioxide. It is a reliable way to purchase unsulphured products.
P
Phytonutrient
Definition: A broad term for a wide variety of compounds produced by plants (“phyto” means plant). They are found in fruits, vegetables, grains, and other plant-based foods and have beneficial effects on health.
Relevance: Dry fruits are rich in various phytonutrients, such as polyphenols and carotenoids, which often act as antioxidants.
Pitting
Definition: The process of removing the pit (or stone) from a drupe fruit.
Relevance: Dates, prunes, cherries, and olives are often sold “pitted” for convenience. You may still see warnings like “may contain pits or pit fragments” as the process is mechanical and not always perfect.
Preservative
Definition: A substance added to food to prevent decomposition by microbial growth or undesirable chemical changes.
Relevance: Sulfur dioxide (SO2) is the most common preservative used in dried fruits to maintain color and inhibit spoilage.
Q
Quercetin
Definition: A plant pigment (flavonoid) and potent antioxidant found in many plants, fruits, and vegetables.
Relevance: Found in the skins of almonds and apples, quercetin works with other vitamins to provide antioxidant protection.
R
Rancidity
Definition: The chemical decomposition of fats and oils, resulting in unpleasant “off” odors and flavors. It is caused by exposure to oxygen, light, and heat.
Relevance: This is the primary way that high-fat nuts and seeds spoil. Storing them in an airtight container in a cool, dark place (like the refrigerator) is the best way to prevent rancidity and extend their shelf life.
Raw
Definition: Generally means uncooked. However, in the context of nuts sold in the U.S., “raw” almonds have still undergone a mandatory pasteurization process to eliminate Salmonella.
Relevance: The term can be confusing. “Raw” does not mean unpasteurized for some nuts. It simply means the nut has not been roasted.
Roasting
Definition: A dry-heat cooking method that enhances the flavor, aroma, and texture of nuts and seeds.
Relevance: Roasting can be done with or without oil (“dry-roasted”). It provides a crunchier texture and deeper flavor but can degrade some of the healthy fats if done at very high temperatures.
S
Seed
Definition: An embryonic plant enclosed in a protective outer covering called the seed coat.
Relevance: This is a primary category of dry fruits. While all nuts are (or contain) seeds, this culinary term usually refers to smaller items like sunflower, pumpkin, chia, and sesame seeds.
Shelf Life
Definition: The length of time for which a food item may be stored before it is considered unsuitable for sale or consumption.
Relevance: Dry fruits are prized for their long shelf life (often 6-12 months) compared to fresh fruits, a direct result of their low water content.
Sulphites
Definition: A class of chemical compounds containing the sulfite ion, primarily used as a food preservative. Sulfur dioxide (SO2) is the most common sulphite used.
Relevance: These are the additives used in the sulphuring process. While safe for most, they can trigger significant reactions in sensitive individuals, especially those with asthma. For a detailed explanation, see our article on “Sulphured” vs. “Unsulphured” Dry Fruits.
Sulphuring
Definition: The process of exposing fruits to sulfur dioxide (SO2) gas before or during drying.
Relevance: This process preserves the bright color of fruits like apricots and golden raisins and inhibits spoilage. The alternative is “unsulphured.”
Sun-Drying
Definition: The oldest method of food dehydration, where food is laid out in the open to dry under the heat of the sun.
Relevance: Many traditional dry fruits, like black raisins, are still produced this way. It is cost-effective but less controlled than mechanical drying.
phytonutrients, such as polyphenols and carotenoids, which often act as antioxidants.
T
Texture
Definition: The physical feel and structure of a food as perceived by the mouth.
Relevance: Dry fruits offer a wide range of textures, from the crunchy snap of almonds, the creamy bite of cashews, the chewy nature of raisins, to the soft and jammy interior of figs.
Toasting
Definition: A form of dry-heat cooking that browns the surface of food, enhancing its aroma and flavor.
Relevance: Lightly toasting nuts and seeds (e.g., almonds, pecans, sunflower seeds) in a dry pan or oven for a few minutes can dramatically improve their taste before adding them to salads or recipes.
Trail Mix
Definition: A mixture of ingredients, typically including nuts, seeds, and dried fruits, designed as a high-energy snack.
Relevance: One of the most popular uses for dry fruits, combining the protein and fat from nuts with the carbohydrates from dried fruits for balanced energy.
Tree Nut
Definition: A major food allergen category that includes nuts that grow on trees.
Relevance: This is a critical allergy distinction. Almonds, walnuts, cashews, pistachios, and Brazil nuts are all tree nuts. Peanuts are legumes, but individuals with a peanut allergy may also be allergic to tree nuts.
U
Unsulphured
Definition: Describes dried fruits that have been dehydrated without the use of sulfur dioxide (SO2) as a preservative.
Relevance: Unsulphured fruits, like dark brown dried apricots, have a more natural, often caramel-like flavor but a shorter shelf life and less vibrant color than their sulphured counterparts. This is a key term for consumers seeking natural or organic products.
V
Vacuum-Sealing
Definition: A packaging method where air is removed from a package prior to sealing.
Relevance: This is an excellent storage method for nuts and seeds as it removes oxygen, the primary cause of rancidity, dramatically extending their shelf life.
Vitamin
Definition: An organic compound and essential nutrient that an organism requires in limited amounts for proper metabolic function.
Relevance: Dry fruits and nuts are significant sources of certain vitamins. For example, almonds are rich in Vitamin E, and dried apricots are a good source of Vitamin A.
W
Water Activity (aw)
Definition: A scientific measure of the water in a food that is available to support the growth of microorganisms like bacteria, yeasts, and molds.
Relevance: This is the key principle behind food preservation by drying. Dehydration lowers the water activity to a point where spoilage organisms cannot grow, thus making the food shelf-stable.
Z
Zinc
Definition: An essential mineral that is crucial for immune function, wound healing, DNA synthesis, and cell growth.
Relevance: Many seeds, particularly pumpkin and hemp seeds, are excellent sources of zinc, an important nutrient for overall health.
Frequently Asked Questions About Terminology
Q1: What is the difference between “raw” and “natural” on a food label?
A1: What do these terms actually mean? Both ‘raw’ and ‘natural’ can have different interpretations depending on context. “Raw” typically means not cooked or roasted, but may still be pasteurized. “Natural” is a loosely regulated term that generally means no artificial colors, flavors, or preservatives have been added, but it does not mean the product is organic or unprocessed.
Q2: Does the appearance of bloom on a nut mean it has gone bad?
A2: Not necessarily. Bloom is usually crystallized fat that has risen to the surface due to temperature changes and is harmless. However, if the nut smells “off,” like paint or old oil, it is rancid and should be discarded.
Q3: What does ‘pitted’ mean on a package of dates?
A3: “Pitted” means the hard seed or pit has been mechanically removed for convenience. It’s wise to still be cautious, as a fragment can occasionally be missed during processing.
How we reviewed this article:
▼This article was reviewed for accuracy and updated to reflect the latest scientific findings. Our content is periodically revised to ensure it remains a reliable, evidence-based resource.
- Current Version 12/07/2025Written By Team DFDEdited By Deepak YadavFact Checked By Himani (Institute for Integrative Nutrition(IIN), NY)Copy Edited By Copy Editors
Our mission is to demystify the complex world of nutritional science. We are dedicated to providing clear, objective, and evidence-based information on dry fruits and healthy living, grounded in rigorous research. We believe that by empowering our readers with trustworthy knowledge, we can help them build healthier, more informed lifestyles.