There are four varieties of commercially viable coffee: Arabica, Liberica, Excelsa, and Robusta. Growers predominantly plant the Arabica species. Although less popular, Robusta tastes slightly more bitter and contains more caffeine.
WALNUTS
Noun
walnuts
plural of walnut
Source: Wiktionary
WALNUT
Wal"nut, n. Etym: [OE. walnot, AS. wealh-hnutu a Welsh or foreign nut, a walnut; wealh foreign, strange, n., a Welshman, Celt (akin to OHG. Walh, properly, a Celt, from the name of a Celtic tribe, in L. Volcae) + hnutu a nut; akin to D. walnoot, G. walnuss, Icel. valhnot, Sw. valnöt, Dan valnöd. See Nut, and cf. Welsh.] (Bot.)
Definition: The fruit or nut of any tree of the genus Juglans; also, the tree, and its timber. The seven or eight known species are all natives of the north temperate zone.
Note: In some parts of America, especially in New England, the name walnut is given to several species of hickory (Carya), and their fruit. Ash-leaved walnut, a tree (Juglans fraxinifolia), native in Transcaucasia.
– Black walnut, a North American tree (J. nigra) valuable for its purplish brown wood, which is extensively used in cabinetwork and for gunstocks. The nuts are thick-shelled, and nearly globular.
– English, or European, walnut, a tree (J. regia), native of Asia from the Caucasus to Japan, valuable for its timber and for its excellent nuts, which are also called Madeira nuts.
– Walnut brown, a deep warm brown color, like that of the heartwood of the black walnut.
– Walnut oil, oil extracted from walnut meats. It is used in cooking, making soap, etc.
– White walnut, a North American tree (J. cinerea), bearing long, oval, thick-shelled, oily nuts, commonly called butternuts. See Butternut.
Source: Webster’s Unabridged Dictionary 1913 Edition
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