Antep fıstığı (Antep pistachios) are traditional Turkish pistachios originating from Gaziantep. Due to the ideal climate and great soil conditions, these pistachios have a vibrant green color and an intense, complex, and citrusy flavor.

They're usually picked by local farmers in September. If the pistachios are to be used for baklava, the harvest is done in August as the essential oil and protein content is higher than in September. Every year in October, there is the pistachio festival of Gaziantep, when visitors can indulge in these tasty nuts.

Fustuq Halabi is the Arabic term for Aleppo pistachios, named after the Syrian city of Aleppo, where they are traditionally cultivated. These pistachios are famous throughout the Middle East for their distinctive flavor, vibrant green color, and rich, slightly sweet taste.

They are highly prized in both local and international markets and are often used in Middle Eastern desserts like baklava, ma'amoul, and various pastries. The unique climate and soil conditions in the Aleppo region contribute to the superior quality of fustuq Halabi, making them a key export product for Syria. 

Giresun Tombul fındığı is a type of hazelnut grown in the Turkish Giresun province, praised for its exquisite taste and distinct aroma. It is large and round, has a smooth and glossy shell that is easy to crack, and a plump, oily, meaty, and flavourful kernel.

The soil in the mountainous region of Giresun is rich in nutrients, so the Giresun Tombul hazelnuts are full of iron, potassium, calcium and zinc, vitamins B, C, A, and E, omega-3 fats, fibers, proteins, and antioxidants. These hazelnuts are typically harvested in the late summer and can be eaten raw or roasted, but are most often used in various Turkish dishes, especially sweets like baklava and lokum. 

One of the most common Turkish fruits is definitely the chestnut from the fruitful Aydin province, grown for a thousand years in the high plains near the Buyuk Menderes river. Due to its high mineral and nutritional contents, these chestnuts are valuable as natural power food used to remedy mental and physical exhaustion occurring in winter months.

Aydin chestnut contains less fat than other shelled fruits, and it is a rich source of linoleic acid. The origin of the chestnut is unknown, however there is a high probability that the Turkish region of Anatolia is in fact its homeland, and it is believed to have been spread from Anatolia through Greece to the rest of the Mediterranean.

Ginnan are Japanese gingko seeds characterized by a pungent smell, soft and sticky texture, and a slightly bitter flavor. They also act as cough suppressants and are highly nutritious. Ginkgo trees can be found throughout Japan and China, and the seeds are usually collected in Autumn, when they fall to the ground.

Although it is not that common to consume them, they are sometimes roasted or used in the preparation of a savory egg pudding known as chawanmushi. One should be careful when consuming ginnan, because it can cause poisoning by MPN if eaten in large quantities (more than five seeds per day).

Owing to its unique climate, the territory of Afghanistan provides the ideal conditions for the growth of a vast selection of nuts. Some of the most renowned Afghan nuts include almonds, pistachios, and pine nuts, but other varieties are also highly-appreciated, such as cashews, walnuts, peanuts, black nuts, tamarind seeds, and apricot kernels obtained from apricots.

In Afghanistan, pine nuts and pistachios grow wild and are wild-harvested for personal and commercial purposes, while other varieties of nuts such as almonds are cultivated. There are about 78 varieties of almonds cultivated in Afghanistan alone, among which the most prized are the ones known as satarbayi or satar bayee.