[1][2]The common hazelnut, native to Europe and Western Asia[3][4]A kola nutThe following are both culinary and botanical nuts. * Candlenut (Aleurites moluccana), used in many South East Asian cuisines. * Chestnuts (Castanea spp.) * Chinese chestnuts (Castanea mollissima) have been eaten in China since ancient times. * Sweet chestnuts (Castanea sativa) unlike most nuts are high in starch and sugar. Extensively grown in Europe and the Himalayas. * Hazelnuts (Corylus spp.), most commercial varieties of which descend from the European hazelnut (Corylus avellana). Hazelnuts are used to make pralines, in the popular Nutella spread, in liqueurs, and in many other foods. * American hazelnut (Corylus americana), appealing for breeding because of its relative hardiness. *