Almond = sweet almond = Xingren (Mandarin) = Hang Yahn (Cantonese)

These nuts come from the kernel of a fruit closely related to the apricot, but the fruits of the ripe almond is leathery, dusky green and quite inedible.

Almonds have a unique aroma quite unlike that of any other nut. There are bitter and sweet varieties, both with a pleasant, crunchy texture.

In Asia, sweet almonds are mostly used as garnishes and in desserts and cakes. To intensify their flavor, toast them on a baking pan in a 325° degree oven, stirring occasionally, until they're golden (about 15 minutes for whole almonds).  You can buy almonds shelled or unshelled, blanched, sliced, slivered, ground, or chopped. Bitter almonds contain prussic acid. They must not be eaten raw, they're processed and used to make oil of bitter almonds, almond extract, almond liqueurs, and orgeat syrup and their essence is distilled and used as a flavoring for sweet dishes.

Candlenut style = candle nut = kemiri = country walnut = buah keras

Native to Indonesia, these nuts are similar to macadamia nuts, which can be used as a substitute. They are slightly toxic when raw, and should always be cooked.

In Asia, ground candlenuts are often used to thicken Malaysian and Indonesian curries. They're so oily that natives string them together and use them as candles. Look for them in Southeast Asian markets. 

Cashew nuts

These rich, sweet nuts have a toxic shell, so they're almost always sold shelled.  Both raw and roasted cashews are used in Asian cooking. Toast them briefly in the oven to boost their flavor.

Chestnut = marron

These sweet, starchy, low-fat nuts have a robust flavor and meaty texture, which makes them a popular addition to a variety of vegetarian dishes. They are particularly delicious stir-fried with bok choy or other leaf vegetables.

Ginkgo nut = gingko = white nut = Baiguo (Chinese) = Ginngko Biloba (Japanese) 

The ginkgo tree is native to China, and has been grown for many centuries in Japan, where it is called the maidenhair tree. Ginkgo nuts resemble  lotus seeds in appearance and taste, but have a smoother and firmer texture and are somewhat less sweet.

Ginkgo nuts play an important role in vegetarian cooking in Asia, particularly in China and Japan. Asian cooks like to use them in desserts and stir-fries. 

They're available in Asian markets either fresh (in the fall), canned, or dried.  To prepare fresh nuts, crack open their shells and then pour boiling water over the nutmeats.  Let them soak for about ten minutes until their skins are loose.  Peel off the skins, then put the nutmeats in a pot full of boiling water, let it simmer for about thirty minutes, then drain.  Canned nuts have already been shelled, skinned and boiled, but they're mealier than fresh nuts.  Rinse them before using.

Peanut = groundnut = monkey nut = goober = goober pea = Huasheng mi (Chinese)

Peanuts are thought to have originated in South America, and were introduced into Asia in the 16th century, Today, peanuts are an important world crop, being rich both in oil ( 40 - 50 percent) and protein ( about 30 percents).

These aren't really nuts, but legumes that grow underground.  They're cheaper than most nuts, and are often eaten out of hand or incorporated into candies, stir-fries, or trail mixes. You can buy them shelled or unshelled, salted or unsalted, raw or roasted.

Peanuts play an important role in Asian cuisine. The smaller ones are used for making oil, while large, less oily nuts are widely eaten, both as a snack food and as ingredients in salads and main courses. In Indonesian and Malaysian cooking, roasted peanuts, pounded to a paste, are the basis for satay sauce, as well as for a salad dressing in the classic gado-gado salad.

Sesame Seeds = Zhima (Chinese)

The sesame plant probably originated in Africa, but has been cultivated in India and China since ancient times. Today, it is grown all over the world in tropical and sub-tropical countries. Sesame seeds are small, flat and pear-shaped. They are usually white, but can be cream to brown, red or black.

Raw sesame seeds have little aroma and are almost tasteless until they have been roasted or dry-fried, when their nutty aroma become very pronounced and their flavor is heightened.

Sesame seeds are about 50 per cent oil, and processed sesame oil is used in oriental cooking for flavoring. The seeds are used in a number of popular Chinese dishes, most notably in Chinese honeyed apples and bang-bang chicken. They also feature in Singaporean, Malaysian Indonesian and Japanese cooking, and are often toasted then sprinkled over salads and other dishes just before serving.