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g/5oz walnuts

Nuts & SeedsWalnuts are harvested in autumn (September–November in the Northern Hemisphere) and are widely available year-round as a shelf-stable ingredient, with peak freshness and best flavor quality in the months immediately following harvest.

Walnuts are an excellent source of omega-3 fatty acids (alpha-linolenic acid) and plant-based protein, and contain significant amounts of polyphenol antioxidants, fiber, and minerals including manganese and copper.

About

Walnuts are the edible seeds of trees belonging to the genus Juglans, native to temperate regions of the Northern Hemisphere, with the English or Persian walnut (Juglans regia) being the most widely cultivated variety. The kernel consists of two lobed, brain-like halves enclosed in a hard, tan-colored shell. Walnuts possess a distinctive earthy, slightly bitter flavor with an oily texture and crisp bite when raw. The nut's interior color ranges from pale cream to light tan, and its unique ridged appearance makes it readily identifiable. Black walnuts (Juglans nigra), native to North America, offer a more assertive, tannic flavor and are less commonly cultivated commercially.

Culinary Uses

Walnuts serve as both a nutritional staple and flavor component across global cuisines. In Western baking and confectionery, they appear in cakes, brownies, and cookies, often chopped or ground into pastes. Mediterranean and Middle Eastern cuisines incorporate walnuts into savory dishes—Greek salads, Turkish sauces (such as tarator), and Persian rice pilaf preparations. Walnut oil is prized as a finishing oil for vinaigrettes and delicate dishes. Ground walnuts can replace part of wheat flour in baking for texture and nutrition. The nuts pair well with fruits, warm spices, dark chocolate, and aged cheeses.

Forms & Preparations

Whole kernels — Raw or roasted intact nuts, used for snacking, garnishing, and in dishes where texture is important.
Halves — Split walnut kernels, commonly used for presentation in baked goods, salads, and confectionery applications.
Pieces/Chopped — Coarsely or finely chopped kernels for incorporation into batter, dough, grain dishes, and toppings.
Ground/Flour — Finely ground walnuts used as a partial wheat flour substitute in baking, for breading, or as a thickening agent in sauces.
Walnut oil — Cold-pressed oil extracted from nuts, used as a finishing oil for salads, drizzled over soups, and in vinaigrettes.
Walnut butter — Smooth or chunky paste made from ground roasted walnuts, spread on bread or incorporated into sauces and baking preparations.