Walnuts are curved, single-seeded rock fruits of this walnut tree widely used for the meat after completely ripening. After full ripening, the removal of the husk shows the wrinkly walnut shell, which is typically commercially found in two sections (three or four-segment shells may also form). During the ripening process, the husk will get brittle and the shell tough. The casing encloses the kernel or meat, which is normally composed of two halves separated by a partition. The seed kernels — commonly available as polyunsaturated fats — are included in a brown seed coat that contains antioxidants.

The two most common big species of walnuts are grown for their seeds — the Persian or English walnut and the black walnut. The black walnut is of high taste, but because of the hard shell and inferior hulling characteristics it’s not grown commercially for nut production. Numerous walnut cultivars are developed commercially, which are almost all hybrids of the English walnut.

Walnut meats can be found in two forms; within their shells or de-shelled. The meats might be whole, halved, or in smaller parts because of processing. Pickled walnuts which are the complete fruit can be savory or sweet depending on the preserving solution. Walnut butters can be homemade or bought in both roasted and raw forms.

Walnuts may be utilised as an ingredient in other foodstuffs. Walnut is the principal ingredient in baklava, Circassian chicken, chicken in walnut sauce, and meat or poultry ball stew from Iranian cuisine.

Walnuts are also popular as ice cream toppings, and walnut pieces act as a garnish on some foods.


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