Walnut

Walnuts deliver a rich, earthy taste with a crunchy texture.

Flavor

How to use it

Morning Richness. Add walnuts to oatmeal. Heating releases their oils, enhancing richness and creamy flavor.

Saucy Depth. Ground walnuts release oils and proteins that thicken sauces, adding depth without using starch.

Common mistakes

• Failure to check for rancid oils can ruin the flavor.
• Excessive toasting causes bitterness from burning.

What goes with walnut

• Brie. Walnuts' buttery crunch contrasts brie's creamy softness.
• Maple Syrup. Maple syrup and walnuts share furanones, which impart a sweet, nutty aroma.
• Pear. Walnuts add crunch and earthiness to pear's sweet, soft texture.
• Banana. Bitter, tannic walnut balances banana's sweetness in baked goods.
• Beet. Walnut's bitter, tannic crunch balances beet's earthy sweetness.
• Apple. Walnut's bitterness contrasts apple's sweetness.
• Honey. Honey's sweetness counters walnut's astringency from tannins.
• Gruyere. Gruyere and walnut share nutty notes, with creamy and crunchy textures.

Try tonight

• Make a walnut pesto for pasta.
• Sprinkle walnuts on roasted vegetables.
• Finish a creamy soup with crushed walnuts.

Storage

Store in an airtight container in a cool, dry place. Refrigerate for longer shelf life.