Difference between revisions of "Walnuts"

From Cookipedia

m (Text replace - "{|cellspacing=3 |-valign="top" |width="100%" bgcolor="#FAF5FF" style="border-style:solid;border-width:1px;padding:1em;padding-top:0;"| <div style="float:right;margin-left:0.9em">" to "")
 
 
(2 intermediate revisions by the same user not shown)
Line 1: Line 1:
 +
<!-- seo -->
 +
{{#seo:
 +
|title=Walnuts: Cooking Wiki
 +
|titlemode=replace
 +
|keywords=#walnuts #vinegar #portionsperpersonlookup #nutsgrainsandseeds #walnutoil #saladdressing #cholesterol
 +
|hashtagrev=12032020
 +
|description=The nuts of all the species are edible, but the walnuts commonly available in shops are from the Persian Walnut, the only species which has
 +
}}
 +
<!-- /seo -->
 +
 +
 
[[Image:Walnuts.jpg|300px|thumb|right|Walnuts]]
 
[[Image:Walnuts.jpg|300px|thumb|right|Walnuts]]
<GoogleBanner></GoogleBanner>
+
 
 
The nuts of all the species are edible, but the walnuts commonly available in shops are from the Persian Walnut, the only species which has a large nut and thin shell. A horticultural form selected for thin nut shells and hardiness in temperate zones is sometimes known as the 'Carpathian' walnut. The nuts are rich in [[oil]], and are widely eaten both fresh and in cookery. [[Walnut oil]] is expensive and consequently is used sparingly; most often in [[salad dressing]]. Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering [[cholesterol]]. They need to be kept dry and refrigerated to store well; in warm conditions they become rancid in a few weeks, particularly after shelling.
 
The nuts of all the species are edible, but the walnuts commonly available in shops are from the Persian Walnut, the only species which has a large nut and thin shell. A horticultural form selected for thin nut shells and hardiness in temperate zones is sometimes known as the 'Carpathian' walnut. The nuts are rich in [[oil]], and are widely eaten both fresh and in cookery. [[Walnut oil]] is expensive and consequently is used sparingly; most often in [[salad dressing]]. Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering [[cholesterol]]. They need to be kept dry and refrigerated to store well; in warm conditions they become rancid in a few weeks, particularly after shelling.
  
Line 31: Line 42:
 
     <td>&lt; 5 ounces</td>
 
     <td>&lt; 5 ounces</td>
 
   </tr>
 
   </tr>
   
+
 
 
</table>
 
</table>
  
Line 38: Line 49:
  
 
We also have a [[generic conversion table]] and a [[portions per person lookup]].
 
We also have a [[generic conversion table]] and a [[portions per person lookup]].
----
+
{{SeasonalInfo}}
 +
October, November, December & January.
 +
 
 +
 
  
 +
{{CategoryLineIngredients}}
 
[[Category:Ingredients]]
 
[[Category:Ingredients]]
 
[[Category:Nuts grains and seeds]]
 
[[Category:Nuts grains and seeds]]
  
 +
<!-- footer hashtags --><code 'hashtagrev:12032020'>#walnuts #vinegar #portionsperpersonlookup #nutsgrainsandseeds #walnutoil #saladdressing #cholesterol </code><!-- /footer_hashtags -->

Latest revision as of 04:39, 1 April 2014


Walnuts

The nuts of all the species are edible, but the walnuts commonly available in shops are from the Persian Walnut, the only species which has a large nut and thin shell. A horticultural form selected for thin nut shells and hardiness in temperate zones is sometimes known as the 'Carpathian' walnut. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressing. Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering cholesterol. They need to be kept dry and refrigerated to store well; in warm conditions they become rancid in a few weeks, particularly after shelling.

In some countries immature nuts in their husks are preserved in vinegar. In England these are called "pickled walnuts" and this is one of the major uses for fresh nuts from the small scale plantings. In Armenian cuisine, walnuts are preserved in sugar and eaten whole. In Italy, liqueurs called Nocino and Nocello are flavoured with walnuts. In Georgia, walnuts are ground along with other ingredients to make walnut sauce.

Walnuts are heavily used in India. In Jammu, India it is used widely as a prasad (offering) to Mother Goddess Vaisnav Devi and, generally, as a dry food in the season of festivals such as Diwali.

How much does one cup of walnuts weigh?

Estimated US cup to weight equivalents:

Ingredient US Cups Grams Ounces
Walnuts shelled - halved
1
100 grams 4 ounces
Walnuts shelled - chopped
1
125 grams < 5 ounces

Conversion notes:
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.

We also have a generic conversion table and a portions per person lookup.

Seasonal Information: Walnuts

This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.

Walnuts are at their best and in season during the following months: October, November, December & January.



Find recipes that contain 'Walnuts'

#walnuts #vinegar #portionsperpersonlookup #nutsgrainsandseeds #walnutoil #saladdressing #cholesterol