Omega Walnut: walnut kernels for brownies, carrot cake, muhammara and salads. Single 1 kg pack.
Walnut kernels are shelled walnuts with a rich, slightly bitter flavour and crunchy texture. Fold them into brownies, banana bread, carrot cake and cookies, scatter them over salads with cheese and fruit, or blend them into muhammara with roasted peppers. Walnuts are also used in maamoul fillings, baklava and Persian fesenjan. Toasting reduces bitterness and deepens the flavour. Walnuts are the seeds of trees of the genus Juglans, most often the Persian or English walnut, Juglans regia. Shelled walnuts turn bitter when their oils oxidise, so store them airtight in the fridge. Walnuts are used in Levantine muhammara, Persian fesenjan, baklava and maamoul, and in brownies, carrot cake and banana bread. Toasting reduces their slight bitterness, and chopped walnuts add crunch to porridge, yoghurt, salads and stuffed dates.
