Walnuts “Brown”

Description

1. How it is grown and harvested: Central Asia is part of the natural homeland of the walnut, and wild walnut forests still grow in the mountains of the region. Hot summers, cool nights and clean mountain water help the nuts develop full, well-filled kernels with a rich flavour and a high content of healthy oils. Brown walnut kernels come from walnuts grown in the orchards and mountain areas of Uzbekistan. After the autumn harvest, the nuts are hulled, naturally dried, cracked and the kernels extracted. Brown kernels have a light-brown to amber colour and a fuller, slightly stronger walnut flavour than light kernels. The walnut is one of Uzbekistan’s most important traditional nut crops, and the country’s mountain walnut forests are among the oldest in the world. Kernel colour depends on variety, growing conditions and handling after harvest, and brown kernels are a normal, high-quality grade with excellent flavour.

2. Processing and packaging details: The kernels are colour-sorted, cleaned of shell fragments and membranes, and inspected for defects and foreign matter. They are packed in food-grade, moisture-resistant packaging inside export cartons to protect their natural oils and freshness. Storage in cool, dry conditions is recommended. Walnuts are rich in delicate oils, so they should be stored cool (ideally 0–10 °C) and dry, away from light and strong odours. In-shell walnuts keep their quality for up to 12 months; kernels are best stored refrigerated and used within 6–12 months. Each lot can be supplied with export documentation, including a phytosanitary certificate and certificate of origin, on request.

3. Health benefits and nutrition: Brown kernels offer the same nutritional value as all walnuts: plant omega-3 fatty acids, unsaturated fats, protein, fibre, magnesium, copper and vitamin E, plus antioxidants. Contains tree nuts. Walnuts are associated with heart-friendly diets and are one of the most nutrient-dense nuts. A small handful a day is an easy way to add omega-3 fats, protein and minerals to a balanced diet. Brown kernels have the same nutritional value as light kernels at a more accessible price. Brown kernels are ideal for baking, confectionery fillings, sauces, pastes, salads, cooking and industrial food production, offering excellent flavour at a competitive price. They are also excellent for traditional Uzbek and Caucasian dishes and sauces where walnuts are ground.

Typical values. Raw kernels. No added salt or sugar.