Walnuts “Dark”

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. Dark kernels come from walnuts harvested in Uzbekistan’s orchards and mountain groves in autumn. After hulling, natural drying and cracking, the kernels are separated by colour. Dark kernels have a deeper brown colour and a robust, intense walnut flavour with a slightly more pronounced bitterness from the skin. Kernel colour depends on factors such as the variety, growing conditions and the time between harvest and drying, and does not affect food safety.

2. Processing and packaging details: The kernels are colour-sorted, cleaned of shell pieces and membranes and inspected for defects and foreign matter. They are packed in food-grade, moisture-resistant packaging inside export cartons and should be stored cool and dry to protect their oils. 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: Dark kernels are just as nutritious as lighter grades, providing plant omega-3 (ALA), healthy fats, protein, fibre, minerals and vitamin E. The darker skin is rich in polyphenol antioxidants. Contains tree nuts. Because walnuts are energy-dense, a small daily handful is enough to benefit from their nutrients. The darker colour does not reduce their nutritional value. Dark kernels are well suited to industrial uses where colour is less important — walnut paste and butter, sauces, baked goods, fillings, oriental sweets and oil pressing. Dark kernels are a cost-effective choice for manufacturers who grind or cook the nuts. They can also be roasted lightly to soften their bitterness and bring out a deeper, toasty walnut flavour.

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