Nuts
Pellicle
Black walnut pellicle as a section is the thin dark seed coat fraction after shelling—the aromatic skin, not the green outer hull and not woody shell. It drives colour in batters and much of the wild edge on skin-on meats. Blanch-and-rub removes it for paler pastes; most regional bakers leave it on. Pellicle dust can tint white icing—sieve if purity matters. Compost removed skins. Do not confuse soft pellicle with hard shell grit.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 52.3 g
- Saturated Fat 6.61 g
- Trans Fat 0 g
- Monounsaturated Fat 27.6 g
- Polyunsaturated Fat 13.3 g
- Cholesterol 0 mg
- Sodium 5.09 mg
- Salt 0.01 g
- Total Carbohydrate 18.3 g
- Dietary Fibre 8.41 g
- Total Sugars 3.99 g
- Complex / starch 5.26 g
- Protein 19 g
- Water 3.93 g
- Energy 627 kcal
- Water 3.93 g
- Carbohydrates 18.3 g
- Protein 19 g
- Fat 52.3 g
- Saturated Fat 6.61 g
- Monounsaturated Fat 27.6 g
- Polyunsaturated Fat 13.3 g
- Omega-3 1.33 g
- Vitamins 87.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.19 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.9 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 13.8 µg
- Vitamin B9 — Folate 36.5 µg
- Vitamin C 2 mg
- Vitamin E 13.4 mg
- Vitamin K 4.4 µg
- Minerals 347 mg
- Major Minerals 345 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.19 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.9 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.14 · vitamin-b7-biotin: 13.8 · vitamin-b9-folate: 36.5 · vitamin-e: 13.4 · vitamin-k: 4.4 ·
Minerals
Pellicle of Black Walnut: composition reflects this culinary part relative to the whole ingredient.
History
Cooks loosened seed skins in hot water to pale kernels for refined sweets and sauces.
Commercial blanching lines supported marzipan and pale confectionery industries.
Blanched kernels remained standard for fine pastry colour control.