Nuts

English Walnut

A tier

English walnut is the everyday trade name for Juglans regia kernels in English-speaking markets, not a claim that the species originated in England. The name stuck through historic European trade routes that moved Persian walnuts into British and colonial commerce. Kernels are milder and less resinous than native black walnut, with the familiar brain-shaped halves used in brownies, salads, and baklava. Pellicle bitterness varies with freshness and drying—fresh stock tastes sweet-bitter, not paint-like. California, China, Chile, and Europe supply most commercial English walnuts today. Chop just before baking when appearance matters; pre-chopped pieces stale faster. Freeze halves if you bake infrequently. It is the default walnut for recipes that do not specify black walnut. Major tree-nut allergen handling applies. Toast lightly to reduce raw tannin edge in salads. Grade halves for garnishes and pieces for doughs where geometry will disappear.