Nuts

Juglans regia

A tier

Juglans regia is the botanical species behind nearly every “walnut” sold for table and bakery use—the Persian or English walnut. Listing the Latin name emphasises species identity against black walnut (J. nigra) and other Juglans relatives that cook and smell differently. Kernels are brain-shaped, oil-rich, and sweet-bitter under a tannic pellicle, milder and less resinous than black walnut. Orchards worldwide select thin-shelled, high-yield forms of this species; wild and older landrace trees still show more variation in size and bitterness. Process as for commercial walnut: crack clean, freeze surplus, toast lightly for salads. Fresh stock never smells of paint. Major tree-nut allergen rules apply. Culinary history—from Central Asian origins through Persian, Mediterranean, and modern California trade—belongs to this species more than to any single modern cultivar name.