Walnuts
Juglans regia · walnuts · noix de Grenoble
Walnuts: what every chef needs to know
The walnut is one of the richest plant-based sources of omega-3 fatty acids (ALA: approximately 9g per 100g). The nut has a characteristic bitter undertone from the polyphenols and tannins present, in particular in the skin surrounding the kernel. This skin can be removed by brief blanching, yielding a milder flavour. Fresh walnuts are available from September to October; after that they are available only dried. When stored openly, the unsaturated fats oxidise rapidly, resulting in a rancid flavour. Walnuts are used in salads (Waldorf), pasta sauces, brownies and cheese dishes. Walnut pesto is a Ligurian alternative to pesto Genovese. In savoury preparations walnuts pair well with Gorgonzola, pear and red beetroot. The tannins react with iron cookware: use wooden or plastic utensils to avoid discolouration.
Walnuts: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Walnuts: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Walnuts: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Note: walnuts burn quickly due to their high fat content; check after 6 minutes.
Milder flavour, less tannin bitterness; suitable for desserts and salads.
Combine with garlic, olive oil and Parmesan for classic walnut pesto.
Allow to set on parchment paper; spread out immediately to prevent clumping.
Walnuts: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Walnuts: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product. Fresh/green walnuts: harvest September–October. New-season crop gives a softer, less bitter product.
Walnuts: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Walnuts
Why do walnuts go rancid quickly and how can I prevent it?
Walnuts contain high levels of polyunsaturated fats (omega-3 ALA) that oxidise rapidly in heat, light and contact with oxygen. Always store airtight, cool (<20°C/68°F) and dark. Opened packs: use within 1–2 months. In the refrigerator (4°C/39°F) opened walnuts keep for 3–4 months.
Must walnuts be declared as an allergen on the menu?
Yes, always. Walnuts are an EU-14 tree nut allergen per EU Regulation 1169/2011. This applies to small quantities in garnishes, sauces or dough. Staff must know all dishes containing walnuts, including walnut oil in dressings.
How do I reduce the bitterness of walnuts in a dish?
The bitterness comes from polyphenols in the brown skin. Remove by blanching for 30 seconds then rinsing in cold water. Toasting intensifies the nut flavour but also reinforces mild bitterness. Sweet components (honey, caramelised onion) balance the bitterness in savoury dishes.
At what temperature should you store Walnuts?
Store Walnuts at cool and dry, <20°C, stored in the dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Walnuts professionally?
The primary professional technique for Walnuts is Roasting (flavour deepening) at 160°C oven for 8-10 minutes. Always verify core temperature with a calibrated probe thermometer.
Does Walnuts contain allergens?
Walnuts contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
