Walnuts

Walnuts are the dried fruits of the walnut tree, known for their characteristic shape with a hard shell and an edible seed inside that has a crunchy texture and a slightly sweet and bitter taste at the same time. They are widely used in cooking to add flavor, texture, and nutritional value to various dishes, from salads and desserts to breads and sauces.

Their origin dates back to temperate regions of the northern hemisphere, especially in countries such as the United States, China, Iran, and Turkey, where they are extensively cultivated. In gastronomy, walnuts are valued both for their flavor and their multiple health benefits.

The properties of walnuts include a high content of omega-3 fatty acids, antioxidants, protein, fiber, B-complex vitamins, and minerals such as magnesium and phosphorus. These characteristics make them an ideal ingredient for recipes that seek to provide healthy nutrients, in addition to texture and flavor.

Regarding synonyms, in different Spanish-speaking countries, walnuts may have other names or variations in their use, although they are generally known simply as "walnuts." In some regions, they are also called “nogales” in reference to the tree, but in culinary terms the predominant term is walnuts. It is important to note that they should not be confused with other dried fruits such as almonds or hazelnuts.