Black walnut

Black walnut, also known as black walnut (Juglans nigra), is a nut highly valued in gastronomy for its intense, slightly bitter and earthy flavor, which adds depth and texture to various culinary preparations.

Native to North America, especially the eastern United States, the black walnut differs from the common walnut by its harder shell and more potent flavor, making it ideal for recipes that seek a distinctive and aromatic touch.

Regarding its properties, the black walnut is an excellent source of omega-3 fatty acids, protein, dietary fiber, B vitamins, and minerals such as magnesium, zinc, and iron. Its consumption contributes to cardiovascular health, supports brain function, and provides natural antioxidants.

In different regions of Latin America, the black walnut may have other names or be confused with similar fruits, but it is generally known simply as black walnut. In some places, it might be referred to as black walnut tree or black walnut tree nut, and it is important to distinguish it from the common walnut or the English walnut, whose flavor is milder.

In cooking, the black walnut is ideal for adding to desserts, breads, salads, and also for preparing sauces or accompaniments for main courses, enhancing the flavor with its characteristic aroma and crunchy texture.