Black walnut extract

Black walnut extract is a liquid concentrate obtained from the infusion or distillation of the black walnut or its shell, primarily used as a flavoring in various baking, dessert, and beverage recipes. This ingredient provides a deep, slightly bitter flavor with earthy nuances that enhance the taste profile of cakes, cookies, ice cream, and other sweet products.

Origin: Black walnut extract comes from the black walnut (Juglans nigra), a tree native to North America, particularly regions like the United States and Mexico. The black walnut is prized for its unique flavor and its use in both gastronomy and traditional medicine.

Properties: Beyond its culinary use, black walnut extract contains phenolic compounds that may provide slight antioxidant properties. In the kitchen, its main advantage is the intense and characteristic aromatic contribution, which can substitute for or complement other flavorings in pastry and cocktail recipes.

Synonyms in Latin America: Although it is not an ingredient commonly referenced with many synonyms, in some countries it may also be found under the names black walnut essence or black walnut flavoring. In certain regions, the black walnut may be confused with "nutmeg," but it is important not to confuse the two, as they come from different plants and offer different flavors.