Nuts flour

Walnut flour is a fine powder obtained from ground walnuts, typically common walnuts (Juglans regia). It is used in cooking to provide a distinctive, slightly sweet, and toasted flavor, along with a soft and granular texture that enriches various preparations, especially in pastries, artisanal breads, and desserts.

Its origin is closely linked to walnut-producing regions, such as North America, Europe, and some areas of Asia. In these areas, walnut flour was traditionally a byproduct of walnut processing, but today its use has become popular as a nutritious and tasty alternative in both home and professional recipes.

Among its properties, walnut flour stands out for being rich in healthy fats (primarily omega-3 fatty acids), plant-based proteins, fiber, and antioxidants. It also contains B-complex vitamins, vitamin E, and minerals such as magnesium, phosphorus, and potassium. Therefore, it is an ideal option for adding nutritional value to recipes without sacrificing flavor.

In the Hispanic American context, although the most common term is harina de nuez, it may also be found under the following synonyms or related forms: harina de nogal or simply nuez molida. However, in some regions, the term "harina de nuez" may generically refer to flours made from different types of nuts, so it is advisable to specify the type of nut when necessary.