Name: Walnut butter — a rich, slightly bitter paste of ground walnuts (Juglans regia), sold pure or blended with other nuts.
Description
The common or English walnut is believed to have originated in Persia and central Asia, and is now grown across the temperate world, with China and the United States, mainly California, as the largest producers. Walnuts have long been prized in Europe and the Middle East, and walnut paste is used in traditional dishes such as Georgian satsivi and Middle Eastern sauces.
Nut butters are made by grinding roasted or raw nuts into a smooth or crunchy paste, and the best are simply nuts, with perhaps a little salt. Walnut butter has a deeper, earthier and slightly tannic flavour than almond or cashew butter, from the papery skin on the nut, and it goes off faster than most other nut butters because walnuts are so high in delicate polyunsaturated oils.
Main nutrition value
Walnut butter is notable among nut butters for its omega-3 fat (alpha-linolenic acid), and also provides protein, fibre, magnesium, copper and polyphenol antioxidants.
How best to be consumed
Walnut butter is delicate, so freshness matters.
- Spread on toast, apples or pears.
- Stir into porridge, yoghurt or smoothies, or use in sauces and dressings.
- Pair with honey, cinnamon or fruit to soften the slight bitterness.
- Buy small jars and keep in the fridge, since walnut oils turn rancid quickly.
- Throw away butter that smells sharp, paint-like or bitter.
Overconsumption could cause…
Nut butters are nutritious but very calorie-dense, and portion size matters.
- Weight gain from eating more than a spoonful or two a day, since a tablespoon holds well over 90 calories.
- Added sugar, palm oil and salt in some commercial brands, so check the label.
- Tree nut allergy, which can be severe, so anyone allergic to nuts should avoid it and check labels for cross-contact.
Wikipedia — Walnut, used for origin, naming and history: https://en.wikipedia.org/wiki/Walnut
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