Bulk Walnuts Organic

What do these walnut halves taste like?

A mild, buttery taste, with a light bitterness brought by the fine film covering the kernel. Kazidomi Vrac walnuts are supplied plain, with no salt and no roasting: the texture stays tender and creamy under the tooth, more fragile than that of an almond or a hazelnut.

Kernels or whole walnuts in the shell — what does shelling change?

The kernel is already out of its shell, ready to use, with no nutcracker and no waste. In exchange it is exposed to the air and oxidises faster than a walnut protected by its shell. Kazidomi Vrac sells them by weight in a 250 g bag, to be kept in a closed jar.

How do I use walnuts in cooking?

Crushed over a chicory salad, a pumpkin soup or a fresh cheese, folded into a loaf cake or a bread, or toasted for a few minutes in a pan to bring their taste forward. Kazidomi Vrac kernels also blend to a coarse powder to replace part of the flour in a cake.

Where do these walnuts come from?

From Moldova, a traditional walnut-growing region, organically farmed. Kazidomi Vrac kernels get no salt, no sugar and no coating oil: they are simply shelled. Selling by weight lets you take the quantity a recipe calls for rather than a whole sealed pack.

How do I stop them turning bitter?

Strong, lingering bitterness comes from rancidity, encouraged by heat, light and air. Kazidomi Vrac advises somewhere cool and dry; a closed jar in the fridge also suits an opened bag. A smell of paint confirms that the batch should no longer be eaten.