nozes

Nozes, the edible seeds commonly called walnuts in English, come from trees in the Juglans genus, most notably Juglans regia, the common walnut. They are cultivated in many temperate regions for their kernels and the oil extracted from them. The fruit consists of a green husk that encloses a hard shell and a wrinkled kernel inside.

The walnut tree is deciduous and adapted to cool winters and long growing seasons. Nuts mature in autumn after the husk splits, revealing the hard shell. The kernel inside is typically two lobes separated by a thin membrane and has a mild, buttery flavor when fresh.

Production and geography: China, the United States, Iran, Turkey, and Ukraine are among the leading producers. Global walnut cultivation relies on well-drained soils and irrigation in some areas. Harvest is followed by drying and, if needed, processing for kernel extraction or oil production.

Nutrition and safety: Walnuts are energy-dense, rich in unsaturated fats, including omega-3 fatty acids, and provide protein, fiber, and minerals such as magnesium and phosphorus. They contain antioxidants and vitamin E. Allergies to walnuts are common and can be severe; they should be avoided by those affected.

Culinary uses and storage: Walnuts are eaten raw or roasted, used in baking, desserts, salads, and cereals, or pressed into oil for dressings. Store in a cool, dry, dark place; refrigeration extends shelf life and slows rancidity.