Walnuts have been around for centuries and have been used in culinary applications for as long. As is the case with so many agricultural products, there are different types of walnuts. Most of the walnuts we eat in the United States are commonly known as English walnuts, but black walnuts are also prized and delicious. The problem with using black walnuts in cooking is the fact that the black walnuts have a very tough shell and the nuts are difficult to extract. While the taste of the black walnut is a culinary treat the difficulty in getting the nut from the shell prevents common usage in cooking and baking. Our suggestion is to use the black walnut extract wherever you want the taste of walnuts to shine.
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