Ingredients · Nut & seed
Walnut
Juglans regia · Juglandaceae (walnut family)
What it’s like, and how to use it
How to use it
In dessert blends, where it steeps into a richer cup. Toasting improves it considerably.
With food
Coffee and chocolate. Blue cheese. Pear and apple. Maple. Pomegranate, as in fesenjan. Honey. Beetroot.
With spices
Cinnamon. Cardamom. Vanilla. Black pepper. Sumac.
With tea
Sencha green tea, which this shop blends it with. Black tea. Pu-erh.
Its story
Where it comes from
The Persian or English walnut, Juglans regia, originated in Iran. World production in 2023 was four million tonnes in shell, with China contributing 35 per cent, then the United States, Iran and Turkey. Our lot names no origin.
What happened
The wal in walnut is Germanic and means foreign — the foreign nut, as distinct from the native hazel. That is a small piece of linguistic history that tells you where the tree came from and how long ago it arrived in northern Europe: long enough ago to be familiar, recently enough to still be marked as an import. Walnut husks contain juglone, at 2 to 4 per cent of fresh weight, which is why little grows underneath a walnut tree.
On the shelf with it
Every product it goes into.
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