The walnut comes from the tree called walnut tree, which belongs to the Juglandaceae family. It is a spherical fruit with a brown shell, formed by two half spheres. The interior is divided into two or four cells that contain the seed, which provides its succulent meat. Its flavor is characterized by a very personal sweetness that remains on the palate a few minutes after consuming it.

There are two hypotheses, which can perfectly coexist, about the origin of the nut. One centers its origin in Europe, and the other in Central and Western Asia. Currently, Spain, Italy, France, Portugal, China and California are the main producers of this fruit.       

The walnut has a high protein and carbohydrate content, as well as 60% oil. It is also rich in dietary fiber and vitamins E, B1, B6 and B9. The walnut is an excellent nutritional supplement and is very beneficial for the cardiovascular system. The daily consumption of 25-50 g of walnut reduces the risk of coronary diseases. In addition, it is a very energetic food.       

To enjoy the very personal flavor of the walnut, it must be consumed in its natural state. Its use is very suitable for cooked dishes, both meat and fish, since its flavor provides a turning point to the palate. It is also exquisite in fresh salads, desserts, and combined with other fruits.    

Walnuts are kept in perfect condition in a cool, dry place.