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Black Walnuts
Black walnuts differ from regular walnuts in several ways. Their flavor is stronger, richer and smokier. Black walnuts are also notoriously tough to crack, and once cracked they must be handled with gloves, since the oil in their shells leaves a brown stain on the skin. These nuts add a distinctive hearty flavor to baked goods.
Black Walnuts

Black Walnuts

black wal·nut (First recorded English use in 1612) A walnut tree of eastern North America with hard, strong, heavy, dark brown wood and oily edible nuts. (Merriam Webster)

Featured Black Walnut Recipe:

Check Out The RecipeBlack Walnut Bundt Cake

Origin and History

Unlike the common English walnut, the black walnut is native to North America, specifically the Mississippi drainage basin. Today, the common eastern black walnut is grown in the Southeast and California.

The nut shells and wood of the black walnut tree are prized perhaps more than the nutmeat itself. Native Americans made dye from the nut husks, and woodworkers value the extreme hardness and straight grain of the timber. Other industries use the hard shells of black walnuts in plastics, glues, sand-blast cleaners and metal polishers. Because their flavor is so strong, most people donít find black walnuts appealing as a snack. They work wonderfully, however, in baked goods or confections such as cookies, fudge, brownies, cakes and candies. They can even be used as a meat substitute in certain dishes.


Diamond has taken the hassle out of black walnuts ó we make them ready to use straight from the package. Black walnuts have more protein than English walnuts and contain arachidonic fatty acid.

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