Walnut
The wrinkled kernel of the walnut (Juglans regia), sold shelled or as thin 'paper-shell' walnuts in the shell. Its oils give slow-boiled soups and sweet soups a rounded, nutty richness; the papery skin is slightly astringent but traditionally left on, and the kernels are often toasted briefly in a dry wok before going into the pot.
TCM properties
Nature · warming Flavour · sweet Meridians · kidney、lung、large intestine
Traditional food therapy
In Cantonese food therapy walnut is used to support the kidneys, warm the lungs and ease the bowels; folk tradition also reads its brain-like shape as nourishing the mind.
Cautions: read first
- Take care if you have a hot phlegmy cough or loose stools.
- High in oil, so keep to a moderate amount.
Preparation
Keep the papery skin on the kernel (astringent but nourishing); you can toast the nuts in a dry wok (白鑊, a dry pan with no oil) to bring out the aroma.
Origin
Xinjiang, where the Aksu paper-shell walnut is famous; Yunnan is also a traditional growing area. Australian supermarket walnuts are locally grown; Asian grocers also stock in-shell paper-shell packs
Availability in Australia
Easy to find
