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

新疆（阿克蘇紙皮核桃著名）；雲南亦為傳統產區 — Australian supermarket walnuts are locally grown; Asian grocers also stock in-shell paper-shell packs

Availability in Australia

Common at Asian grocers · A$1.12–1.12 / 100g
In-shell paper-shell walnuts 500g $5.59 sale (pre-sale $6.99 = $1.40/100g); supermarket staple but Coles price unfetchable (bot block)

Pairs well with