Walnut Oil

Walnut Oil

Botanical Name: Juglans Regia
Country of origin: France
Colour & Odor: It has a mild yellow tintand comes with a rich and toasty walnut flavor.,
Extraction Method: Hydraulic pressing
Blends well with: Walnut oil goes well with sweet potatoes, roasted pumpkins and steamed vegetables and even fish. Another popular use of walnut oil is in pasta. When tossed with spices in cooked pasta, it lends a splendid flavor.
Uses: The light colored and delicate oil has a mild scent and a nutty flavor that finds use in mainly cold dishes.Walnut oil is used mainly as a seasoning. It adds a rich flavor to dishes and also improves the texture. Walnut oil is widely used in salads to add zest. It is also popular as vinaigrette. It is often mixed with cold sauces and also used to brush cooked dishes to add flavor.Generally, walnut oil is not heated and used raw in dishes. When heated, the oil becomes bitter and its flavor is also reduced. Heating also makes the oil lose its antioxidants. Chefs also prefer to use this oil in salad dressings which brings out its flavor to the fullest.Walnut oil was a popular medium of painting in the Renaissance period. Most artists preferred using it. The oil has a short drying time and almost no tint that made it a good oil paint base thinner. It was also used to clean brushes.

We use cookies to understand how you use our site and to improve the overall user experience. This includes personalizing content and advertising. Read our Privacy Policy

Accept Cookies
x