Tuyserkan Walnut Kernels
Pale, sweet walnut halves from Iran’s walnut capital — no bitterness, just cream and crunch.
HS 0802.32Details & enquiry
Walnuts · product guide
Persian Walnuts
The walnut’s English name points straight to Iran: Juglans regia is the Persian walnut. Tuyserkan is a mountain town in Hamadan Province known for walnut growing.
In short
The Persian walnut (Juglans regia) is native to a region stretching from the Balkans to the Himalayas, including Iran — hence its English name. Tuyserkan, in Hamadan Province, is Iran’s best-known walnut town, famous for thin paper-shell nuts and pale, sweet kernels graded from Extra Light to Amber.
- Botanical name
- Juglans regia — the Persian walnut
- Main origin
- Tuyserkan, Hamadan Province
- Harvest
- September – October
- Graded by
- Kernel colour: Extra Light → Amber
- Nutrition note
- ≈ 9 g plant omega-3 (ALA) per 100 g
Products
Explore walnuts
These are product types in our developing range. Ask us about current availability, origin, grade and packing before ordering.
Paper-Shell Walnuts
Thin-shelled Persian walnuts that crack in your hand — fresh kernels, sealed by nature.
HS 0802.31Details & enquiry
| Product | Grades | Packaging | MOQ | Supply | HS code |
|---|---|---|---|---|---|
| Tuyserkan Walnut Kernels | Extra Light Halves · Light Halves · Light Halves & Pieces · Light Amber Pieces | Discuss available packing | Confirm on enquiry | Seasonal | 0802.32 |
| Paper-Shell Walnuts | 30–32 mm · 32–34 mm · 34 mm + | Discuss available packing | Confirm on enquiry | Seasonal | 0802.31 |
Buyer’s guide
Walnut colour grades, explained
Walnut kernels are graded by colour — and colour is a good guide to flavour. Paler kernels have less tannin in the skin, so they taste sweeter and creamier.
| Grade | Colour | Taste | Best for |
|---|---|---|---|
| Extra Light | Pale cream | Sweetest, no bitterness | Snacking, gifting |
| Light | Light golden | Sweet and mild | Snacking, salads |
| Light Amber | Golden tan | Fuller, a little tannic | Baking, fesenjan |
| Amber | Tan to brown | Robust, tannic | Cooking, pastes |
Nan-o panir-o gerdoo
The classic Iranian breakfast: warm flatbread, salty feta, fresh herbs and walnut halves. Simple, perfect and the best way to taste a really good walnut.
Cooking fesenjan
Persia’s famous pomegranate-walnut stew uses ground walnuts slow-cooked until their oil releases and turns the sauce dark and glossy. Light Amber kernels add depth.
Why walnuts go bitter
Walnuts have more polyunsaturated oil than any other nut, so they oxidise fastest. Bitterness means old oil or dark skin — fresh, pale kernels are sweet.
Storage
Refrigerate or freeze kernels in an airtight container. In-shell walnuts keep up to 12 months in a cool, dry place because the shell protects the kernel.
Origin
Origins of our walnuts
Tuyserkan
Tucked against the Alvand range in the Zagros, Tuyserkan’s cool valleys and snow-melt streams grow walnuts with thin shells and pale, sweet kernels. The Persian walnut — Juglans regia — takes its English name from this part of the world.
- Altitude
- ≈ 1,800 m
- Harvest
- Sept – Oct
- Signature
- Paper-shell walnuts
Nutrition
What’s in 100 g of walnuts
Energy654kcal / 100 g
- Protein
- 15 g
- Fat
- 65 g
- Carbohydrate
- 14 g
- of which sugars
- 2.6 g
- Fibre
- 6.7 g
Notable: The only common nut with a significant amount of plant omega-3 (ALA) — about 9 g per 100 g. Typical values for walnut kernels per 100 g (USDA FoodData Central). Actual values vary by crop and roast.
FAQ
Walnuts: common questions
Why are they called Persian walnuts?
Juglans regia spread to Europe from ancient Persia via Greek and Roman trade, so English speakers have long called it the Persian walnut. The species is native to a broad belt from southeastern Europe through Iran to the Himalayas.
What is a paper-shell walnut?
A walnut with a very thin shell (gerdoo kaghazi in Persian) that you can crack in your hand — usually by pressing two walnuts together. Paper-shell types are a speciality of Tuyserkan.
How should I store walnut kernels?
In the fridge for up to 6 months or the freezer for up to a year, always airtight. At room temperature, use within a few weeks.
Are Extra Light walnuts worth it?
If you eat walnuts as they are, yes — the pale kernels are noticeably sweeter. For baking and cooking, Light Amber is perfectly good.
Explore the range
More from Iran
Pistachios
Akbari, Kalleh Ghouchi, Ahmad Aghaei & Fandoghi — explore Iranian varieties.
6 products
Almonds
Rare Mamra kernels, paper-shell almonds and lemon-roasted classics.
3 products
Seeds · Tokhmeh
Pumpkin, watermelon and sunflower seeds, roasted Persian-style in the shell.
3 products
Ajil Mixes
Salted, sweet and celebration ajil — hand-blended Persian mixed nuts.
3 productsReady to source?