Paper-Shell Walnuts
Thin-shelled Persian walnuts that crack in your hand — fresh kernels, sealed by nature.
HS 0802.31Details & enquiry
Walnuts
Tuyserkan Walnut Kernels — Extra Light Halves
Pale, sweet walnut halves from Iran’s walnut capital — no bitterness, just cream and crunch.
Part of our developing range. Ask us to confirm availability and the details of the actual product.
- Creamy
- Sweet
- Tender
- Tuyserkan
Colour & cut
- Extra Light Halves
- Light Halves
- Light Halves & Pieces
- Light Amber Pieces
- Packaging
- Discuss available packing
- MOQ
- Confirm on enquiry
- Supply
- Seasonal · confirm availability
- HS code
- 0802.32
- Our team is based in Larestan, Fars
- Availability confirmed on enquiry
Overview
About Tuyserkan Walnut Kernels
Walnut kernels are graded by colour, and colour is flavour: the paler the kernel, the sweeter and less tannic it tastes. These are Extra Light halves from Tuyserkan, a mountain town in Hamadan Province where cool nights and snow-melt water produce some of the finest walnuts in Iran.
They are cracked by hand to keep the halves whole, sorted for colour, and packed quickly so the delicate oils stay fresh. Eat them the Persian way — with flatbread, feta and fresh herbs (nan-o panir-o gerdoo) — or toss them into salads and baking.
Variety information
Specifications
General variety information. Current origin, grade, harvest, ingredients, packing and availability must be confirmed for the actual product.
| Type | Kernel halves |
|---|---|
| Colour grade | Extra Light |
| Origin | Tuyserkan, Hamadan Province |
| SKU | NOI-WAL-ELH |
| Colour & cut | Extra Light Halves · Light Halves · Light Halves & Pieces · Light Amber Pieces |
|---|---|
| Packing enquiry | Discuss available packing |
| Minimum order | Confirm on enquiry |
| Supply | Seasonal · confirm availability |
| HS code (indicative) | 0802.32 |
| Order details | Origin, quantity, packing and delivery confirmed on enquiry |
Growing region
Tuyserkan, Hamadan
Iran’s walnut capital
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
Typical values per 100 g
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.
Why are some walnuts bitter?
Bitterness comes from tannins in the skin and from oxidised oils in older nuts. Fresh, light-coloured kernels like these taste sweet.
How should I store walnut kernels?
In the fridge or freezer, airtight. Walnuts have more polyunsaturated oil than any other nut and go stale fastest at room temperature.
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.
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