Persian walnut
Generally speaking, nuts are thought to be a high-calorie, high-fat food. However, Persian walnuts also contain a lot of beneficial minerals and heart-healthy fatty acids. Walnuts are a strong source of protein and have a high concentration of monounsaturated (MUFA) and polyunsaturated (PUFA) fats.
English walnut (also known as Persian walnut) is native from southeastern Europe eastward through the Himalayan region to China. It grows to be a large rounded tree to some 60 feet in height. Many cultivars have been developed.
Black walnuts are native to North America, but difficult to crack and get to the meat. They were used by native Americans as dye, medicine and the wood for building and making tools. The California Walnut on the other hand is actually ten Persian or English walnut.
Look for light-colored walnuts when you want a mild flavor with a fresh, buttery taste. Light amber-colored nutmeats will provide a robust flavor with a slightly sweet finish. Smell and take a nibble of the walnuts. Fresh walnuts will smell nutty and have a sweet, nutty taste.