walnuts
The word walnut
derives from Old English wealhhnutu, literally "foreign nut", wealh
meaning "foreign". The walnut was so called because it was introduced
from Gaul and Italy. The previous Latin name for the walnut was nux
Gallica, "Gallic nut". The best-known member of the genus is the Persian
Walnut (Juglans regia) are the only species which has a large nut and
thin shell. The nuts are rich in oil, and are widely eaten both fresh and in cookery.
Walnuts are also an excellent source of omega-3 fatty acids, and have been
shown as helpful in lowering cholesterol.
In Armenian cuisine, walnuts are preserved in
sugar syrup and eaten whole. In Italy, liqueurs called Nocino
and Nocello are flavoured with
walnuts. In Georgia, walnuts are ground along with other ingredients to
make walnut sauce.
