Walnut bread also goes very well with these cheeses, the invalid seeds bring a little crunch and delicious flavor to your homemade bread. It can replace all other dried fruits in your recipes: almonds, cashews, hazelnuts, pecans, cocoa beans, pine nuts, pistachios, roasted soybeans, etc. Just as aromatic and sweet as the valid extra almonds, the extra invalid nut is ideal for rock breakers in pastries, salads. Chemical analyses showed differences in feed intake between varieties and, in particular, between production regions. For this reason, we will focus instead on DOrdogne nuts for a contribution of fatty acids and sucrose and on Isère nuts for a contribution of total sugars and fructose. Some people need to consume nuts in reduced amounts to prevent the recurrence of kidney or urinary stones. To give them more flavor, you can roast them before using them in your recipe. Place the peeled raw nuts on your baking sheet and bake them in a hot oven at 185ºC (th. 5) for about 10 minutes of cooking. From the 13th century, the walnut found its letters of nobility in France, especially in the Dauphiné and Périgord, two regions that are enriched thanks to the famous dried fruits. Walnut groves bloom and farmer Niki becomes an important and wealthy man. Nuts go well with fruits in all their forms, add them to your preparations, fruit salads, pans, pies, jams, compotes, purees, etc.

Sprinkle it directly on your fresh fruit! It goes perfectly with chocolate and all chocolate desserts such as brownies. At the beginning of the century, nearly 100,000 tons of walnuts were produced in France and Sarlat became the center of the world walnut trade. But the particularly harsh climatic conditions of the winter of 1829-1830 and 1870 and the appearance of the fluctuating walnut insect, phylloxera, began the decline of the walnut oil trade. Botanically, the walnut is a drupe, like the almond, that is, the walnut is enclosed in a shell itself, protected by an external fleshy pericarp that is not edible. This outer shell is called Brou, it has a use in dyeing. The term “oilseeds” refers to everything from which the oil is extracted: walnuts, hazelnuts, olives, rapeseed, etc. – How to make a breading with nuts? Chop them and beat an egg. Put the meat, fish or vegetables in the flour, then in the egg and finally in the chopped nut. – How to toast nuts? Preheat the oven to 180 ° C (th. 6) and roast on a baking sheet for 10 min. – La Grand-Jean: It is a small nut with a round and brown shell, with a fleshy and colorful core.

It is subtly bitter and very often cooked, even if it is a very good chide. Coopenoix markets conventional almonds and organic almonds. The cooperative has its own extraction and optical sorting plant on the Vinay site. Walnuts were known to the Greeks and Romans 2500 years ago, but they did not like it because the variety they knew was very bitter. Four to five centuries later, the Persians made them discover another sweeter variety that would seduce them. Non-whole nuts are called “invalids” and are often a mixture of all varieties, this is the case with the nuts we sell here. They are just as good as whole nuts and, most importantly, cheaper. In Gascony, it was traditional when a young man asked for the hand of a young girl that he was invited to share a meal with the girl`s family. If nuts were presented to him at the end of the meal, it indicated the family`s rejection. The walnut oil trade flourished in the Périgord region and more particularly in the Dordogne. Its versatile uses, both in cooking and lighting, as well as for the production of paint, dyes or soap, have contributed to its popularization and marketing. The Dordogne and its river port of Souillac then became the ideal way to transport walnut oil and walnuts by barge to Libourne.

From Bordeaux, walnut oil was exported to Holland, Great Britain and Germany. One of the pontoons of the port of Libourne is also called Port des Noyers and the Dordogne was called the river of walnuts. Today not very widespread because very expensive, walnut oil was very widespread in the Middle Ages. It was the staple of French cuisine until the middle of the 19th century. The nut had a very high monetary value and farmers used it to pay tithing in the form of walnut oil. It was in 1155 that the term walnut appeared from the Latin nüx, nucis. – The horn: It is a medium-sized nut with a firm shell and a very light core. It is crispy, very fragrant, sweet and subtle, sweet and not bitter at all, making it an excellent table nut. Also known as Dauphiné walnut kernels, they are marketed and consumed throughout the year in different forms (halves, invalid and broken) and in different colors (white and harlequin).