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The walnut (Juglans regia) is the wrinkled, brain-shaped seed of the English or Persian walnut tree — a rich, buttery tree nut sheathed in a thin brown skin that carries a gentle astringent bitterness, eaten raw, toasted, ground into oil and folded through everything from baklava to blue-cheese salads.
What to look for, from new crop, heavy and sweet to stale, then rancid.