Whole Turkish walnuts in their natural hard shell, known in Turkey as kabuklu ceviz. These are dried in-shell walnuts — the form Turkish households buy by the kilo and crack at home, because the shell does real work: it shields the kernel from air and light, slowing the oxidation that turns walnut oils rancid. Stored cool and dry, in-shell walnuts keep for up to a year, while shelled kernels typically last about six months even refrigerated.Anatolia has grown walnuts for over 3,000 years, and Turkey remains one of the world's largest walnut producers and its biggest per-capita consumer. The harvest runs from late October, after which the nuts are dried and graded. Crack one open and you find plump, light-colored kernel halves — the photo on this page shows exactly that.How to crack them: a walnut shell is two halves joined along a seam. Place the nut in a nutcracker with the seam upright and apply slow, even pressure — the shell splits along the line and the kernel comes out in intact halves. A firm tap with a small hammer on the seam works too. Whole dried walnuts in the natural hard shell, uncoated and unsalted Sizes: 250 g, 500 g, 750 g, and 1 kg Per 100 g, walnut kernels provide roughly 15 g of protein; a 28 g serving contains about 2.5 g of plant omega-3 (ALA) Store in a cool, dry place away from sunlight; refrigeration extends shelf life further Use cracked kernels in baklava, salads, baking, or eat them as they are Allergen notice: walnuts are a tree nut. Not suitable for anyone with a tree-nut allergy.
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