Walnut

Variety

Walnut (In-shell) – hard shell whole walnut , Walnut Kernel – extracted meat of walnut

Grade

Grade A (large, >28 mm, clean shell), Light Halves 80%, quarters, etc. (per buyer spec)

Major Origin

Jammu & Kashmir (Kashmir valley, e.g., Anantnag), Himachal Pradesh (Kullu)

Moisture

~5%

Nutritional Highlights (per 100g)

High omega-3 (ALA ~9g) and omega-6 fats; ~15% protein; rich in fiber (~6.7g) and magnesium (158 mg). Walnut skin also contains antioxidants.

Calorific Value

~654 kcal/100g

Other Attributes

Temperate Nut: Indian walnuts have light-colored kernels and mild flavor. In-shell walnuts are exported mainly to Middle East and Asia. Preferred varieties are thin-shelled (“paper-shell”) Kashmir walnuts that are easier to crack. Stored in cool conditions to preserve oils. India is among top walnut producers. Bakery & Snack Use: India exports walnut kernels in light and amber grades. “Extra light halves” are premium (almost white kernels), while “amber pieces” are cheaper (darker, broken). Walnuts support brain health (often called brain food) and are marketed as a superfood. Need vacuum packing to prevent rancidity.

HS Code

0802.31 (In Shell) / 0802.32 (shelled)