Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for the meat after fully ripening. Following full ripening, the removal of the husk reveals the wrinkly walnut shell, which is usually commercially found in two segments
Walnuts, like other tree nuts, must be processed and stored properly. Poor storage makes walnuts susceptible to insect and fungal mold infestations; the latter produces aflatoxin – a potent carcinogen. A mold-infested walnut batch should be entirely discarded.

The ideal temperature for the longest possible storage of walnuts is −3 to 0 °C (27 to 32 °F) with low humidity for industrial and home storage. However, such refrigeration technologies are unavailable in developing countries where walnuts are produced in large quantities; there, walnuts are best stored below 25 °C (77 °F) with low humidity. Temperatures above 30 °C (86 °F), and humidities above 70 percent can lead to rapid and high spoilage losses. Above 75 percent humidity threshold, fungal molds that release dangerous aflatoxin can form.

Walnuts without shells are 4% water, 15% protein, 65% fat, and 14% carbohydrates, including 7% dietary fiber (table). In a 100-gram reference serving, walnuts provide 2,740 kilojoules (654 kcal) and rich content (20% or more of the Daily Value or DV) of several dietary minerals, particularly manganese at 163% DV, and B vitamins

While English walnuts are the most commonly consumed, their nutrient density and profile are generally similar to those of black walnuts.

Unlike most nuts that are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), although it does contain oleic acid as 13% of total fats.

In 2016, the US Food and Drug Administration (FDA) provided a Qualified Health Claim allowing products containing walnuts to state: “Supportive but not conclusive research shows that eating 1.5 ounces (43 g) per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease.” The FDA had, in 2004, refused to authorize the claim that “Diets including walnuts can reduce the risk of heart disease” and had sent an FDA Warning Letter to Diamond Foods in 2010 stating there is “not sufficient evidence to identify a biologically active substance in walnuts that reduces the risk of coronary heart disease.” A recent systematic review assessing the effect of walnut supplementation on blood pressure found insufficient evidence to support walnut consumption as a BP-lowering strategy.




The almond is a species of tree native to Iran and surrounding countries but widely cultivated elsewhere.

Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, slivered, and ground into flour. Almond pieces around 2–3 mm in size, called “nibs”, are used for special purposes such as decoration.

Almonds are a common addition to breakfast muesli or oatmeal.

Use in desserts
Almond cream cake covered in slivered almonds from Spain

A wide range of classic sweets feature almonds as a central ingredient. Since the 19th century almonds have been used to make bread, almond butter, cakes and puddings, candied confections, almond cream-filled pastries, nougat, cookies (macaroons, biscotti and qurabiya), and cakes (financiers, Esterházy torte), and other sweets and desserts.

Almonds are 4% water, 22% carbohydrates, 21% protein, and 50% fat . In a 100-gram (3 1⁄2-ounce) reference amount, almonds supply 2,420 kilojoules (579 kilocalories) of food energy. The almond is a nutritionally dense food (table), providing a rich source (20% or more of the Daily Value, DV) of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, copper, iron, magnesium, manganese, phosphorus, and zinc. Almonds are a moderate source (10–19% DV) of the B vitamins thiamine, vitamin B6, and folate, choline, and the essential mineral potassium. They also contain substantial dietary fiber, the monounsaturated fat, oleic acid, and the polyunsaturated fat, linoleic acid. Typical of nuts and seeds, almonds are a source of phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol.


dried Chicory

Chicory, a mine of vitamins

Raw chicory leaves are 92% water, 5% carbohydrates, 2% protein, and contain negligible fat (table). In a 100 gram reference amount, raw chicory leaves provide 23 calories and significant amounts (more than 20% of the Daily Value) of vitamin K, vitamin A, vitamin C, some B vitamins, and manganese. Vitamin E and calcium are present in moderate amounts. Raw endive is 94% water and has low nutrient content.
Chicory root contains essential oils similar to those found in plants in the related genus Tanacetum.In traditional medicine, chicory has been listed as one of the 38 plants used to prepare Bach flower remedies.

dried Mint 4

dried Mint

A world of properties with Eshkoo mint & dried mint

Mint or mentha belongs to the Lamiaceae family, which contains around 15 to 20 plant species, including peppermint and spearmint. It is a popular herb that people can use fresh or dried in many dishes and infusions. Manufacturers of toothpaste, gum, candy, and beauty products often use mint oil.


Using fresh mint and other herbs and spices in cooking can help a person add flavor while reducing their sodium and sugar intake.


Throughout history, people have used different species of mint plants in medicine. Different types of mint plants offer a range of antioxidant qualities and potential health benefits, especially for people who have irritable bowel syndrome .

Mint is a calming herb that people have used for thousands of years to help soothe an upset stomach or indigestion.

A 2019 review found that placebo-controlled studies support the use of peppermint oil as a remedy for a range of gastrointestinal conditions, including indigestion, IBS, stomach pain in children, and feelings of sickness after surgery.

The authors of the review found that mint works against harmful microbes, regulates muscle relaxation, and helps control inflammation.