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Raw Red Walnut Halves & Pieces

Add the striking color and rich flavor of red walnuts to any recipe with our convenient Red Walnut Halves & Pieces. With a slightly less bitter taste than other walnut varieties, red walnuts add pleasing crunch and visual appeal to salads, baked goods and snack mixes.

  • Cross between Persian red walnuts and English walnuts

  • Slightly lower tannic content lends a less bitter flavor

  • Deep burgundy skins, soft crunchy texture

  • Halves and pieces are great for sprinkling into recipes

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    Suggested uses

  • Roast with spices for a nutrient-dense snack

  • Use in baking for rich, nutty flavor

  • Use in salads or on top of sautéed vegetables

  • Basic prep

    Ready to use.

    Storage & handling

    Store in cool, dry place.


    Red walnuts (Contains tree nuts). May contain shells or shell fragments.

    With beautiful, deep red skins and slightly lower tannic content than other walnut varieties, our Red Walnuts are a striking, richly flavorful addition to many recipes. Red walnuts are actually a cross between Persian red walnuts and English walnuts, producing a larger, creamier walnut that is more robust in flavor. To preserve their deep red color, red walnuts must be carefully hand-shelled.

    Walnuts are the rounded, single-seeded fruit of the walnut tree, providing a high-density source of nutrients, particularly proteins and essential fatty acids. The walnut is believed to have originated in India and the regions surrounding the Caspian Sea. In the 4th century AD, the ancient Romans introduced the walnut into many European countries where it quickly gained popularity. China is currently the largest commercial producer in the world, followed by the U.S. with a large portion of walnuts cultivated in California.

    Classic recipe

    Roasted Red Pepper-Red Walnut Dip

    This creamy dip is bursting with smoky, tangy, savory flavor and just a touch of heat. Toasted red walnuts and a burst of pomegranate garnish give it texture and depth. Serve with warm pita for dipping.