Product Overview

Shelled walnuts — akhrot — in a 500g pack, imported from the USA. Halves and pieces, ready to eat or to cook with.

Walnuts have a distinctive slightly bitter edge that comes from the papery skin, and that bitterness is what makes them work alongside sweet things: in a halwa, in a cake, chopped over a dessert, or in the winter nut mixes people put out for guests.

Nut Allergy Warning

This product is nuts, or contains nuts. A nut allergy can cause a severe and rapid reaction. If there is any doubt at all, do not buy it, and do not serve it to a guest without telling them what is in it.

Whole nuts are a choking hazard for children under five and should be ground or finely chopped for young children rather than given whole.

What Nuts Actually Give You

Nuts are genuinely useful food — protein, fibre, unsaturated fat, and minerals such as magnesium. They are also energy dense: a small handful, roughly 30g, is a portion, and it is easy to eat four portions without noticing.

They are food, not medicine. Nuts do not cure anything, and no single food fixes cholesterol, memory or fertility. Eaten in sensible amounts as part of an ordinary diet, they are a better everyday snack than most of what sits beside them on this shelf.

Storage – Walnuts Especially

Walnuts go rancid faster than almost any other nut. They carry more polyunsaturated oil than cashews or almonds, and that oil oxidises quickly in heat and light. A 500g pack left in a warm kitchen cupboard through a Bangladeshi summer can be bitter and unpleasant within weeks.

Storage

• Store in a cool, dry place in an airtight container, out of sunlight.
• Nuts contain a lot of oil and that oil goes rancid in heat. In a Bangladeshi summer, the fridge or the freezer is the right place for an opened pack — they keep for months there and only weeks in a warm cupboard.
• Rancid nuts smell sharp, like old paint or crayons, and taste bitter. Throw them away; the smell is the test.
• Never store them anywhere damp. Mould on nuts is not something to pick around.

About Imported Packs

This is a genuine imported product, sourced from the market printed on the pack. That means the label, the ingredient list and the nutrition panel are the ones the manufacturer printed for that country, and the wording may differ from a locally packaged version of the same brand.

Check the expiry date on the pack when it arrives. The pack’s own ingredient list and instructions are the authority on its contents — always read them, especially if you are buying for someone with an allergy or a dietary restriction.

Ways to Use Them

• Straight from the pack as a snack — about a 30g handful is a portion
• Chopped into halwa, cakes, breads and biscuits
• Toasted briefly in a dry pan to bring out the flavour before using
• Scattered over yoghurt, porridge or a salad
• Ground into a paste for rich curries and sweets

Frequently Asked Questions

Are they raw or roasted?

Shelled walnuts are normally supplied raw. Toast them in a dry pan for a few minutes if you want a deeper flavour — watch them closely, they burn quickly.

How do I know if they have gone off?

Smell them. Rancid walnuts smell sharp, like old paint or crayons, and taste bitter and soapy. If they smell like that, throw them away.

Can children eat them?

Whole nuts are a choking hazard under five. Chop or grind them finely for young children, and never give whole nuts to a toddler.

How should I store it once it is open?

Airtight, cool and dry, and eaten within a few days. The date on the pack is for the sealed pack; once air and Dhaka humidity get in, texture goes long before the date does.

How do I check the expiry date?

It is printed on the pack — usually on the base, the seal or the back panel, and often as a “best before” date. Check it as soon as your order arrives. If it is unreadable or very close, message us and we will replace it.