California Walnuts Suppliers and Manufacturers

Walnut type chandlar made in USA. The merchandise is in Israel. For the best price you will find!

It's harvest season fresh harvested California walnuts in-shell or shelled any packing size you need all verities available fresh ready to ship

Ingredients: 20 pc California walnut halves 1 cup powdered California walnuts 2 tablespoon oil 100 gm grated paneer (cottage cheese) 2 medium grated carrots Salt to taste ½ teaspoons ginger paste ½ teaspoon garlic paste 2 medium potatoes boiled, peeled and mashed 2 tablespoon fresh coriander leaves 1 tablespoon crushed green chilli 1 teaspoon chaat masala 1 teaspoon roasted cumin powder 1 teaspoon garam masala powder cup gm flour (Besan) ½ cup breadcrumbs Method * Heat 2 tablespoon oil in a non-stick pan. Add California walnuts, carrots and salt and saute until extra moisture dries up. * To this add garlic paste, ginger paste and saute for �½ min. Turn off the flame and add potatoes and coriander leaves to the California walnuts mixture. * Transfer it into a grinder and mix till well blended. * Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again. * Transfer the mixture into a bowl and let the mixture cool completely. * Now roast gram flour in another non-stick pan for 2-3 mins. Add it to the California walnut mixture in the bowl. * To the mixture, add California walnut powder and breadcrumbs and mix everything well. * Keep the bowl in a refrigerator for about 15 mins. Divide the mixture into equal portions. * Grease your palms and shape each portion into finger-size sausages. Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around. * Serve hot garnished with chopped California walnuts.

California Walnut Kernels (Chandler) LHP 80/20 Jumbo/Large sized Super AAA quality in vacuum pack 5kg x 2 = 1 carton packing.

California Shelled Walnuts

California Inshell Walnuts

We sell best quality Nuts both roasted and raw and shell and inshelled and we are looking for serious buyers who are in search of any of our goods contact with us for our quotation as regards to our nuts. Our Nuts available is: Raw Peanut nuts, Raw Cashew Nuts in shell, Roasted Cashew Nuts for sale, Raw In Shell Cashew Nuts, W210, W240, W320, Raw Almond Nuts in shell, Californian Almonds Nuts for sale, Dried Raw Almond Kernels, Walnut Kernels for sale, Walnuts in Shell, Fresh Raw Chestnuts for sale, Dried Raw Chestnuts, Raw Pistachio Nuts for sale, Roasting Pistachio Nuts, Blanched Pistachio Nuts available, Raw Iranian Pistachio Nuts available, Raw Hazelnuts Kernels in Shell, Organic Hazelnuts, Blanched Hazelnuts, Dried Betel Nuts for sale, Dried Split Betel Nuts available, Raw Pine Nuts, Food Pine Nuts Raw for sale, Raw Dried Apricot Kernels available, Raw Macadamia Nuts in shell etc. Commodity Raw Walnuts Nuts Style Shell and Without Shell Grade A Premium Color Light Amber Size Walnut Light Halves, Chandler- 85% - Walnut Pieces: Light, Combination, Amber- X-Large Walnut Light Halves & Pieces, Chandlers- 40% - Walnut Pieces: Light, Combination, Amber- Large Walnut Light Halves & Pieces, Export- 20% - Walnut Pieces: Light, Combination, Amber- Medium Walnut, Comb. Halves & Pieces- 12% - Walnut Pieces: Light, Combination, Amber- Small Moisture 6% max Foreign matter 1%max Broken 5% max Nut count 170 - 220 per kilogram Purity Around 99.00 % Defective 10% maximum Taste Sweet and Bitter Flavor Typical pleasant flavor, Mildly astringent Live insect and larvas Negative Coliforms, salmonella Negative Packaging: 25/40/50 kg PP bags, 50/80kg jute bags, 1000kg big bags Certification ISO 9000:2001, HACCP, SGS, KOSHER, HALAL CERTIFCATION Exporting Continents Europe, Asia, Africa, North and South America, Australia. Our Company is a prestigious company with a good reputation to suite all customer`s across the world and we look forward to providing good quality products and we will offer at very good price as our prices are 100% NEGOTIABLE. Organic Raw Walnuts Walnuts are brain food. They are rich in omega 3, lowers cholesterol levels and encourages production of serotonin to help you eat less. Improves heart health, Rich in protein, Reduce stress level. Contains B Vitamin complex. Vegan. Ingredinets: 100% walnuts from organic agriculture Use: Ideal for use in salads, or as a snack on their own. Storage: Store at cool and dry place Nutrition facts per 100 g. Energy (kJ/kcal) 2840/686 Fats (g) 68.5 - of which saturated (g) 5.6 Total Carbohydrates (g) 3.3 - of which sugars (g) 2.2 Protein (g) 14.7

Ingredients: 1.5 tablespoon oil 1 bay leaf 4 green cardamoms 4 whole cloves 6 black peppercorns 1 teaspoon cumin seeds 1 medium red onion, sliced 1 green chilli sliced â?¢ 12 California walnut halves smashed 2 teaspoons ginger-garlic paste ½ cup frozen green peas soaked in warm water for 10 mins 2 medium carrots, 100 gm, sliced 1 medium potato, 185 gm diced into 1-inch pieces 1/3 cup cilantro chopped ½ teaspoon garam masala ½ teaspoon smoked paprika ¾ teaspoon salt for taste 1 cup basmati rice 1.25 cups water Method Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Saute for 30 seconds until the spices are fragrant. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns light brown. Then add ginger-garlic paste and cook for a minute. After this, add the vegetables - potato, carrots and green peas. Also add choppedcilantro, garam masala, smoked paprika and salt. Then put the drained rice into the pan and toss it in gently with a spoon. Now add water to the pan. Do not stir anything at this point. Close the pan with a lid and cook on high pressure for 5 mins. Open the pot and fluff the rice with a fork. Garnish with California walnuts and serve.

Ingredients: For The Vadas (makes 8) ¾ cup urad dal (split black lentils) ¼ teaspoon asafoetida (hing) 1 teaspoon ginger-green chilli paste â?¢ Salt to taste â?¢ 2 cups finely chopped California walnuts To be mixed into a Curds Mixture 1 cup whisked curd (dahi) 2 tbsp sugar A pinch of black salt Salt to taste Oil for deepfrying Chilli powder for sprinkling Roasted cumin seeds (jeera) powder for sprinkling 2 tablespoon finely chopped coriander Method For the Vadas Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well and blend in a mixer to a coarse paste using ¼ cup of water. Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, finely chopped California walnuts and 1½ tablespoon of water and mix well. Wet a deep ladle with little water, pour 1 tablespoon of the batter in it and drop it in hot oil. Deep-fry on a medium flame till it turns golden brown in colour from all the sides. Upto 2 to 3 such stuffed vadas can be deep-fried at a time in a batch. Soak the deep-fried vadas immediately in a bowlful of water for 20 mins. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside. Repeat steps 5 and 7 to make more stuffed vadas. Just before serving arrange 2 vadas in a serving dish and spread 1 portion of the curds mixture evenly over it. Finally sprinkle a little chilli powder and cumin seeds powder evenly over it. Serve immediately garnished with coriander

Ingredients : Walnuts 2 cups Sugar - 4 cups Low fat unsalted butter, 1 stick Milk, 3 cups Food color, 1 pinch Cardamom powder, 2 teaspoons. Method Grind the walnuts into a smooth paste by adding ½ cup of milk along with it in the blender. Heat a pan and the stick of butter to the pan. When the butter has melted completely, add the ground walnut paste, remaining milk, sugar, food color, cardamom powder and stir everything well until the sugar melts. Keep stirring till the halwa becomes thick. The halwa will slowly become thick and when the halwa comes along with the spatula while stirring with without sticking to the bottom, switch off the stove. The final halwa consistency should not be too thick, it should be a little bit runny. When it starts cooling, it will become thick to the desired consistency

Walnuts Variety: Chandler Product Description: Natural unbleached Chandler inshell walnuts typically sold in two sizes: Jumbo & Jumbo/Large Packaging: 25kg sacks labeled or 25kg plain white sacks. Almonds Variety: Non-Pareil Product Size: 27/30 30/32 Packing: 50lb Box Pistachios Inshell 22lb/25lb & kernels 30lb