Walnuts (Akhrot) Safety Inspection

Walnuts are high-value nuts often subjected to chemical bleaching to make old, dark shells look light and premium. 1. The Shell Color & Friction Test: Naturally dried walnuts have a matte, light-brown, slightly irregular color. If the shell is unnaturally "clean," bright, or almost white, it has been bleached with chlorine. Rub the shell with a damp white cloth; if a chemical smell or white residue appears, it confirms bleaching. 2. The Sound (Weight) Test: Shake the walnut near your ear. If you hear a loud "rattle," the kernel inside has shriveled significantly (old stock) or is missing. A fresh, high-quality walnut should feel heavy for its size and have minimal rattle. 3. The Kernel Color Check: Crack open a sample. The kernel should be light tan to amber. If the kernel is very dark brown, blackish, or has "oily" spots, it is rancid. Consuming rancid walnuts can cause stomach upset and has an unpleasant bitter, soapy taste. 4. The Aroma Test: Fresh walnuts have a mild, nutty, and slightly sweet scent. If you detect a sharp "paint-thinner" or "fishy" odor, the oils in the nut have oxidized (gone rancid). Discard these immediately. 5. Mold Inspection: Check the crevices of the kernel for any fuzzy white, green, or black growth. Walnuts are prone to *Aspergillus* mold, which produces toxic aflatoxins.