Are Store-Bought Walnuts Black Walnuts? A Guide to the Difference

December 7, 2025 •

4 min read

While both are members of the same family, the walnuts found on grocery store shelves are almost certainly English walnuts, not black walnuts. The two varieties have distinct differences in flavor, texture, and shell hardness, making them un-interchangeable for most recipes.

Quick Summary

Store-bought walnuts are English walnuts, a different species from the wild-harvested black walnut, featuring a milder flavor and thinner shell.

Key Points

English Walnuts are Store-Bought: The walnuts commonly found in grocery stores are the milder-flavored English (Juglans regia) variety.
Black Walnuts are Wild: Black walnuts (Juglans nigra) are predominantly wild-harvested in North America and less common in standard retail.
Flavor Profiles Differ: English walnuts have a mild, sweet flavor, while black walnuts are known for a bold, earthy, and intense taste.
Shell Hardness is Key: Black walnuts have an exceptionally hard shell, making them difficult to crack, unlike the thin shell of English walnuts.
Not an Even Substitution: The strong flavor of black walnuts makes them a poor substitute for English walnuts in recipes unless a much more intense taste is desired.
Higher Protein in Black Walnuts: Black walnuts boast a higher protein content per serving compared to English walnuts, along with other key minerals.

English vs. Black Walnuts: What's the Key Distinction?

The central difference is that the majority of walnuts commercially available in grocery stores are the English walnut (Juglans regia), while black walnuts (Juglans nigra) are a separate species. English walnuts are primarily cultivated in orchards for nut production, resulting in their widespread availability. In contrast, black walnuts are predominantly wild-harvested across the Midwest and East-Central United States, which makes them less common in standard supermarkets. This distinction explains why the intense, earthy flavor of a black walnut is not what most people experience when baking or snacking on nuts from the store.

Origin and Cultivation

The English walnut, despite its name, is not native to England but originates from Central Asia and Southern Europe. It was introduced to the Americas by European colonists and is now extensively cultivated worldwide, particularly in California. Farmers have developed many cultivars over centuries to improve nut size, flavor, and harvest efficiency. The black walnut, on the other hand, is a native North American species, with commercial harvesting largely relying on wild trees. Some improved cultivars of black walnuts also exist, but the wild-harvested nut remains a primary source.

Flavor Profile and Culinary Uses

One of the most noticeable differences is the flavor. English walnuts have a mild, slightly sweet, and relatively delicate nutty taste that is broadly appealing for a wide range of culinary applications. They are a versatile ingredient used in everything from baked goods and ice cream to salads and savory dishes. Black walnuts, however, are known for a much bolder, richer, and earthier flavor profile, with some describing a pungent or musky character. This strong flavor can be polarizing for some palates, but it is highly prized in specific recipes where a deep, rustic nuttiness is desired. Substituting one for the other will significantly alter a dish's flavor, so it is essential to use the correct type based on the recipe's requirements.

Physical Characteristics

The physical nuts themselves present clear differences. A key distinction is the shell. The English walnut has a relatively thin, pliable shell that is easy to crack using standard nutcrackers. The nutmeat is relatively easy to extract. The black walnut, conversely, has one of the hardest shells of any tree nut in the world. Cracking them at home typically requires specialized tools, and the kernel-to-shell ratio is much lower, meaning more work for less edible nutmeat. The hull of the black walnut also contains juglone, a potent dark brown dye that can stain hands and other surfaces.

Nutritional Comparison

Both types of walnuts are nutritious, offering healthy fats, protein, and various minerals. However, their nutritional profiles do have some slight differences. Black walnuts contain a higher protein content and higher levels of essential minerals like phosphorus, magnesium, potassium, and iron per serving than English walnuts. English walnuts, however, offer more omega-3 fatty acids. Both are excellent sources of antioxidants and polyunsaturated fats, contributing to heart health and brain function.

English vs. Black Walnuts: Comparison Table


Feature	English Walnut (Juglans regia)	Black Walnut (Juglans nigra)
Flavor Profile	Mild, sweet, and delicate nutty flavor	Stronger, richer, earthy, sometimes pungent
Typical Source	Orchards, extensively cultivated	Wild-harvested, native to North America
Shell Hardness	Thin and easy to crack	Very hard, requires specialized tools
Kernel Extraction	Relatively easy	Difficult, lower meat-to-shell ratio
Availability	Common in grocery stores	Specialty retailers, harder to find
Common Uses	Baking, snacking, salads, general cooking	Strong flavor recipes, rustic dishes, ice cream
Protein Content	Lower per serving	Higher per serving

Where to Find Black Walnuts

Given their rarity in standard grocery stores, finding black walnuts often requires a more specialized approach. Companies like Hammons are the largest processors and distributors of wild-harvested black walnuts and ship directly to consumers. Specialty food stores, especially those focusing on regional or artisanal products, may also carry them. When purchasing, be prepared for a higher price point due to the more labor-intensive harvesting and processing required to extract the nuts from their hard shells.

Black Walnuts in History

Black walnuts have a rich history in North America, with indigenous peoples using them for centuries as a food source. Early American explorers like Lewis and Clark also consumed black walnuts. Beyond food, the versatile tree has provided high-quality timber for furniture and gunstocks, and the hulls have been used for their potent dye properties. The hard shells have even found industrial uses, including cleaning the Statue of Liberty. For more historical information on the black walnut and other indigenous foods, the American Indian Health and Diet Project offers some excellent resources.

Conclusion: Navigating the Walnut Market

In summary, the walnuts most people encounter in supermarkets are the mild-flavored English variety, not the bold, earthy black walnut. The differences extend beyond taste to shell hardness, cultivation methods, and historical uses. While English walnuts are perfect for everyday culinary needs, seeking out black walnuts from specialty suppliers can add a unique and intense flavor to specific recipes. Understanding these distinctions allows you to make an informed choice for your next cooking or baking project, ensuring you get the exact flavor profile you desire.

Authoritative Link: Hammons Black Walnuts

Frequently Asked Questions

The primary difference lies in their flavor, shell, and origin. English walnuts are milder, have a thin shell, and are commercially grown, while black walnuts are bolder, have a very hard shell, and are mostly wild-harvested in North America.

While you can technically substitute them, the result will taste significantly different. The intense, earthy flavor of black walnuts is much stronger than the mild taste of English walnuts and can overpower delicate flavors.

Black walnuts are harder to find because they are not typically mass-produced in orchards like English walnuts. The harvest often relies on wild trees, and the hard shells make processing more difficult and costly.

Both are highly nutritious. However, black walnuts have slightly more protein and minerals like phosphorus and iron, while English walnuts are a richer source of omega-3 fatty acids.

The exceptionally hard shells of black walnuts have various industrial uses, including as fillers in dynamite and for abrasive cleaning, famously used to clean the Statue of Liberty.

The nuts (kernels) are edible and safe. However, black walnut trees produce a chemical called juglone that can be harmful to other plants, and the bark and moldy hulls are not safe for ingestion by humans or animals.

Black walnuts are best sourced from specialty retailers or directly from producers like Hammons Black Walnuts, who specialize in wild-harvested nuts. They are not a staple item in most standard grocery stores.

Allergies to tree nuts, including walnuts, can be severe and unpredictable regardless of the specific variety. While some proteins differ, it is essential for anyone with a tree nut allergy to avoid all varieties unless instructed otherwise by an allergist.