What Kind of Walnuts Are Sold in Grocery Stores?

December 8, 2025 •

4 min read

According to agricultural data, English walnuts make up the vast majority of commercial walnut production worldwide. This dominance means that most of the walnuts you will find in grocery stores are the milder, buttery-flavored English variety, with the more robust Black walnuts being harder to find.

Quick Summary

English walnuts, favored for their mild taste and thinner shells, are the most common type found in grocery stores. In contrast, Black walnuts, with their stronger flavor and harder shells, are less frequently available and often sold in specialty packages.

Key Points

English Walnuts Dominance: The English walnut (Juglans regia) is the most common type found in grocery stores due to its mild flavor, thin shell, and commercial viability.
Black Walnuts are a Specialty Item: Black walnuts (Juglans nigra) are less common, have a stronger, earthier flavor, and are harder to crack, appealing to niche bakers.
Availability Varies: English walnuts are readily available in both in-shell and shelled forms, while Black walnuts are typically sold shelled and often require special sourcing.
Chandler is a Common Cultivar: Within the English walnut category, the 'Chandler' variety is widely available and known for its light color and excellent kernel quality.
Check for Freshness: To ensure quality, look for plump, creamy-colored kernels and smell for a rich, nutty scent, avoiding any musty or rancid odors.
Packaging is Key: High-quality walnuts are often sold in resealable, airtight bags to preserve their freshness and prevent spoilage.
Processing Ensures Safety: All commercial walnuts undergo cleaning, sorting, and drying processes to meet strict food safety standards before reaching store shelves.

The Dominance of English Walnuts

The English walnut, Juglans regia, is the most prevalent variety available in grocery stores globally and is the one most consumers picture when they think of a walnut. Originally from Persia, this walnut has been selectively bred over centuries for its desirable characteristics, including a mild flavor and a thin, easy-to-crack shell. Its broad appeal makes it a staple for snacking, baking, and cooking. Within the English walnut category, some stores may carry specific cultivars like the 'Chandler,' which is prized for its attractive light amber color and easy-to-remove kernel. Most shelled walnuts, sold as halves and pieces in bags, are also English walnuts.

Why English Walnuts Are the Grocery Store Standard

Mild Flavor: The pleasant, buttery taste is versatile and appeals to a wide range of palates, making it suitable for numerous recipes.
Thin Shells: Their easy-to-crack shells make them a convenient option for home use.
High Yield: Commercial breeding has maximized the amount of edible nutmeat, providing more return on investment for producers and better value for consumers.
Efficient Processing: Their structure allows for efficient mechanical shelling, a critical factor for large-scale commercial production.

The Strong, Earthy Flavor of Black Walnuts

Black walnuts, Juglans nigra, are native to North America and are known for their distinctively bold, earthy, and sometimes musty flavor. They are far less common in standard grocery store aisles for several reasons. Their shells are significantly thicker and harder to crack, often requiring special equipment. Furthermore, the husks contain a substance that can stain hands, and the nutmeat-to-shell ratio is much lower than in English walnuts. If found, they are typically sold in smaller, specialty packages and are often more expensive. Because of their intense flavor, they are often favored by bakers for specific recipes, like fudge and ice cream, where the strong, nutty taste can hold its own.

Other, Rarer Walnut Varieties

While English and Black walnuts dominate the market, very occasionally, specialty grocers or online vendors might carry other types, such as:

Red Walnuts: A rare and naturally red-skinned variety of English walnut known for its buttery flavor and lack of bitterness.
Butternuts: A North American variety (Juglans cinerea), but these are not commonly sold for commercial food production.

Comparison of Walnut Types Sold in Grocery Stores


Feature	English Walnuts	Black Walnuts
Flavor	Mild, buttery, sweet	Strong, earthy, robust, sometimes musky
Shell	Thin, light brown, easy to crack	Thick, hard, dark, difficult to crack
Availability	Very common, found in most stores	Less common, usually in specialty sections
Appearance	Large, light-colored kernels	Smaller, darker kernels
Best For	General snacking, baking, cooking	Specialty baked goods, extracts
Nutritional Profile	Rich in omega-3s	Higher in protein and fat, with more vitamins/minerals per serving

How to Choose Walnuts at the Store

Whether you’re buying English or Black walnuts, in-shell or shelled, there are several key indicators of freshness and quality.

Check the Appearance: Look for walnuts with clean, intact shells free of cracks, holes, or mold. Shelled walnuts should be pale, plump, and creamy-colored.
Smell for Freshness: Fresh walnuts have a rich, nutty scent. If they smell sour, musty, or like paint thinner, they have gone rancid and should be avoided.
Perform the Weight Test: A good quality in-shell walnut will feel heavy for its size, indicating a full kernel. If it feels light, the kernel is likely small or shriveled.
Consider the Packaging: Look for airtight, resealable packaging, which helps maintain freshness. Many brands, like Happy Belly, clearly indicate the variety, such as 'Chandler,' and the origin, like 'California'.

The Processing Journey to Your Shopping Cart

The walnuts you find at the grocery store undergo a meticulous process to ensure quality and freshness. First, they are harvested and separated from their tough outer husk by mechanical hullers. The walnuts are then dried to an optimal moisture level to prevent spoilage. Next, they are sorted and graded by size and quality. Walnuts destined for the 'shelled' market are then cracked by machines that minimize damage to the delicate kernels. Finally, they are inspected, packed, and delivered to stores.

Conclusion

In summary, the vast majority of walnuts found in grocery stores are the English variety, celebrated for its mild, buttery flavor and versatile use in cooking and baking. While Black walnuts, with their stronger, earthier taste, are less common and typically found in specialty sections, they can be sought out for specific, robust recipes. When purchasing, always prioritize freshness by inspecting the appearance, scent, and weight. By understanding the differences, you can confidently choose the right walnut for your culinary needs. For further information on walnut varieties and their origins, the California Walnut Board provides a wealth of knowledge [https://walnuts.org/about-walnuts/how-walnuts-are-grown/].

Frequently Asked Questions

The most common type of walnut sold in grocery stores is the English walnut (Juglans regia), prized for its mild, buttery flavor and thin shell.

Black walnuts are not commonly found in most grocery stores. Due to their thicker shells and stronger flavor, they are often relegated to specialty sections or sold by niche online vendors.

English walnuts have a mild, buttery flavor and thin shells, while Black walnuts have a robust, earthy flavor and thick, hard-to-crack shells. Black walnuts also have a higher protein and fat content.

To check for freshness, look for plump kernels that are light in color, not shriveled or dark. Fresh walnuts should have a mild, nutty aroma and not smell sour or like paint thinner.

A rancid walnut will have a sour, musty, or unpleasant smell, sometimes described as similar to paint thinner.

Both in-shell and shelled walnuts are common, but shelled walnuts are often more readily available and convenient for consumers.

Walnuts are sold shelled to increase consumer convenience for immediate use in cooking, baking, or snacking without the need for a nutcracker.

Chandler walnuts are a popular cultivar of the English walnut, widely grown in California. They are known for their high kernel quality and light color.